Celebration Dishes, Vegan, Vegan on a Shoestring

Butternut and Mushroom Celebration Pie.

Christmas is definitely coming and I thought that this year I’d try and make it simple, economical and quick to put together.  Time is too short to spend hours in the kitchen…

… well I think so anyway 🙂 ?

Here’s a hearty pie that looks great, is very easy to put together and goes a long way.  Delicious hot and cold … no expensive or hard to find ingredients …  and can be made in advance  in less than an hour …. chilled overnight…. and takes 30-40 mins. to bake.

I really wanted to take some of the fuss out of Christmas this time … but check out my seasonal archives in the footer if you’re looking for something more adventurous.

Half way through I had another idea, to adapt a couple of the ingredients in this easy recipe …. which I’ll explain later on.

Hope you enjoy!



Butternut and Mushroom Pie

Serves 4-6

Ingredients and prep:   

  • 1 small Butternut Winter Squash : peeled, de-seeded and sliced and diced into cubes approx. 1cm. square.
  • 500 gms. mushrooms. I used chestnut mushrooms. Slice and chop into chunks approximately 0.5cm. square.
  • 2 medium onion approx. 120gms. : peeled and diced fairly finely.
  • 400gms. pre-cooked/tinned chickpeas.
  • 50 gms. dried cranberries.
  • 3 large garlic cloves: peeled and crushed.
  • 1 good tsp. salt.
  • 1 scant tsp. coarse ground black pepper.
  • 2 tbs. dried mixed herbs: e.g. Sage, Thyme, Parsley, Tarragon.
  • 40gms. Tomato Puree.
  • 50ml. water.
  • 2 tbs. olive oil.
  • 1 500gm. block of shop-bought puff pastry (defrosted – keep chilled until ready to use).
  • 4 tbs. olive oil + 3 tbs. non-dairy milk : mixed together for basting the pie.

As I mentioned at the beginning of the post…. while I was making this pie,  I had an idea to adapt the ingredients:

Firstly, instead of the cranberries: peel, core and finely dice a large eating apple.  Add at the same point in the recipe as the cranberries.

Secondly, don’t use the chickpeas, and instead, take a small cauliflower: wash and cut into small bite-sized florets … removing most of the stalk and add the florets at the same time as the diced mushrooms.  

Sounds good…no? 


  • Take a large deep-sided pan and place on a medium heat.
  • Add 2 tbs. olive oil to the pan.
  • When the oil is hot, add the diced onion.
  • Sauté for 2 mins.
  • Add diced squash and sauté for 2 mins.  Stir to combine.
  • Cover with a tight fitting lid and reduce the heat to minimum.
  • Leave to cook for 8 mins. until the squash has just begun to tenderise.
  • Remove the lid, and raise the heat a little.
  • Add diced mushrooms. Sauté for 2 mins. Stir regularly.
  • Add crushed garlic, mixed herbs, salt and pepper.
  • Stir to combine.
  • Add chickpeas and dried cranberries.  Stir to combine. Cook for 1 min.
  • Add tomato puree and 50 ml. water (just enough to loosen the tomato puree).
  • Stir carefully and thoroughly. Cook for 1 min.
  • Remove the pan from the heat, and allow the mixture to cool down.

Meanwhile, prepare the pastry:

  • Take a baking tray 25 cm x 35 cm.  Lightly grease the surface and line with baking parchment, also lightly greased.
  • Roll out the pastry into a rectangle 36cm. x 45 cm.
  • Trim the edges and cut a square 35cm. x 35 cm.  Save the rest of the pastry to use for decorations.
  • Place the 35c. square of pastry so it sites diagonally over the tray ( see Pics.)
  • Carefully pile the cooled butternut mixture into the middle of the square.
  • Baste the edges of the pastry fairly liberally with the oil/milk mix.
  • Fold up the four corners of the pastry so they meet in the middle: going the edges at each corner. (see pics.)
  • Using your fingers, create a wavy decorative line along each side.  (see Pics.)
  • Baste the entire surface of the pie and then decorate using the remaining pastry.  As you can see, I have gone for a rustic look! 🙂
  • Cut a long thin strip of pastry, and wrap it around the four corners at the top of the pie: to hold it together.  Gently make a hole in the top of the pie about 1 cm. wide, so the pie doesn’t burst its seams!
  • Baste the decorations.

You can now chill the pie overnight.

  • Pre-heat the oven to Gas Mk. 6 / 200C  and bake the pie for 35-40 mins. until the crust is golden.

Serve immediately, with vegetables of your choice.

This pie does need a sauce… maybe spicy and fruity or hot and peppery.

Or how about a red wine gravy?



Peace and Goodwill to all.





3 thoughts on “Butternut and Mushroom Celebration Pie.”

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