Every festive feast needs a star of the -show and we have some stunning choices for you. from seitan joints to Wellingtons and pies
NO-CHICKEN PIE WITH CHESTNUT AND CRANBERRY
By Dopsu (dopsu.com) Serves 4-6 | Prep 15 mins | Cook 35-40 mins
FOR THE PASTRY
400g (3 cups) plain (all-purpose) flour 2 tsp dried thyme 100g (scant ½ cup) vegan butter 100g (½ cup) white vegetable shortening (such as Trex)
FOR THE FILLING
2 tbsp olive oil 280g (1 bag) Dopsu No-Chicken Pieces, thawed 1 red onion, chopped 40g (¼ cup) dried cranberries 2 tbsp plain (all-purpose) flour 50ml (scant ¼ cup) white wine 300ml (1¼ cups) vegetable stock (broth) 180g (generous 1 cup) cooked, peeled chestnuts 1 tsp dried sage 150ml (⅔ cup) vegan cream salt and pepper plant-based milk of your choice
TO SERVE
seasonal vegetables and cranberry sauce
1 Preheat the oven to 220°C/Gas Mark 7.
For the pastry, pop the flour, thyme and ½ tsp salt in a food processor. Add the vegan butter and shortening, then pulse the mixture until it resembles breadcrumbs (alternatively you can do this by hand in a bowl). Add 4 tbsp cold water and mix until a firm ball of pastry forms. Wrap and chill while you prepare the filling.
2 For the filling, heat half of the oil in a large wok or frying pan, add the Dopsu No-Chicken Pieces and cook over a medium heat until they are golden. Transfer the pieces to a plate.
3 Add the rest of the oil to the pan and fry the onions and cranberries together until soft. Stir in the plain flour and cook for 1 minute, stirring.
4 Gradually stir in the stock, mixing until it starts to thicken, then cook for 1 minute over a low heat, stirring until a smooth sauce forms. Remove from the heat and stir in the Dopsu No-Chicken Pieces, chestnuts and cream and mix well.
5 Roll out the pastry on a flour surface to the thickness of a one-pound coin. Take a 900ml pie dish and place it upside down on the pastry. Cut around the dish with a 2cm (¾in) extra border, then cut half the leftover pastry into 2cm (¾in) strips.
6 Brush the rim of the dish with a little water and attach the strips next to it, and brush with more water. Next, spoon the filling into the dish and lift the pastry lid on top. Next, spoon the filling into the dish and lift the pastry lid on top. Trim the pastry, then pinch and seal the edges.
7 Re-roll all the pastry trimmings together, then cut out a decoration of choice
