‘On cold days, you may long for a nutritious and lavish dish that warms your heart. This richly filled pie is perfect. The filling is a deliciously spiced stew with seitan and all sorts of vegetables that provide your body with those much-needed vitamins and energy in the winter. The puff pastry ‘roof’ makes it a real feast to eat. When I eat this pie, my thoughts always wander a bit to the old days and I imagine myself in an old castle at a festive banquet.’
– Maartje Borst
Serves 4
75 g plant-based butter, for frying + extra for greasing
350 g seitan, coarsely cut or torn, liquid collected
250 g chestnut mushrooms, cleaned and quartered
2 winter carrots, peeled and sliced
1 large red onion, peeled and sliced vertically
1 leek, washed and sliced
1⁄4 celeriac, peeled and diced
3 tbsp flour
150 ml wine (dry white or red, whatever you have left)
200 ml vegetable or seitan stock
1 clove of garlic, peeled and finely chopped
3 bay leaves
1 cinnamon stick
7 slices of puff pastry, defrosted
Additional equipment
oven dish, approx. 18 x 26 cm
Heat the butter in a large frying pan and fry the seitan pieces. Add the chestnut mushrooms and fry them on high heat until nicely browned. Add the carrot, red onion, leek and celeriac and fry.
Sprinkle the flour over the vegetables and fry them for a short while. Deglaze with the wine and then add the collected seitan juice, garlic, bay leaves and cinnamon stick. Stir everything well so that a nice thick stew can form. Put the lid on the pan and leave to simmer for around 20 minutes. Then remove the cinnamon stick and the bay leaf.
In the meantime, preheat the oven to 200 °C (hot air function with bottom and top heat).
with bottom and top heat). Spoon the stew into a large oven dish. Grease the edges with a little vegetable butter. Make a piece of six slices of puff pastry and lay it over the stew like a ‘roof’. Make a small hole in the middle so that any air inside can escape. Use the remaining slice of puff pastry to cut out decorations, such as leaves, flowers or stars. Stick them on the puff pastry. Place the pie in the oven and bake for around 25 to 30 minutes until golden brown and cooked.
Heat the butter in a large frying pan and fry the seitan pieces. Add the chestnut mushrooms and fry them on high heat until nicely browned. Add the carrot, red onion, leek and celeriac and fry.
Sprinkle the flour over the vegetables and fry them for a short while. Deglaze with the wine and then add the collected seitan juice, garlic, bay leaves and cinnamon stick. Stir everything well so that a nice thick stew can form. Put the lid on the pan and leave to simmer for around 20 minutes. Then remove the cinnamon stick and the bay leaf.
In the meantime, preheat the oven to 200 °C (hot air function with bottom and top heat).
with bottom and top heat). Spoon the stew into a large oven dish. Grease the edges with a little vegetable butter. Make a piece of six slices of puff pastry and lay it over the stew like a ‘roof’. Make a small hole in the middle so that any air inside can escape. Use the remaining slice of puff pastry to cut out decorations, such as leaves, flowers or stars. Stick them on the puff pastry. Place the pie in the oven and bake for around 25 to 30 minutes until golden brown and cooked.
Tip
Delicious with mashed potatoes