Vegan puff pastry pie with aromatic ajvar filling
December 20, 2017
This wonderfully crunchy puff pastry filled with aromatic stuffing made with fragrant mushrooms and lentils, complemented by the mildly smokey aroma of real ajvar, is a real treat for the eyes and the palate alike. Although vegan, this dish can hold it’s own against the traditional treats and delicacies, so we recommend you don’t limit it for to vegan feasts only. We believe that once you’ve tried it, this dish will simply win you over.
For this holiday occasion, we’ve shaped it as a wreath, but you can make it in any shape you like. All you need to do is make big enough cuts in the pastry for it to keep it’s shape and the filling in place. So if you’re assembling a classic pie, you can use cookie cutters to make holes in the lid, or cover the top with strips of dough, for example.
Vegan puff pastry is a bit easier to handle, because it doesn’t contain butter. Still, the same rules apply, keep it as cold during rolling and shaping as you can, and keep the work surface well floured. As any puff pastry, it doesn’t work well with too much liquid in the stuffing, so make sure to drain it thoroughly before filling your pie, to prevent the bottom of the pie from getting soggy, or falling apart. Use very sharp, cold blades for cutting, and leave it to cool for 10-15 minutes before baking. Spread olive oil over it to get a nice, shiny crust, and you can sprinkle spices and coarse salt on top for decoration.
- Prep: 40 mins
- Cook: 20 mins
- Yields: 8-10 servings
1 pack of vegan puff pastry
2 sprigs of fresh rosemary
200g brown champignons
200g bolied brown lentils
2-3 tbsp of ajvar
4 tbsp of oil
salt and pepper
Prepare pie stuffing:
Heat oil in a wide pot on medium heat. Finely chop the leaves of one sprig of rosemary, and fry them for 30 seconds, stirring constantly to prevent burning. Add finely cubed leek and thinly sliced mushrooms. Sautee until the mushrooms get a nice golden-brown color, then add in boiled lentils, mix together well, and let it stew for another minute or two. Remove from heat, add salt and pepper to taste, and finally add in the ajvar. Set it aside to cool completely, and drain all excess fluid thoroughly, so the bottom of the pie wouldn’t get wet and soggy.
Roll out the puff pastry to about 0,5cm thickness. If you’re using store-bought, with two panels of pastry, roll each panel out separately, then lay one on top of the other to get a big rectangle from which you can cut out the circle for your pie. Put the rolled dough in a pan lined with baking paper. Stack the filling in a ring shape about 3cm wide and tall. Cut the outer part of the pastry in a circle, about 5cm from the outer edge of the filling. With a sharp cold knife, make 4 incisions across the center part of the pastry, dividing it in 8 equal triangles. Moisten the outer edge of the pastry with water, then wrap it carefully around the filling, flipping each triangle from the centre over the wreath, and gluing it to the outer edge. Finally, spread a bit of oil on the pie, sprinkle with coarse sea salt, and bake in the oven at 200C for 10/15 minutes, or till pastry is done. Spread a mixture of oil and finely chopped rosemary on the warm pie