Vegetarian Layered Christmas Pie
by Booths INGREDIENTS
• 50 ml olive oil • 1 pack shortcrust pastry • 100g Brussels sprouts, sliced • 2 red onions, sliced • 150g sage and onion stuffing • 100g cranberry sauce • 200g vegetarian haggis, crumbled • 200g vegetarian sausages, sliced lenghtways • 1tbsp oat milk • Salt and pepper to taste
METHOD
1. Preheat the over to 180 c degrees / 160 c fan/ gas mark 4 2. Lightly oil a 2lb classic pudding tin and line with 2/3 of the shortcrust pastry and place in the fridge. Keep the remaining pastry for the lid. 3. Cook the sliced sprouts in salted water for 2 minutes then refresh in cold water and pat dry. 4. Shallow fry the onions in olive oil until tender then add the cranberry sauce and allow to cool. 5. Prepare the sage and onion stuffing as per pack suggestions.
6. Remove the pudding tin from the fridge and layer as follows, sliced
vegetarian sausages, sage and onion stuffing, onion mix, sprouts, crumbled vegetarian haggis. Season with salt and pepper between each layer. 7. Top with remaining pastry and brush the top with oat milk. 8. Bake in oven for 45-50 minutes allow to cool in the tin. 9. To serve, slice and warm in oven until hot. Serve with greens and vegetarian gravy.
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