Vegan Cheesy Pithivier with Squash and Sage
This vegan cheesy pithivier with squash and sage is made with a crispy puff pastry. It oozes a delicious cheesy filling and is paired with fragrant sage to make a show-stopping main. It can be enjoyed hot, warm or cold.
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It may look impressive, but this cheesy squash pithivier is surprisingly easy to make, taking advantage of ready-made vegan puff pastry and a handful of fresh vegetables.
What is a pithivier?
The pithivier originated in France, and features two round disks of pastry with a filling sandwiched between them.
Originally the fillings tended to be sweet, but now you will more commonly find savoury fillings in a pithivier.
The markings on the top form a spiral, which is the classic decoration for this type of pastry.
Is all pastry vegan?
No, not all pastry is vegan, but thankfully a lot of ready-made pastry brands that you can find in the supermarket nowadays tend to be accidentally vegan.
They use margarine or vegetable fat rather than butter.
Brands like Jus-Rol offer vegan-friendly puff pastry, and many of the supermarket own-brands do too, but check the ingredients list before buying to make sure.
Total Time: 1 hour and 25 minutes
Prep Time: 25 minutes
Cook Time: 1 hour
Calories: 605
Servings: 4
Rating:
Total Time: 1 hour and 25 minutes
Calories: 605
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.125 0.125 large butternut squash, cubed
- 0.25 0.25 large red onion, cut into wedges
- 3 3 fresh sage leaves
- 0.25 0.25 tbsp olive oil
- ready-rolled dairy-free puff pastry
- plain flour, for dusting
- 25 25 g dairy-free cheese
- 15 15 ml unsweetened soya milk
- sea salt and black pepper, to taste
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. To make the pithivier, arrange the squash, onion and half the sage in a baking dish and drizzle over the oil.
- Season well and transfer to the oven to bake for 30 minutes, or until the squash cubes are tender. Remove from the oven but leave it switched on.
- On a floured surface, unroll the pastry sheet and roll out a little more. Cut out two circles about 23cm in diameter and place one on a floured baking sheet.
- When the squash is cooked and has cooled slightly, taste to check the seasoning and adjust, if necessary. Discard the sage leaves and mix in some fresh, shredded sage. Spoon the squash mixture onto the pastry on the baking sheet, leaving a 2cm border around the edge.
- Sprinkle the grated cheese over the squash, avoiding the border. Brush the border with a little soya milk.
- Place the remaining pastry circle over the filling and crimp the edges together with a fork to seal.
- Score the top and decorate with shapes cut from the pastry trimmings.
- Transfer the baking tray to the oven and bake for 30 minutes, or until crisp and golden.
- Serve hot or cold, cut into wedges, with some fresh leaves and balsamic glaze.
Each 289g serving provides:
Fat 40g, Saturates 13g, Sugars 7.6g, Salt 1.2g
Ready for something cheesy? Have a look at the recipe for easy vegan mac and cheese!
