Vegetarian Layered Christmas Pie

RECIPE

Vegetarian Layered Christmas Pie

Serves: 4

Prep Time: 10 Minutes

Cook Time: 45-50 Minutes

INGREDIENTS

50ml olive oil

1 pack shortcrust pastry

100g Brussels sprouts, sliced

2 red onions, sliced

100g cranberry sauce

150g sage and onion stuffing

200g vegetarian haggis, crumbled

200g vegetarian sausages, sliced lengthways

1 tbsp oat milk

Salt and pepper, to taste

METHOD

1. Preheat the oven to 180°C / 160°C Fan / 356°F / 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 instructions.
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 a little salt and pepper between each layer.
7. Top with the remaining pastry and brush the top with oak milk.
8. Bake in the oven for 45-50 minutes and allow to cool in the tin.
9. To serve, slice and warm in the oven until hot. Serve with greens and vegetarian gravy.