This recipe comes courtesy of Rose Elliot, via Viva!

Serves 6

Approximately 55 minutes:

• 5-10 minutes preparation
• 13 minutes cooking
• 25-30 minutes baking time

Thanks to Rose Elliot, the goddess of veggie food, for the lovely recipe! This is so easy – and it frees you up to do other things while it’s baking. Serve with piles of roast potatoes, butternut squash and parsnips – plus gravy, of course!

Ingredients

• 4 onions, chopped
• 2 sticks of celery, finely chopped
• 2 tbsp olive oil
• 4 garlic cloves, crushed
• 100g/31⁄2oz button mushrooms, sliced
• 435g can unsweetened chestnut puree
• 75g/3oz soft breadcrumbs
• 2 tbsp brandy
• Salt and pepper
• 375g/13oz frozen ready-rolled puff pastry sheets (Jus-RolTM and Brake Brothers brands are both vegan)
• Soya milk to glaze

Method

1. Fry the onions and celery in the oil in a large saucepan, covered, for 10 minutes.
2. Add the garlic and mushrooms and cook for 2-3 minutes.
3. Mix in the chestnut puree, breadcrumbs, brandy and seasoning.
4. Preheat the oven to 230°C/450°F/Gas Mark 8.
5. Put the pastry on a baking sheet. Pile the chestnut mixture lengthways down the middle third – you may need more than one sheet of pastry.
6. Make diagonal cuts 1cm/1⁄2 inch apart on the pastry on either side of the chestnut mixture.
7. Fold these up alternately to make a lattice covering it.
8. Trim the ends – you could make pastry leaves and stick on top with water.
9. Brush with soya milk.
10. Bake for 5 minutes, then reduce the heat setting to 200°C/400°F/Gas Mark 6 and bake for a further 20-25 minutes.