Tuesday, 24 December 2013

Christmas Fruit and Nutroast Pie

Another vegan Christmas recipe to share.

In contrast to the Spiced Christmas Vegan Pie, showcased yesterday - this one is not spicy at all.  

Its plain, but plain does not mean bland.  It has both texture and flavour not just from the seasonal vegetables, but also the dried fruit and nuts.  I decided to have an open pie this time round and top it off with a Christmas tree because it simply looked more presentable and appealing to the eyes.
The recipe is based on my popular Christmas Brussels Sprouts Pie with a few fruity and nutty  additions.  As one of these dried fruits is dates, I am sharing this recipe with this months One Ingredient Challenge co-hosted by Laura over at  How to Cook Good Food and Nazima at Franglais Kitchen.
Christmas Fruit and Nutroast in an Open Pie
Serves 6 – 8
1 medium onion, finely sliced
2 tablespoon olive oil
500g carrots, cooked and mashed
100g mixed nuts, ground
250g Brussels sprouts, steamed. Mince half of them and keep the other half whole
1 teaspoon caraway seeds
80g mixed dried fruit such: as figs, dates, apricots and cranberries, roughly chopped
Salt and pepper to taste
For the pie filling
First make the pie filling. Gently fry the onion and garlic in the oil until soft. Then mix in all the other ingredients and season to taste. Set aside and allow to cool.
Now make the hot water crust pastry.
For the hot water crust pastry
To line deep 9 inch spring form round cake tin or 6 - 8 individual round ones
350g plain flour
1 teaspoon baking powder
Pinch of salt
½ teaspoon caraway seeds
1 teaspoon thyme
100g solid vegetable fat or shortening, chopped
100ml water
Mix together the dry ingredients.
Melt the fat in the water and heat until about to boil. Add the liquid to the flour and stir with a wooden spoon until a dough is formed. Now you have to work very quickly, as the dough will get cold and be tough to work with. Keep some of the dough back for the lid, then roll out the rest quickly and line the tin, pressing down so that it is snug to the tin and in its grooves. Then fill the tin with the cooled filling. Press gently down with a spoon. Cut of excess dough around the tin and roll out again and using a Christmas tree cookie cutter, cut out shapes to top of the pie filling as a lid. It also looks presentable. Place the lid over the filling.
Bake in preheated oven Gas mark 4 for 45 to 1 hour till golden for larger pies or 25 minutes for smaller pies. Serve warm or at room temperature.  


  1. Hi Shaheen; I hope you have as happy a Christmas holiday as is possible in the light of your recent loss. Eat well! (I'm sure you will...)

    1. Thank you Mark, so so much for your ongoing warmth and support.

  2. What a lovely pie! I really must try out hot water crust pastry one of these days. Hope you are having the best Christmas possible in the circumstances, and I wish you a happier New Year. x

  3. What a gorgeous looking pie, especially love the fruits mixed with the veg to create something very festive! Thanks for entering One Ingredient x


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