Pithiviers might look fancy and complicated, but it’s really just a fancy name for a very simple layered pie. It’s basically a buttery pie crust that’s been folded into thirds, sliced, and layered with your chosen filling (making it even easier to go vegan!). Here is a simple recipe you can make to wow your guests at your next dinner party.

Chestnut, mushroom & red wine pithivier

Here is a simple vegan pithivier recipe you can make to wow your guests at your next dinner party.
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: French
Keyword: French Vegan recipe, Classic French Recipe with a vegan twist, Vegan pithiviers recipe, Delicious vegan recipe
Servings: 8 people


  • 640 g puff pastry 2 x sheets eg Jus-Rol (use GF if necessary)
  • Vegan butter/spread for frying
  • 1 red onion finely diced
  • 2 leeks ends removed and finely sliced
  • 400 g/5 cups button mushrooms halved
  • 3 cloves garlic finely chopped
  • ½ tsp cayenne pepper
  • 50 g/4½ tbsp plain flour use GF if necessary
  • 2 tbsp tomato puree
  • 200 g/1¾ cups vacuum packed chestnuts roughly chopped
  • 3 tomatoes roughly chopped
  • 10 sundried tomatoes finely chopped
  • 1 tbsp dried or fresh thyme finely chopped
  • ½ tbsp dried or fresh rosemary finely chopped
  • 1 tbsp balsamic vinegar
  • 175 ml/¾ cup vegan red wine use 1 tbsp red miso and 175ml boiling water if doing alcohol-free version
  • 500 ml/2 cups vegan stock
  • 1 tbsp soft brown sugar
  • 150 g/1 cup pre-cooked quinoa or lentils add this at the end
  • 2 tbsp soya milk for brushing


  • Preheat the oven to 190ºC (fan)/375ºF/Gas Mark 5 and line a large baking tray with parchment.
  • Using a large dinner plate and on a floured surface, cut one of the pastry sheets around the shape of the plate.
  • Take the next pastry sheet and again cut around the shape of the plate but this time leave 2cm of extra pastry around the edge.
  • Place the smaller circle on the lined baking tray and set aside.
  • Fry the onions in a little vegan butter until soft and golden.
  • Add the leeks and fry for a further 5 minutes.
  • Add the mushrooms and fry for another 5 minutes.
  • Add the garlic and the cayenne pepper and fry for a minute.
  • Remove from the heat and stir through the flour until all the vegetables have been covered.
  • Place back onto the heat and then stir through the tomato puree and add all of the other ingredients apart from the pre-cooked quinoa/lentils and soya milk.
  • Allow the mixture to simmer, stirring regularly, for around 15-20 minutes.
  • Add the quinoa or lentils to the mix and stir through. The consistency should be thick but not too thick. Add a little more stock if necessary (you don’t want it to be runny though).
  • Transfer the mixture onto the bottom layer of pastry and leave a good couple of inches of pastry free around the edge.
  • Cover with the bigger circle of pastry and seal the edges with your fingers. Brush the edges with some oil.
  • Brush the pastry with soya milk.
  • To create the sun pattern, make a tiny hole in the centre and then score wavy lines from the centre to the outer edge of the pastry using a sharp knife.
  • Place in the oven and bake for 25-30 minutes or until crisp and golden.

Recipe courtesy of Maryanne Hall from Viva! Vegan Recipe Club

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