Nutty vegan pie

1) Preheat the oven to 200˚C, gas mark 6.
2) Blanch the cabbage in a pan of boiling, salted water until just tender. Drain, refresh in cold water and drain well again. Dry on a clean tea towel and set aside.
3) Mix the nuts together then roast a quarter of them for 10 minutes, or until golden. Cool, then roughly crush and set aside.
4) Put the remaining nuts into a food processor with the chick peas, tahini, clementine zest and juice, and 4 tbsp almond milk. Season and whizz until smooth; scrape into a large bowl.
5) Heat the oil in a large frying pan over a medium-low heat and add the onion, garlic, chilli and chopped herbs. Cook gently without colouring for about 5-6 minutes, or until softened.
6) Add the mushrooms and lemon juice and cook, stirring occasionally, for 10-15 minutes, until the mushrooms are tender and any liquid has evaporated. Stir in the chestnuts.
7) Add this mixture to the nut mixture, and mix in with the breadcrumbs, parsley and reserved crushed nuts; season and set aside to cool. This is very important as putting a hot filling on will melt the pastry.
8) Line a baking tray with grease proof paper. Put one sheet of pastry down. Lay ⅓ of the cabbage leaves, overlapping, in the middle of the pastry, leaving a 5cm rim all around.
9) Top with the nut mixture, spreading evenly. cover with the remaining cabbage leaves.
10) For the glaze, mix the almond milk with the agave syrup and brush around the edges of the pastry. Place the second sheet of pastry on top and press nd roll the edges to seal.
11) Brush all over with the glaze.
12) Increase the oven temperature to 220˚C, gas mark 7. Put the pie in the oven on the bottom shelf and bake for 10 minutes.
13) Reduce the oven temperature to 200˚C, gas mark 6, turn the tray around and continue cooking for another 20 to 30 minutes, turning if necessary.


Recipe sent to us from Leon Panitzke