Vegetarian nut roast pie with cranberries

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour


Serves 8-10

Although this is a veggie roast, this truly is a meal fit for a king. I admit this is not the shortest of recipes, but it is really satisfying to make and the pastry is brilliantly quick and simple.

For this recipe you will need an 18cm/7in springform cake tin.

By Lorraine Pascale
From Lorraine's Last Minute Christmas


For the filling

  • drizzle olive oil
  • 4 leeks, finely sliced
  • 4 rosemary sprigs, picked
  • 6 thyme sprigs, roughly chopped
  • 3 garlic cloves, finely chopped
  • 250g/9oz chestnut mushrooms, finely chopped
  • 5 sage leaves, roughly chopped
  • 600g/1lb 5oz mixed nuts (e.g. pecans, cashews and hazelnuts)
  • 150g/5½oz Gruyère, grated
  • 3 free-range eggs
  • 150g/5½oz dried cranberries
  • 125g/4½oz frozen cranberries

For the pastry

  • 100ml/3½fl oz water
  • 80g/2¾oz butter
  • 125g/4½oz plain flour, plus extra for rolling out the pastry
  • 150g/5½oz wholemeal flour
  • pinch salt
  • 1 free-range egg, plus 1 free-range egg, beaten, to glaze

For the gravy

  • 2 tbsp butter
  • 1 tsp tomato purée
  • 1 tsp yeast extract
  • 1 tbsp plain flour
  • few rosemary sprigs
  • 500ml/18fl oz vegetable stock
  • pinch brown sugar
  • salt and freshly ground black pepper