Here’s my lovely vegetarian Christmas dinner. It was inspired by something in a BBC vegetarian magazine from years ago. The original involved cranberries and cheese and a festive ring. It looked fantastic but I don’t like savory things which taste sweet, and this seemed like a much better option. It is basically a prettified mushroom tart, that can be served up with a vegetarian gravy and roast potatoes and all the trimmings. Merry Christmas!

For the filling

  • butter
  • two red onions, diced
  • 3-4 cloves of garlic, diced
  • three punnets of mushrooms, wiped, sliced and diced
  • a glass of white wine
  • thyme
  • parsley
  • frozen spinach, thawed, drained
  • Stilton

For the pastry

  • One and a half packs of puff pastry
  • Egg – whisked


  • rosemary
  • bay

Do the boring stuff – line a ring with butter and baking parchment.

Then, melt some butter in a frying pan, gently cook the butter and garlic. Add the mushrooms and cook down.

Add the wine, and reduce. I took some of the liquid and used it as a base for my gravy. Add the herbs.

Next comes the pastry. I planned all sorts of geometry for this, but in the end did a bish bash bosh and crossed my fingers.

I cut a ring of pastry for the bottom of the pie tin, layered in the mushrooms, spinach, and more mushrooms and topped it off with some Stilton. Then I arranged some strips of pastry over the top of the pie, tucked it in, decorated with some pastry leaves, brushed  them with egg and hoped for the best.

Then in the oven for 30 minutes.

Add the garnish for a festive feel.

I cooked mine on Christmas Eve, to be heated up on Christmas Day. Heating times are a bit vague because an Aga was involved.