There are certain dishes we return to again and again, not because they’re complicated, but because they bring people together; dishes everyone can enjoy around the table at the same time.
有些菜式之所以讓人一再回味，不是因為做法繁複，而是因為它能讓大家圍坐一桌、同時享受那份溫暖的美味。
If you’re searching for a festive centrepiece that’s beautiful, generous, and surprisingly easy to make, this pie may just be your answer; a dish that could well become your next Christmas tradition.
如果你正在尋找一款既美麗豐盛、又出乎意料地容易製作的節日大餐主角，這個派或許正是你的答案；甚至有機會成為你家新的聖誕傳統菜式。
This Christmas Dinner Pie is one of those recipes: effortless to make, highly versatile, and filled with everything you love about the festive season. It’s a true family pie - nourishing, welcoming, and perfect not only for vegans, but for everyone gathered around your dining table during Christmas time.
這款聖誕家常派正是如此：做法輕鬆、變化性高，並且充滿你喜愛的節日風味。它是真正的「家庭派」。溫暖、豐盈、令人安心。不僅適合純素者，也適合節日期間圍坐餐桌的每一位家人與朋友。
It makes good use of whatever roasted vegetables, mushrooms, vegan “meats,” nuts, or leftovers you have on hand. All the ingredients are packed into a juicy, flavourful filling and enclosed in puff pastry, ready to bake into a beautiful golden centrepiece for your table. Each slice feels like a warm invitation to join in the fun, share a meal, and pass around the blessings of the season.
Once you’ve made it, you’ll understand why we return to this pie again and again.
你可以善用你手邊已有的食材：烤蔬菜、蘑菇、素肉、堅果，甚至節日剩菜也能完美加入。所有材料緊緊結合成多汁而味道豐富的餡料，包裹在千層酥皮之中，烘烤至金黃後端上桌，切出來的每一份都像是一份熱情的邀請，一起享受美食、傳遞節日祝福。
只要做過一次，你就會明白為什麼我們年年都再做它。
Let’s see how to make The Ultimate Christmas Dinner Pie, quick, hearty, and full of comfort and cheer.
現在就一起看看如何製作這款快速、豐盛、充滿暖意與幸福感的最受歡迎聖誕家常派吧。
( for the Chinese recipe please scroll down
中文食譜翻譯在下方)
The Ultimate Christmas Dinner Pie (Vegan)
Ingredients
(Serves 8)
For the pan-fry
- 600g mushrooms
- 200g celery
Seasoning
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp sugar
- ½ tsp nutmeg
- 1 tbsp light soy sauce
- 1 tbsp wine
- 1 tbsp oil
For the oven-roast
- 300g potatoes
- 300g squash
- 1 fennel bulb
Seasoning
- 2 tbsp oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp mixed herbs
For assembling the pie
- 1 × 500g block of puff pastry (not ready-rolled)
- 1 × 500g sheet of ready-rolled puff pastry
- 300g cooked vegan meat of your choice
- 180g cooked chestnuts, roughly chopped
- 60g toasted walnuts, roughly chopped
- 120g vegan cream cheese (I used plant-based Philadelphia)
- 1 tbsp vegan margarine, soften
- Oat milk, for brushing
- Equipment: 8-inch / 20.3cm loose-bottom pie tin
Method :
1. Preheat the oven to 200°C / 180°C fan.
Dice the fennel and celery into ½ cm pieces. Quarter the mushrooms.
Cut the potatoes, squash, and vegan meat into 1 cm cubes. Roughly chop the toasted walnuts and chestnuts.
2. Roast the vegetables
Place the fennel, potatoes, and squash on a lightly oiled or parchment lined baking tray. Drizzle with oil, sprinkle over the salt, black pepper, and mixed herbs. Toss well and roast for 20–30 minutes, or until soft and lightly golden.
3. Cook the mushrooms
Heat 1 tbsp oil in a large frying pan over medium heat. Add the mushrooms and cook briefly. Season with salt, pepper, and the wine. Cook until softened, then pour through a sieve to remove excess liquid.
4. Cook the celery and combine
Wipe the pan clean. Add the celery and splash in 3 tbsp water and the soy sauce.
Cook until just softened, then return the mushrooms to the pan. Stir in vegan meat, chestnuts, and walnuts.
5. Add the roasted vegetables
Add the tray of roasted vegetables into the pan. Sprinkle over the sugar and nutmeg. Mix well and taste to adjust the seasoning.
6. Make the filling
Stir in the vegan cream cheese until the mixture becomes creamy and evenly coated. Transfer the filling to a large bowl and leave it to cool.
7. Line the pie tin
Take the block of puff pastry out of the fridge and let it soften for 20 minutes.
Dust the work surface with a little flour. Roll out the pastry large enough to cover the base and sides of the 8-inch tin. Press it gently but firmly into the tin, and brush the top rim with melted vegan margarine.
8. Prepare the pastry lid
Dust the ready-rolled pastry lightly with flour. Roll it out just enough to ensure it will fully cover the pie. Roll it around your rolling pin, ready to unroll over the filling.
9. Fill the pie
Give the filling a gentle mix. Spoon it into the pastry-lined tin, pressing it down firmly as you go. Fill it right to the top, making sure there are no gaps.
10. Seal and chill
Unroll the pastry lid over the pie. Trim and crimp the edges neatly. Chill the pie for 30 minutes. Take pie out from fridge after 30 minutes, brush the surface with oat milk. Cut a steam vent in the centre. Cut out three holly leaves from the remaining
puff pastry to put on the pie, brush lightly with oak milk.
11. Bake the pie
Preheat the oven to 220°C / 200°C fan. Bake the pie for 15 minutes first, then reduce the heat to 200°C / 180°C fan and bake for a further 40-50 minutes. If the pastry browns too quickly, cover the top loosely with foil. The pie is done when the centre reaches 79–85°C on a food thermometer.
12. Rest and serve
Let the pie rest for 20 minutes before removing it from the tin and slicing.
Serve with hot gravy, mashed potatoes, roasted or steamed vegetables.
I’ll be sharing how to make the vegan gravy in the next blog post, so please stay tuned.
Tips
1. Fennel can be replaced with onions if preferred.
2. You can use any homemade seitan, or shop bought vegan meat or vegan sausage as part of the filling.
3. Chilling the pie before baking is essential for a puffy, crisp crust.
4. For extra crunch, keep the oven at the higher temperature for a little longer — just watch the colour.
聖誕闔家歡聚派｜純素
材料（8人份）
煎炒部分
- 蘑菇 600g
- 西芹 200g
調味料
- 鹽 ½ 小匙
- 黑胡椒粉 ½ 小匙
- 糖 1 小匙
- 肉豆蔻粉 ½ 小匙
- 生抽 1 大匙
- 料酒 1 大匙
- 油 1 大匙
烤焗部分
- 馬鈴薯 300g
- 南瓜 300g
- 茴香頭 1 個
調味料
- 油 2 大匙
- 鹽 1 小匙
- 黑胡椒粉 1 小匙
- 混合香草 1 小匙
組合派皮與餡料
- 500g 千層酥皮（非預先擀好）1 包
- 500g 可即時使用的千層酥皮 1 份
- 300g 你自己喜歡的熟素肉
- 熟栗子 180g（粗切）
- 烤核桃 60g（粗切）
- 全素忌廉芝士 120g (我用 plant-based Philadelphia)
- 全素牛油 1 大匙 ( 軟化）
- 燕麥奶 適量（掃面用）
- 器具：8 吋 / 20.3cm 脫底派盤
做法
1. 準備食材
把茴香和西芹切成 ½ cm 的小丁；蘑菇切成四份；馬鈴薯、南瓜及素肉切成 1 cm 小方塊；栗子與核桃粗切。
2. 烤焗蔬菜
將烤箱預熱至 200°C/180°C fan。把茴香、馬鈴薯及南瓜放在烤盤上，淋油、灑上鹽、黑胡椒及混合香草，攪拌均勻。烤至金黃香軟。
3. 煎炒蘑菇
熱鍋加油，放入蘑菇翻炒，加鹽、黑胡椒及料酒，炒至軟身後倒入篩中瀝去多餘汁液。
4. 炒西芹並混合
抹淨鍋子，加入 3 大匙水和 1 大匙生抽把西芹炒至微軟。
放回蘑菇，加入素肉、熟栗子及烤核桃拌勻。
5. 加入烤蔬菜
將烤盤中的蔬菜倒入鍋中，加入糖及肉豆蔻粉拌勻，按個人口味調味。
6. 製作餡料
加入全素忌廉芝士攪拌，讓餡料變得濃滑均勻。
倒入大碗中放涼。
7. 鋪派皮
將未擀的酥皮從冰箱取出，回溫 20 分鐘。灑少量麵粉，把酥皮擀至足夠覆蓋派盤底與側邊以至上方邊緣。放進烤盤輕壓貼緊後，用小刀割去烤盤上方邊緣向下伸出多餘的酥皮，然後在邊緣表面掃上融化的素牛油。
8. 準備派皮上蓋
從冰箱買取出買回可即用的酥皮，整張輕輕擀闊一點，確保足夠覆蓋整個派。用擀麵棍捲起備用。
9. 填入餡料
將餡料再次攪拌後放入派盤中，一層一層壓實，避免留下空隙。
10. 封口並冷藏
將酥皮上蓋輕輕放在派面上，修剪邊緣並捏出花紋。將派放入冰箱冷藏 30 分鐘。
30 分鐘後將派從冰箱取出，在表面刷上燕麥奶。在中心切一個蒸氣孔。
用剩餘酥皮切三片冬青葉，掃上燕麥奶。
11. 烤焗派
將烤箱預熱至 220°C / 200°C fan，烤 15 分鐘。
然後降至 200°C / 180°C fan 再烤 40-50 分鐘左右。
在烤烘期間，若表面上色過深，可蓋上一層鋁箔。
中心溫度達 79–85°C 即為完成。
12. 靜置並享用
讓派靜置 20 分鐘再脫模切份。
搭配熱素肉汁、薯蓉及蒸或烤蔬菜即可享用。
我將在下一篇文章中分享如何製作素食肉汁，敬請留意。
貼士
- 茴香可改用洋蔥代替。
- 你可以使用任何你自己喜歡的自製或市售素肉、素香腸等做其中的餡料。
- 派皮烤前冷藏至少 30 分鐘，口感更鬆脆。
- 想更酥脆，可延長高溫烤焗時間，注意不要烤焦。
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