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Mushroom, Roasted Nut and Cranberry Pie

This veggie roast is really satisfying to make and the pastry is brilliantly quick and simple.

All you need is:


For the pastry

Lamb Brand Wholemeal Flour 150g

Lamb Brand Plain Flour 125g

Lamb Brand Table Salt, pinch

Cold Water 100ml

Butter 80g

Egg 1, beaten plus extra beaten egg for glazing



For the filling

Lamb Brand Mixed Nuts, Pecans, Cashews and Hazelnuts 600g

Lamb Brand Dried Cranberries 150g

Lamb Brand Table Salt, for seasoning

Lamb Brand Ground Black Pepper, for seasoning

Chestnut mushrooms 250g, finely chopped

Fresh Cranberries 125g

Gruyère Cheese 150g, grated

Thyme Sprigs 6, roughly chopped

Sage Leaves 5, roughly chopped

Leeks 4, finely sliced

Rosemary Sprigs 4, picked

Eggs 3

Garlic Cloves 3, finely chopped

Vegetable Stock Pot 1

Olive Oil 1 tbsp


All you have to do is:

1. Preheat the oven to 200oC and grease an 18cm spring bottomed cake tin. 

2. To make the pastry, heat the water and butter in a small saucepan over a medium heat until the butter melts and the mixture just boils. 

3. Mix the flours, salt and egg together in a bowl, then add the butter mixture and mix together really quickly until combined. 

4. Shape the dough into a ball (it should be quite moist) and chill in the fridge. Meanwhile, prepare the pie filling.

5. Heat the oil in a frying pan and fry the leeks, rosemary and thyme for 4-5 minutes, or until softened. 

6. Add the garlic and cook for another minute. Add the mushrooms, sage and vegetable stock pot and cook for 2-3 minutes, then remove from the heat, transfer to a large bowl and set aside to cool. 

7. Toast the nuts in the oven for 8-10 minutes. Remove from the oven and set aside to cool. 

8. Blend the nuts in a food processor to a coarse powder and add to the leek mixture with the cheese. 

9. Mix until well combined and season with salt and ground black pepper. Stir in the eggs until well combined.

10. Next, roll out 2/3 of the prepared pastry on a well-floured work surface into a 5mm/¼in thick circle and use it to line the prepared cake tin. 

11. Spoon half of the filling into the tin, pressing it down tightly with a wooden spoon. 

12. Sprinkle over the dried cranberries, press down a little and finish with the rest of the pie filling, pressing down well. 

13. Brush the edges of the pastry with the beaten egg. 

14. Roll the reserved pastry into a circle slightly larger than the cake tin. 

15. Place the pastry over the top of the tin and squeeze or crimp the lid onto the pie to seal it, trimming any excess. 

16. Cut a slit in the middle of the pie to let any steam escape and bake in the oven for 25-30 minutes.