by Jane Lovett from The Get-Ahead Christmas Cook (Headline Home) Photography: Tony Briscoe
There are many flavours encased in crisp puff pastry in this vegan & vegetarian version of the classic Russian recipe. The addition of chestnuts & dried cranberries turns it into a very tasty festive centrepiece & the pastry croûte underneath ensures a crisp bottom. I’ve kept the flavours traditional for Christmas, but do add any spices or spice mixes as you think fit when roasting the vegetables. If time is short, prepare the filling in stages over a few days & ensure you season every component well as you go along. The koulibiac can be completed a day in advance, leaving nothing to do at the last minute. The Creamy Wild Mushroom Sauce recipe is below.
SERVES 8
Ingredients
about 750g butternut squash, peeled & de-seeded (500g prepped weight)
1 large fennel bulb (or 2 small), tough outer layer discarded
1 teaspoon dried thyme salt & freshly ground black pepper
olive oil, for drizzling
1 large onion, chopped
400g shiitake or chestnut mushrooms, roughly chopped
2 garlic cloves, crushed
1 x 500g chilled (or frozen, defrosted) block of vegan puff pastry
250g regular whole spinach leaves
200g ready-cooked white Basmati or white Basmati & wild rice mixed (from a pouch)
50g cooked peeled chestnuts, roughly chopped
50g dried cranberries, roughly chopped
60g walnut pieces, toasted & roughly chopped
around 40g vegan butter (if you have it), melted, for glazing (or use olive oil)
sesame, nigella/onion seeds & sea salt flakes, for scattering
Method
1. Preheat the oven to 220°C/200°C fan/gas 7. Line a large baking sheet with baking parchment or silicone paper.
2. Cut the butternut squash into 2–3cm chunks. Quarter the fennel bulb(s) and cut into roughly the same size chunks as the squash. Add both vegetables to a shallow roasting tin in a single layer. Scatter over the thyme and some seasoning, drizzle with a little olive oil and toss together to coat. Roast at the top of the oven for 20 minutes or until caramelised underneath. Turn the veg over and roast for 5 minutes more, then set aside.
3. Heat a little olive oil in a pan and cook the onion on a low heat until soft and just beginning to brown, about 10 minutes. Add the mushrooms and garlic (and a dash more oil, if necessary), season generously and cook on a high heat, until all the liquid has evaporated and the mushrooms are sizzling and beginning to brown, stirring occasionally. Tip into a large mixing bowl.
4. Cut off a third of the pastry and roll this piece out thinly into an oblong about 38 x 18cm (don’t stretch the pastry or it will shrink back when cooking). Transfer to the lined baking sheet, prick all over with a fork and bake for 8–10 minutes or until golden, crisp and cooked through. Turn it over if there is an uncooked area in the middle and bake for a further 2 minutes. Flatten with a palette knife or your hands if it has risen. Set aside to cool (leave the oven on).
5. Meanwhile, wilt the spinach in a pan with a splash of water or in a microwave on High for 2 minutes. Drain, cool under the cold tap, squeeze out the excess moisture and add to the mushrooms, breaking it up as you do. Add the rice, breaking up any clumps, the chestnuts, cranberries and walnuts, a scant teaspoon of salt and some pepper and mix together. Check the seasoning, it should be very well seasoned. With a large spoon, carefully fold in the squash and fennel, along with their tasty pan juices.
6. Trim the sharp corners off the cooked pastry croûte and along the edge to straighten, if necessary. Spoon the rice mixture on top, mounding it up high in the middle, then press down a little with your hands to hold it together.
7. Roll out the remaining pastry thinly to around 28 x 40cm and lay this over the rice mixture. Mitre (cut off) the corners and trim the edges, leaving about 2.5cm to tuck underneath the croûte. Tuck the pastry under the croûte (crisp base) in stages, gently lifting the croûte with the help of a palette knife. Score a diamond pattern over the pastry, if you like.
8. Brush the top with the butter (if using) or some olive oil and garnish with the pastry trimmings, if you like. Sprinkle with the seeds and salt flakes. Bake for 20 minutes or until golden brown and crisp, then leave on the baking sheet for 5 minutes before transferring to a platter or board.
9. To serve, slice with a serrated bread knife using a slow, gentle sawing motion; a fish or cake slice helps to transfer the slices. Serve with the Creamy Wild Mushroom Sauce (see below).
GET AHEAD
• Complete to end of step 7 the day before required, cool, cover and chill. Bring back to room temp before baking as above.
• Complete step 4 up to 3 days ahead. Cool completely and wrap tightly in clingfilm.
• Prep and cook other (veg) components (steps 2, 3 and 5) up to 2 days ahead, cool, cover and chill. Assemble and bake (from room temp) as above.
HINTS & TIPS
• This is also delicious eaten cold and is very good as part of a buffet.
Creamy Wild Mushroom Sauce
Dried wild mushrooms offer deep wonderful umami flavour & this sauce is no exception – rich, creamy, earthy & delicious. Serve with the Mushroom, Butternut & Spinach Koulibiac or with other vegan recipes, as well as chicken & pork dishes. Good one to have up your sleeve.
SERVES 8
Ingredients
10g dried porcini mushrooms or other dried wild mushrooms
small glug of olive oil
100g fresh mushrooms, such as chestnut mushrooms, finely chopped
salt and freshly ground black pepper
400ml vegetable stock (or use 1 stock cube)
250ml vegan double cream
2 tablespoons freshly chopped parsley
Method
1. Put the dried mushrooms into a small, heatproof bowl, barely cover them with boiling water from the kettle and set aside for a minimum of 30 minutes, then strain, reserving the liquid, and chop the mushrooms finely.
2. Meanwhile, heat the olive oil in a pan and cook the fresh mushrooms with some seasoning on a high heat, stirring, until the moisture has evaporated and the mushrooms are sizzling.
3. Add the soaked mushrooms, cook for another minute, then add the stock (or water and crumbled stock cube) and reserved mushroom liquid, leaving the sediment/grit behind. Bring to the boil and simmer on a high heat for around 20 minutes until reduced and a little syrupy. Stir in the double cream and bubble up. Add the parsley just before serving.
GET AHEAD
• Complete the recipe (but don’t add parsley) up to 3 days in advance, cool, cover and chill; reheat to serve. Add parsley.
Drinks tasted on air, alongside the dish:
Dorset Spiced Ginger Punch & Wiston Brut NV
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