Vegan Thanksgiving pithiviers

Step 1

Heat up the oven to 200° C / 390° F (or 180° C / 355° F on a fan setting) and line a baking tray with a piece of baking paper.

Step 2

Peel your butternut pumpkin / squash or sweet potato and cut it into 1.25 cm / 0.5" thick slices.

Step 3

Brush the slices with olive oil and pop them on the prepared tray. Bake for about 20-25 minutes, until the slices are soft and lightly caramelised. Allow to cool and season well.

Step 4

Heat up 1.5 tbsp of oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently caramelised. Add the chopped garlic, thyme and a pinch of salt. Stir-fry until softened and fragrant.

Step 5

Add in the chopped spinach and allow the spinach to wilt into the pan. Season with salt, pepper and a dash of nutmeg.

Step 6

Once the spinach has wilted, allow all the moisture to cook out gently. Cool the mixture off.

Step 7

Cut two smaller circles (about 10 cm diameter) and two slightly larger ones (about 12 cm diameter) out of a sheet of puff pastry. I used two upside down bowls as a guide, running a knife alongside the outer edge. The smaller circles will form the bottoms of your pithiviers and the larger ones will become the top.

Step 8

Sprinkle the breadcrumbs on the surface of the smaller circles leaving a small margin all around for sealing the pastry.

Step 9

Place a circle of roasted butternut squash on top, follow by a pile of spinach and top with a generous layer of chopped pecans.

Step 10

Drape the larger circle over the filling to create a dome, sealing it with the end of a fork or your fingers all along the base.

Step 11

Make a pronounced hole in the top of the dome to allow the steam to escape during baking. With the blunt side of a pairing knife, make shallow incisions (take care not to pierce the pastry) that go from the bottom of each pithivier to the top, following a slight curve.

Step 12

Place them in the fridge for 30 minutes while you heat up the oven to 200° C / 390° F.

Step 13

Brush the pithiviers with a little plant milk and optionally sprinkle with some coarse salt, sesame seeds, poppy seeds or nigella seeds.

Step 14

Bake for about 30-40 minutes, until the pastry is beautifully puffed and golden. Serve with a cranberry sauce and your favourite side dishes.