King cake the centerpiece of your Christmas table!

Despite the fact that this pie is vegetarian, it can be safely called a Royal dish. The recipe is not the shortest, but the result is worth it. It will surpass all expectations!!!

Ingredients for cake (for 6-8 servings)

For the filling:

  • olive oil
  • 4 leek, finely chopped
  • 4 sprigs of rosemary
  • 6 thyme sprigs, roughly chopped
  • 3 cloves garlic, finely chopped
  • 250g chestnut mushrooms, finely chopped
  • 5 sage leaves, roughly chopped
  • 600g of mixed nuts (e.g. pecans, cashews and hazelnuts)
  • 150g Gruyere cheese, grated
  • 3 eggs
  • 150g dried cranberry
  • 125g frozen cranberries
For the dough:

  • 100ml water
  • 80g butter
  • 125g plain flour, plus a little for rolling out dough
  • 150g wholemeal flour
  • a pinch of salt
  • 1 egg, plus another for glazing
For gravy

  • 2 tablespoons butter
  • 1 teaspoon tomato puree
  • 1 teaspoon yeast extract
  • 1 tablespoon wheat flour
  • A few sprigs of rosemary
  • 500ml ounces vegetable broth
  • brown sugar
  • salt and freshly ground black pepper


Preheat the oven to 200C and grease a baking pan (diameter 18cm) with butter.

Heat the oil in a frying pan and saute the onion, rosemary and thyme for 4-5 minutes (until soft). Add the garlic and cook for another minute.

Add mushrooms and sage and cook for 2-3 minutes, then remove from heat, move to a large bowl and set aside to let cool. (Leave two tablespoons of this mixture for the gravy).

Fry walnuts in the oven for 8-10 minutes (watch them as they can burn). Remove from the oven, allow to cool.

Grind nuts in food processor to a coarse powder and add to onion mixture along with cheese. Mix well and season with salt and freshly ground black pepper.

Enter the eggs and mix until smooth.

For the dough, heat the water and butter in a small saucepan over medium heat until the butter melts and the mixture starts to boil.

Mix the flour, salt and egg in a bowl, then add the mixture of oil and water, stir. Shape the dough into a ball (it should be quite moist) and chill in the refrigerator for five minutes.

Tear off one-fifth of the dough and set aside. Roll out the remaining dough on a well floured working surface (5 mm thick in the shape of a circle).

Top of the dough sprinkle with flour, fold in four. Place the folded dough to form pointed end in the middle, and then expand the dough so that the excess beyond the edge of the form (the dough will be quite fragile). Now prodavlivaet the dough to the walls.

Trim excess dough, leaving a border of 1 cm.

Put half of the filling, press down with a wooden spoon. Put the dried cranberries are also slightly apply it, then pour the remaining filling.

Roll out the dough that is left in the circle (the same diameter as the form), leaving a border of 1 cm.

Put the crust on pie, press or put the lid on the pie, combine the pastry edges, trim excess. Cut a hole in the middle of the pie to let the steam out and bake in the oven for 20-25 minutes.

Remove the pie from the oven. Remove from the mold. Place pie on a baking sheet and brush the top and sides of the pie with the beaten egg and then bake in the oven for 15 minutes (until Golden brown).

Place the frozen cranberries on top and cook for a further 5-10 minutes.

At the same time, for gravy, melt the butter in a saucepan and add the remaining mixture of mushrooms and leeks, and tomato puree. Stir, cook on low heat for 2 minutes, the color should be more saturated.

Add the yeast extract, flour and rosemary then gradually add the broth. Bring to the boil, then season with salt and pepper, and brown sugar.

Simmer for 10-15 minutes, until thickened. (You can strain the mixture to a perfect consistency). Enjoy!

Cook with love!



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