For a happier, healthier you join My Health & Wellbeing for unlimited free access.

Get Started

January issue on sale now

Subscribe

Are you a wellness warrior?

Vote today
Get 3 issues for £9.99*

Get 3 issues for £9.99*

Claim yours

Nutty Pithivier With Watercress And Pistachio Pesto

3 MIN READ • 23rd January 2022
Georgia May-Collings by Georgia May-Collings

This makes for an excellent vegetarian or vegan alternative to the Christmas roast that works well with all the trimmings

Preparation time:1 hour
Cooking time:1 hour 30 minutes
Serves: 8-10

Recipe from: Waitrose

  • Ingredients

    2 x 320g sheets puff pastry


  • 200g savoy cabbage leaves


  • 250g mixed nuts


  • 400g chick peas, drained and rinsed


  • 2 tbsp tahini


  • 2 clementines, zest of 1 and juice of both


  • 4 tbsp almond milk


  • 3 tbsp olive oil


  • 1 onion, chopped


  • 3 garlic cloves, crushed


  • 1 red chilli, deseeded and finely chopped


  • 1 tbsp each finely chopped thyme, sage and rosemary leaves


  • 300g chestnut mushrooms, roughly chopped


  • 1 lemon, juice


  • 180g canned or vacuum-packed chestnuts, crumbled


  • 100g fresh white breadcrumbs


  • 60g dried figs or dates, finely chopped


  • 25g pack flat leaf parsley, chopped

  • For the glaze

    2 tbsp almond milk


  • 1 tbsp agave syrup

  • For the watercress and pistachio pesto

    50g pistachios, roughly chopped


  • 2 garlic cloves, chopped


  • 50g watercress, chopped


  • 25g pack flat leaf parsley


  • 25g pack mint, leaves picked


  • 125ml olive oil

1. On a lightly floured work surface, roll one sheet of puff pastry a little thinner, to a 32cm square; cut out a circle 32cm in diameter. Roll out the second sheet to a 29cm square and cut out a 29cm circle; chill both until needed.
2. Blanch the cabbage in a pan of boiling, salted water until just tender. Drain, refresh in cold water and drain well again. Dry on a clean tea towel and set aside.
3. Preheat the oven to 200˚C, gas mark six. Tip 125g nuts onto a baking tray; roast for 10 minutes, or until golden. Cool, then roughly crush and set aside. Tip the remaining nuts into a food processor with the chick peas, tahini, clementine zest and juice, and four tbsp almond milk. Season and whizz until smooth; scrape into a large bowl.
4. Heat the olive oil in a large frying pan over a medium-low heat and add the onion, garlic, chilli and chopped herbs. Cook gently without colouring for about five to six minutes, or until softened. Add the mushrooms and lemon juice and cook, stirring occasionally, for 10-15 minutes, until the mushrooms are tender and any liquid has evaporated. Stir in the crumbled chestnuts.
5. Tip this mixture into the nut mixture, and beat in with the breadcrumbs, figs or dates, parsley and reserved crushed nuts; season and set aside to cool.
6. Put the smaller circle of pastry on a baking sheet. Lay ⅓ of the cabbage leaves, overlapping, in the middle of the pastry, leaving a 4cm rim all around. Top with the nut mixture, shaping it into a flattish mound; cover with the remaining leaves.
7. For the glaze, mix the almond milk with the agave syrup and brush around the edges of the pastry. Place the larger circle of pastry on top and press around the edges to seal. Brush all over with the glaze, then use a small paring knife to score lines down the pastry at 2cm intervals; chill for 30 minutes.
8. Increase the oven temperature to 220˚C, gas mark seven. Put the pie in the oven on the bottom shelf and bake for 10 minutes. Reduce the oven temperature to 200˚C, gas mark 6, turn the tray around and continue cooking for another 10 minutes. Turn the tray again and cook for another 10-20 minutes, until golden all over and a cool skewer inserted into the centre of the pie comes out hot.
9. Meanwhile, make the pesto. Tip the pistachios and garlic into a food processor and whizz until roughly chopped. Add the watercress, parsley and mint and whizz again until finely chopped, then gradually pour in the olive oil, until a rough paste is formed. Scrape out into a bowl and season. Serve the pithivier warm with the pesto.

Show your inbox some love

Get a weekly digest of Health & Wellbeing emailed direct to you.

Next up

We’ve Got A Gut Feeling About This Juice

2 MIN READ • BY Daniella Gray

We're using cookies!

This website and carefully selected third parties use cookies on this site to improve performance, for analytics and for advertising. By browsing this site you are agreeing to this. For more information see our privacy and cookie policy.

Access everything, free!

Unlock the website for exclusive member-only content – all free, all the time. What are you waiting for? Join My Health & Wellbeing today!

Join the club today
Already a member? Log in to not see this again
Join My H&W