Recipe Vegetable pithivier
Ingredients
- Two 6-inch vegan-suitable puff pastry rounds
- 50g sliced roast sweet potato
- 50g sliced beetroot
- 25g wilted spinach
- 50g Macphie White Sauce
- Macphie Plant-Base Glaze
Method Makes 1 pie (2-4 servings dependent on portion size)
Layer the first puff pastry round with sweet potato, beetroot then spinach and bind with the Macphie White Sauce leaving a centimetre gap from the edge of the round.
Wet the gap with Macphie Plant-Based Glaze and place the other round on top, crimping the edges.
Decorate the top with a knife, making sure only to mark and not cut through the pastry.
Glaze with the Macphie Plant-based Glaze and bake at 180°C (356°F) for 45 minutes.
