Recipe: vegan pie with mushrooms, a great idea for New Year's dinner

Directions

1. Sift the flour into a food processor, add margarine, vegetable oil and a pinch of sea salt and mix until the mixture resembles breadcrumbs. If you don't have a food processor, place the ingredients in a large mixing bowl and chop with a knife. Add 2 tablespoons of cold water and mix until the mixture forms a dough.
2. Pour this into a large bowl and use your fingertips to pull it together into a ball. Knead gently for about 2 minutes or until smooth and elastic.
3. Form the dough into a ball and place it between a large sheet of cling film, then roll it out into a circle. This should be slightly larger than the baking pan and no thinner than 3 mm. Peel off the upper part of the food foil and carefully roll the cake into a deep cake tin. Peel off the remaining cling film and gently press the cake onto the sides of the baking tray. You cut off the edges. Heat the oven to 180°C.
4. Finely chop the onion, grate the garlic, then finely grate the carrots. Cut off the stalks of the mushrooms and cut them into rings. Cut 240 g of chestnuts in half.
5. Heat 2 tablespoons of olive oil in a heavy pan, add the onion and lightly fry on a low heat until it softens. Add carrots, garlic, thyme and mushrooms and lightly fry until the ingredients soften and absorb all the liquid from the mushrooms (10 min).
6. Stir in the cream cheese and halved chestnuts and mix gently until the cheese softens and a creamy mixture forms. Season to taste, spoon the filling into the baking dish and level the top.
7. Bake the pita for 35 to 40 minutes or until it becomes crispy. Remove from the oven and serve.
8. Finally, cut the mushrooms into pieces and chop the parsley more finely. Heat the garlic oil in a pan, add the mushrooms and lightly fry until they soften. Pour the mixture over the pie to form a decorative layer.