Preheat your oven to 220°C (fan 200°C/gas 7). Line a baking tray with parchment paper.
(Optional) If using dried mushrooms, soak them in boiling water for 20 minutes. Drain, reserving the soaking liquid, and chop finely.
Lightly coat a separate baking tray with cooking spray. Spread the cubed butternut squash on the tray, season with salt and pepper, and roast for 25 minutes.
While the squash roasts, heat a non-stick pan over medium heat and spray with cooking spray. Add the onion, celery, and garlic and cook for 5 minutes, or until softened.
Add the chopped mushrooms (cremini and optional soaked mushrooms) to the pan and cook for an additional 3 minutes, stirring occasionally.
Pour in the reserved mushroom soaking liquid (except for any sediment at the bottom). Simmer for 3 minutes, or until all the liquid has evaporated.
Stir in the cooked lentils and fresh thyme. Remove the pan from heat.
Use an immersion blender (or transfer a portion of the mixture to a regular blender) to puree about a quarter of the vegetable and lentil mixture.
In a large bowl, combine the pureed mixture with the remaining vegetables and lentils. Add the roasted butternut squash and season with salt and pepper to taste.
Lay the filo pastry sheets flat on the prepared baking tray. Spoon the filling down the center of the pastry sheets.
Carefully fold the sides of the pastry up and over the filling to create a sealed package. Brush the top of the pastry with almond milk.
Bake the vegan pastry for 20-25 minutes, or until golden brown and crispy.
Let the pastry rest for 5 minutes before slicing and serving. Enjoy with roasted vegetables or your favorite side dishes.
Tips:
Ingredient Twists:
Mushrooms: If you don’t have dried porcini mushrooms, you can simply use an extra 250g of cremini mushrooms. You can also experiment with other flavorful varieties like shiitake or oyster mushrooms. Lentils: Brown lentils or green lentils would work as a substitute for puy lentils. Boost the Veggies: Add chopped carrots, bell peppers, or kale to the sauteed vegetables for extra flavor and nutrients. Herb Options: If you don’t have fresh thyme, try a teaspoon of dried thyme or another herb like rosemary or sage. Pastry Perfection:
Thaw and Temper: Take the filo pastry sheets out of the freezer 30 minutes before assembling. This will make them easier to handle without tearing. If a sheet tears, simply patch it up with another piece. Brush Wisely: Brush the filo pastry with melted vegan butter or olive oil instead of almond milk for a richer flavor. Be careful not to over-brush, as the pastry can become soggy. Layering Love: Layer the filo sheets slightly offset, creating a sturdier crust. Cooking Cues:
Pre-roast the Squash: Pre-roasting the squash helps ensure it gets tender and slightly caramelized, adding depth of flavor to the dish. Don’t Overblend: Pulse the vegetable mixture a few times to create a chunky texture. Over-blending will make the filling too mushy. Check for Doneness: Keep an eye on the pastry as it bakes. If the edges start to brown too quickly, cover them with foil to prevent burning.
Serving Suggestions:
Vegan Gravy: Serve the pastry with a simple vegan gravy made with vegetable broth, soy sauce, and a cornstarch slurry. Holiday Flair: For a festive presentation, garnish the pastry with fresh cranberries or chopped pistachios. Leftovers: Leftovers can be stored in the fridge for up to 3 days. Reheat gently in the oven or microwave.
