Often at Christmas the vegetarian options are over looked. I know this as I used to be one. You normally get a ready made bland oven filler that has been very unlovingly made by someone in a factory.
This is not a hard recipe to show someone you have put in the extra effort. 20 minutes prep the day before then assemble and cook on the day.
Note: Additional information in the ingredients section on how to make this vegan.
Time: 20 minutes the day before and 45 minutes on the day.
Difficulty: Straight forward
250g or Puff Pastry (Most in the supermarket are vegan)
300ml Whole Milk (or vegan alternative)
70g of Bread (crusts removed)
1/2 an Onion
25g Butter (or vegan alternative)
1 Bay Leaf
6 Black Peppercorns
1/2 teaspoon of Ground All Spice
1 Egg for glazing or Vegan Milk
1. Add the milk to a pan with the onion, black pepper, all spice, bay leaf and bread. Simmer for 15 mins.
2. Peel the carrots and cut in discs about 1cm wide. Boil for 10 minutes until softened. Add to a container with the butter and marmalade. Mix well and store in the fridge once cooled.
3. To finish the bread sauce remove the onion, peppercorns and bay leaf. Mix the sauce until no lumps remain and store overnight once cooled.
On the Day
1. Roll the pastry to the length of a sheet of A4 paper in as much of a circle as you can. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. Place the bread sauce in the centre leaving about 5cm distance from the bread sauce to the edge of the pastry.
3. Place the carrot mixture in the centre (buttery marmalade and all) over the bread sauce.
4. Pull the edges over the mixture and push together the folds of dough.
5. Whisk the egg and brush the pastry with it. Allow to dry and repeat in 5 minutes (this gives to a richer and darker crust). If using a vegan milk to glaze just do one layer.
6. Bake for 30-35 minutes until golden brown and allow to cool for 5 minutes before serving. Top with zested orange.