Every year more and more houses have a vegetarian or vegan sitting at the Christmas table, it can be stressful for the cook who has only ever had to serve one diet as there’s a bit of change in the ritual that is Christmas dinner.
Preheat oven to 200 degrees Celsius
Cook couscous according to pack instructions.
Add 1 tbsp oil to a pan on a high heat
Once heated, add the onion and garlic. Fry for about 2 minutes or until golden
Add in the mushrooms and fry for about 1 minute before adding tamari
Mix through the tamari and fry for 1 minute
Once the tamari has absorbed add the grated beetroot and carrot, along with the salt and pepper, and cook for 5 minutes, adding a few tablespoons of water if needed, stirring occasionally.
Next add the cashew and continue to mix through until everything starts to stick to the bottom of the pan
Take the pan off the heat and add the sage and thyme along with the couscous and mix all together, allow to cool before adding to the pastry.
Take 1 sheet of puff pastry and add your mixture along the centre of the sheet in a cylindrical shape
Wrap the filling tightly with the pastry and flip over, so the seam side is down on the parchment paper.
Mark/score the top of the pastry as you’d like, using the back of a sharp knife so you do not cut through the pastry and brush with oil.
Bake in the oven for about 20 minutes or until golden brown and cooked through, slice and enjoy!