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Pithivier: French Hand Pie With Cranberry Mango Chutney [Vegan]

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Pithiviers are round French pies consisting of a sweet or savory filling enclosed in a flaky puff pastry. These mini savory pithiviers are bursting with curried seasonal vegetables contrasted with a sweet, but tart cranberry mango chutney. They make a delicious appetizer or buffet food. Enjoy them hot or warm with chutney on the side.

Pithivier: French Hand Pie With Cranberry Mango Chutney [Vegan]





Cook Time



For the Pithiviers:

  • 1 1/2 cups Brussels sprouts
  • 3.5 ounces Chestnut mushrooms
  • 1 cup fresh cranberries
  • 7 ounces butternut squash
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon mild curry powder
  • 1 teaspoon garam masala
  • 4 tablespoons fresh chopped coriander
  • 1 small red onion
  • 3 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 2 teaspoons sugar
  • 1 lemon juice
  • 2 handfuls of raisins
  • Salt and pepper, to taste
  • Olive oil
  • 1/6 pounds vegan puff pastry
  • Melted vegan butter, to brush pastry

For the Cranberry Mango Chutney:

  • 2 3/4 cups cranberries
  • 1 large mango, peeled and diced
  • 3/4 cup, plus 1 3/4 tablespoons soft dark brown sugar
  • 1 cup water
  • Juice of 1 lemon
  • 1 thumb-sized piece fresh ginger, grated
  • 1 teaspoon ground coriander


To Make the Filling:

  1. First, make the cranberry mango but adding all the ingredients in a saucepan. Cook under medium to high heat, stirring often. The cranberries will pop and the liquid will thicken. Set aside when done.
  2. In the meantime, heat some olive oil in a large frying pan. Gently fry finely chopped onion with garlic. Add cumin, ground coriander, turmeric, ginger, mild curry powder, garam masala, and tomato paste.
  3. Chop Brussels sprouts and mushrooms finely. Grate the butternut squash with the coarse side of a grater.
  4. Add vegetables and fresh cranberries to onion mixture.
  5. Cook covered over medium heat, stirring often for around 15 minutes until vegetables are cooked and cranberries have popped.
  6. Remove from heat. Add lemon juice, raisins, fresh coriander, and sugar. Mix well and season to taste.

To Make the Pithiviers:

  1. Preheat the oven to 400°F. Line two baking trays with parchment paper
  2. Roll out puff pastry.
  3. With pastry cutters, cut out 3 3/4-inch rounds and 4 1/2-inch rounds.
  4. Place filling in the middle of each smaller rounds, sharing it evenly. Leave a border of about 1/3-inch all around. Brush that border with melted vegan  butter. Cover each pithivier with a larger round. Press edges together to seal. Brush tops
  5. with melted dairy free butter. With a sharp knife cut curved lines in the top of each pithivier.
  6. Place pithiviers on lined baking trays. Cook for 20-25 minutes until golden.
  7. Serve warm with extra chutney on the side.


You can make the filling and cranberry mango chutney up to two days ahead.





My name is Annabelle. Originally from France, I now live in London, UK. I am passionate about food and the environment. I love cooking seasonal vegetarian and vegan dishes and sharing them with my friends and family. You will find my recipes on my blog The Flexitarian. I hope to encourage more and more people to embrace a plant-based diet.



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