Directions

1. Step 1

   Preheat oven to 180°C.

2. Step 2

   With the pumpkin, scoop the seeds and pulp out of the cavity and rub with oil and place in a pan, on high heat cooking all sides until browned. Take out.

3. Step 3

   In the meantime, blend the mushrooms with any of the pumpkin cavity you removed until a crumb–like consistency.

4. Step 4

   In a pan on medium-high heat, melt the vegan butter. Place in the mushrooms and sweat down.

5. Step 5

   After 5 minutes dice the garlic and add to the mixture along with the thyme and white wine. Cook until all the liquid has been cooked out — this is a really important step, cooking out the moisture will ensure your mushroom mixture doesn’t steam the pastry! Turn off the heat and let cool.

6. Step 6

   For the stuffing add the olive oil to the bulgur along with the garlic, onion, currants and rosemary along with salt and pepper and 120ml boiling water. Cover with a plate and set for 10 minutes.

7. Step 7

   Lay the pastry out in its flat rectangular shape. Spread the mushroom mixture on top of the pastry.

8. Step 8

   Paint the pumpkin with dijon mustard until it’s all coated. Before the pumpkin goes on, stuff the hole with the bulgur wheat stuffing mixture, packing it in tightly.

9. Step 9

   Place cut side down on the mushroom mixture and then fold up it up until the pastry is fully wrapping the pumpkin.

10. Step 10

    Paint with some melted plant-based butter and place in the oven for 1 hour or until golden brown and a skewer pokes in and comes straight back out without resistance.