Finely chop onions and garlic, then sauté in a saucepan over medium heat in 2 tablespoons oil. Dice potatoes, sweet potatoes and carrots, add to the rest and fry briefly.

Deglaze with vegetable stock and boil together with bay leaves until potatoes are soft. Add peas and chopped broccoli.

Remove 4 tablespoons of broth from the pot and mix with starch. Stir in the starch mixture, stirring constantly. Then reduce the temperature to low-medium and let the filling thicken. Stir from time to time.

In a separate pan heat 2 tablespoons of oil. Slice the mushrooms and fry together with the planted.chicken Nature until golden brown. Then add to the filling. Season the mixture with nutmeg, cinnamon, salt and pepper and add the walnuts. Remove the bay leaves, remove the pan from the heat and set aside.

Grease a baking dish (approx. 30 cm diameter) and line with one of the two puff pastry sheets. Cut to fit and press down on the edges. Cut off overlapping dough and save for later decoration. Perforate the dough in the baking dish with the help of a fork and pre-bake at 180°C for 5 minutes.

Let the base cool briefly, then pour the filling into the mold. Cover the filling with the second puff pastry and press it against the edge of the mold to seal it. Cut off the dough protruding from the edge and cut Christmas figures out of the remaining puff pastry using cookie cutters. Decorate the pie as desired and cut a cross in the middle with a sharp knife. Brush the pie and decorations with melted butter and bake at 180°C for 35-40 minutes until the pie turns golden brown. Let cool briefly and serve warm.