Pie Time!

This is a recipe I found on Pinterest and originally isn't vegan as it suggests a milk/egg glaze on top of the pastry which I just didn't do. Here's the link to the original recipe.

I just used ready made puff pastry for this, the Tesco own and Jus Roll ones are both vegan.

Choose the vegetables that you want to put in it - in here I have one red pepper, one courgette, a handful of broccoli florets and one brown onion which I chopped up and roasted for about half an hour with some olive oil and salt. 

Whilst they're roasting I cut up two small-medium sweet potatoes into slices about half an inch thick to place along the bottom of the pie; they make a good barrier between the veg and pastry to stop it from going soggy as well as tasting deeeelish. 

Roll out your pastry and cut in almost half, make one side slightly bigger than the other to accommodate for the veg piled in the middle. The tesco one already comes on grease proof paper but if yours doesn't or you've made the pastry from scratch then make sure you use some! Once you've done this place the smaller piece on a baking tray on the grease proof paper and place the sweet potato on either over lapping or next to each other and leave about an inch around the edge.

Once the veg is done take it out the oven and mix in 100-200g of houmous to your discretion before putting it on the sweet potato. I spread mine relatively evenly with a little more in the middle and then placed some tomatoes and sun dried tomatoes in there as well although that's up to you. The original recipe also uses lemon zest, cumin seeds and coriander however these weren't ingredients I had in when I went to make it so didn't use them and I think it tastes pretty good without. I also don't really like coriander. Season it as you like (I don't add any extra here as the veg were roasted in salt and the houmous is normally enough flavour), you could even roast the veg with some chilli or garlic if that's your thing.

Place the larger sheet of pastry on top of the filling and make sure you squeeze the edges together or fold them over to seal it, then make three incisions on top of the pie through the pastry to let steam out. Bake for about 20 minutes on 180 degrees for a fan oven/ gas mark 6 until the pastry has gone brown on top. Serve with a mixed salad for a light summer dinner or just eat the whole thing if you're really hungry.

Listening to: 212 - Azaelia Banks