Sweetie (Potato) Pie
Wave goodbye to summery salads and picnic platters because lockdown 2.0 is all about hearty, cockle warming, comfort food.
Rich is back cooking up a storm at home and for the next couple of weeks will be sharing his recipes for the perfect, seasonal pies.
He will be kicking things off with his oh-so-sweet signature (nope, put the apples down), a curried sweet potato, lentil, and cauliflower pie.
A salute to Vegan Month, this recipe is filled to the brim (literally) with veggies. From its crumbly pastry to flavoursome filling, this pie is 100% vegan-friendly for our plant-based powerhouses out there.
This recipe makes six pies (whether you share them is up to you).
- 450g plain flour
- 250g vegetarian suet
- 2 teaspoons baking powder
- 250ml water
- 1 teaspoon white wine vinegar
Then you’ll ‘knead’ to follow the below steps:
- Pop your flour, suet and baking powder into a mixing bowl.
- Next slowly add your water and vinegar, continue to mix until your dough comes together.
- Knead your dough for two minutes, then voila all ready! Onto your filling…
Creating your filling…
- Pop your sweet potato in some trusty tinfoil with a splash of oil and a pinch of salt, then roast at 160 degrees until cooked all the way through.
- Whilst your potato is cooking, simmer your lentils with the spice mix.
- Once your potato is cooked and chilled, peel and mix with your spicy lentils.
- Next fry your cauliflower in a vegetable oil until browned off.
- Wait for the cauliflower to cool, then add to your sweet potato mix.
- Stir together, then season with your chopped coriander.
- Then your mix is ready!
- Next follow Rich’s top tips for building the perfect pie.
Building and baking…
- First things first, pre-heat your oven to 180 degrees.
- Next butter your pie moulds using a generous layer of soya butter and flour.
- Then cut 6 x 130g balls of pastry to line the moulds.
- Leave the rest of the pastry to one side, these will make your lids (or pie hats if you’re feeling fancy).
- Roll your balls out until 1mm thick.
- Place a cross of parchment across your pastry and then lift into your pie mould and press into the edges. Leave no air in your moulds, and becareful not to tear your pastry, otherwise your super tasty filling will escape when cooking.
- Weigh 150g of your yummy filling into each pie.
- Then trim the edges of your lined moulds with the back of a small knife.
- Roll out your remaining pastry to a 2mm thickness and cut to the same width of your pie mould.
- Once cut, roll the lid out so it’s slightly bigger than the mould.
- Brush the edge of the pie with almond milk, then place lid on top and seal.
- Crimp the edge of your pie using your finger and thumb. Make sure there are no gaps and take the to time to make sure the crimping is neat.
- Cut a little hole in the lid of your pie.
- Brush the lid in all the gaps with almond milk, this will give them a nice golden brown finish and is a vegan-friendly alternative to the traditional egg wash.
- Bake at 180°C for 40 minutes or until golden brown.
- Lift your pies out of their moulds whilst still warm and allow to cool before tucking in.
- Bon ap-pie-tite everyone!
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