Vegetable Balti Pie (vg)

Time for pie! 

This delicious vegetarian/vegan winter warming pie is just what you need right now. Tuck into a slice of pie after a walk on a cold crisp day. Although we have entered spring and celebrated a few warmer days recently, weather predictions for this weekend suggest another snowfall so what better way to create some warmth at dinner time than with this wonderful comforting pie? Two moorish dishes in one: balti vegetable curry encased in a shortcrust pastry pie. We love this recipe, as does one of our neighbours who delights in receiving a slice every time I make it. It’s delicious eaten hot or cold with It’s crumbly pastry shell, packed full of fragrant vegetables and coconut creaminess, with a little heat and kick from the chillies and spices, it’s just what you need to blow the cobwebs away. 

I hope you’ll share my enthusiasm about this pie recipe and give it a go!

Happy cooking, N x 

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Ingredients

Serves: 4-6 | Prep: 10-12m | Cooking: 40m

• 3 sweet potatoes, peeled and cut into bite size chunks

• 2 carrots, washed and cut into bite size chunks 

• 1 leek, washed and cut into bite size chunks 

• 1 red pepper, washed, deseeded, cut into bite size chunks 

• 1 Yellow or orange pepper, washed, deseeded, cut into bite size chunks

• 1 small cauliflower, outer stalks removed, keep smaller leaves, cut into bite size florets

• 100g frozen peas

• 2 red onions, peeled and cut into bite size pieces 

• 1 medium courgette, washed, remove a little of the skin with a potato peeler, cut into bite size pieces

• 400g tin coconut milk 

• 2 tbsp rapeseed or vegetable oil 

• 1 tsp ground turmeric

• 1 tsp ground garam masala

• 1 red chilli, 1 green chilli, finely chopped seeds removed. 

• 1/3 tsp or a pinch of dried chilli flakes 2 cloves garlic, grated 

• 1 thumb sized piece of ginger, peeled and finely grated 

• 3 tbsp fresh coriander, finely chopped

• 4/5 cardamom pods, husks removed and crushed 

• 1 tsp cumin seeds

• 1/2 tsp fennel seeds

• 1 tsp curry powder

• 1/2 tsp black mustard seeds

• 1 tbsp tomato purée

• 1 tbsp mango chutney 

• Pinch of salt 

• Good grind of black pepper

•  375g ready rolled shortcrust pastry, suitable for a vegan diet (I use Jus Roll) or make your own.

• little flour and oil for rolling and dusting pastry tin 

• 1 tbsp almond or soya milk for glazing pastry. 

Note, you’ll need a traditional oblong pie dish/tin approx 18cm x 14cm and 4cm deep or a baking tray that’s a similar size that is 4/5cm deep.

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Method

Start by prepping all your vegetables, plus all the herbs and spices laid out ready on a small plate.

Toast the cumin, fennel, mustard, dried chilli flakes and cardamom seeds in a dry pan for 1 minute until smelling fragrant. Pop into a dish until required.

In a large pan on a medium heat add your oil, start by sautéing the sweet potato pieces, cauliflower florets, carrots, onions and leek. Add the salt, cook for a few minutes more.

Remove the ready rolled pastry sheet from the fridge. 

Turn down the heat to low and leave the vegetables to sweat down for a further five minutes with the lid on.

Once softened slightly, add the courgette, peppers, fresh chillies, garlic, ginger and toasted spices, sauté for a further 2/3 minutes.

Then add your tomato purée, turmeric, garam masala, curry powder, black pepper and splash of cold water to the pan, coating all the vegetables. Then add the coconut milk and mango chutney.

Cook for a further 15 minutes on a low heat whilst you line the pastry tin. 

Grease the tin with a little oil and a light dusting of flour. 

Roll out the pastry sheet a little bigger making sure it’s not too thin, line the pie tin and cut off the overhang. You should be able to roll out a smaller piece for the lid from the leftover pastry.

Pop the pastry lined tin and lid back into the fridge until your filling is ready.

Note, if using a bigger tin you’ll probably need 2 ready rolled shortcrust pastry sheets.

Once the vegetable filling has cooked, turn off the heat and add the frozen peas, fresh coriander and seasoning to taste.

Preheat the oven 180C Fan Gas Mark 6. 

Leave the filling to cool down for 5 minutes before spooning it into the pastry case.

Using the almond milk brush around the edges of the pastry and lay the lid on top, sealing the pastry lid and crimping the edges.

Cut a little slit in the top to allow the steam to escape. Glaze with the milk wash.

Bake in a hot oven for 25/30 minutes until the pie is golden. 

Serve with a dollop of soya yogurt, mango chutney and a sprinkling of fresh coriander.

Enjoy

N x