vegan pie
Bake a sweet or savoury vegan pie using dairy- and egg-free pastry and fillings. These comforting treats range from a veggie rainbow pie main to mince pies for dessert.
- Prep: 1 hour
- Cook: 1 hour and 45 mins
- A challenge
- Serves: 10
Ingredients
For the filling
For the pastry
vegan pie method
Step: 1 Make the filling first. Turn oven to 220C/200C fan/gas 7. Mix 1½ tbsp oil with the cumin, cinnamon and vinegar, and massage the mixture all over the beetroot. Put the beetroot into a small roasting tin, flavour well, then coat with foil and roast for about 20 mins.
Step: 2 For now, toss the celeriac with 2½ tbsp oil, the thyme, garlic and some flavouring in another roasting tin. Separate the slices to cook them evenly, and then cover the tin in foil. Mix the sweet potatoes in a third roasting tin, with the remaining oil. The smoked paprika and some seasoning, and coat with foil. Once the beets have cooked for 20 mins, add the celeriac and sweet potato alongside them to the oven, and roast all the veg for about 40 mins further or until eatable. Take out the thyme sprigs, squeeze out the garlic cloves of their skins and mash in with the celeriac, and now leave all the veg to cool. (All these veg can be cooked the day before and kept in the fridge).
Step: 3 To make the pastry, boil the kettle and use some coconut oil to grease a deep 20cm springform cake tin. Spill the flour into a bowl and add 1 tsp salt. Meet the coconut oil with 200ml boiling water, spoon until melted (put it in the microwave if needed), then spill into the flour and mix with a wooden spoon to form a dough. Working as quickly as you can (it’s best to roll the pastry when it’s warm), chop off a ¼ of the dough and set beside under a tea towel. Roll out the rest to 0.5cm thick, for use to line the cake tin, pressing the dough into the corners and leaving any extra pastry stand over the sides. Don’t worry if the pastry breaks – it’s tolerant, so you can patch it up as you go. Turn oven to 200C/180C fan/gas 6.
Step: 4 To build the pie, Coat the base with chard leaves. Then scatter over the semolina (that will absorb the beet juices), depress in the beetroot, and flavour. Now add a second layer of chard, followed by the sweet potato, and season. Add a final layer of chard leaves, after that top with the celeriac and season again.
Step: 5 Roll out the pastry you placed aside to a thickness of 0.5cm to use as a lid. Place the lid on top of the pie and, use a fork to press together the overhanging pastry to make a crimped edge. Make a steam hole, and brush the top with a little amount of almond milk mixed with a spoonful of oil (this will help to colour the pastry). Bake in the centre of the oven for at least 45 minutes until the pastry coloured deep golden brown. Rest it to cool for 15 mins, and take out from the tin and serve in the middle of the table. (Will keep it for three days in the fridge, the pie is also delicious cold).
