This mouth-watering pie is packed with warm spices and rich flavour. Encased in delicious pastry and showcasing beautiful layers, this pie is sure to wow your dinner guests.
For the pastry:
- 525g (41/4 cup) plain flour
- 75g (scant ½ cup) polenta
- 225g (generous 1⅛ cup) vegetable shortening, cold and cubed
- 3 tbsp nutritional yeast
- 6 tbsp cold water
For the filling:
- 1 large butternut squash
- 3 tsp ras el hanout
- 2 red onions, sliced
- 4 cloves garlic, whole in the skin
- 300g (1⅓ cup) spinach
- 150g (⅔ cup) curly kale, stalks removed
- 1 tsp red chilli flakes
- Pinch grated nutmeg
- 200g (⅞ cup) dairy-free cream cheese
- 50g (⅜ cup) toasted pine nuts
- 75g (⅝ cup) dairy-free blue cheese
You will also need:
- 20cm loose-bottomed tin
- For the pastry, place all the ingredients apart from the water into a food processor and pulse until the mixture resembles breadcrumbs. Tip into a bowl and bring the mixture together with a fork. Add the water a tablespoon at a time — you may not need all of it. Knead gently into a ball, then wrap in cling film and chill in the fridge for 20 minutes.
- Preheat oven to 200°C/400°F/Gas 6 and line a baking tray with foil. Then, cut the squash in half then slice into half-moons about 1cm thick. Toss with oil and the ras el hanout, then roast in the oven for around 30-40 minutes.
- Meanwhile, place the onion on a baking tray with the garlic, toss in oil and roast for about 20 minutes.
- Whilst the onions are roasting, briefly blanch the spinach and kale. Drain and refresh with cold water, then drain again squeezing out any excess water. Mix the spinach and kale with the chilli flakes, nutmeg and dairy-free cream cheese then set aside.
- When the squash and onions are cooked, remove from the oven. Squeeze the garlic from its skins, mix with the onions and set aside to cool.
- Grease and line a 20cm loosebottomed pie tin. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of the tin.
- Press half the roasted squash mixture onto the base of the pie, layer half of the spinach mixture, then scatter half of the pine nuts and half of the dairy-free blue cheese. Repeat with the rest of the butternut squash, spinach mixture, pine nuts and dairy-free blue cheese. Finally, add the onions and garlic to the top layer.
- Roll out the remaining pastry and lay it on top of the pie. Push in and pinch the edges to seal well — dampen if necessary.
- Using a knife, cut a small cross in the middle of the pie — this will allow the steam to escape during cooking — then decorate with leaves made from any leftover pastry. Wrap in cling-film and chill for a minimum of one hour, or up to 24 hours.
- When ready to bake, brush with a little soya milk and preheat oven to 200°C/400°F/Gas 6, and cook for 40 minutes or until golden and the pastry is crisp.
- Leave to cool in the tin for 15 minutes before serving. Any leftovers will keep for up to 2 days in an airtight container.
Per serving (285g) Calories: 566, Carbohydrates: 61.1g, Sugars: 6.5g, Salt: 0.83g, Fat: 32.9g Saturates: 13.8g, Protein: 9g
Top tip: This pie can be made well in advance and frozen. Freeze at step 10, or keep uncooked for up to 2 months. Defrost thoroughly before cooking.
Taken from December 2018 (Issue 45) Vegan Life Magazine