A savoury vegan pie filled with sweet potato, chickpeas, and spinach, mixed with plenty of Indian spices for a nice curry flavour. Best in autumn or during the transition times between seasons.
Course Main Course
Cuisine Vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6people
Ingredients
Sweet Potato Filling
1tablespooncoconut oil
250grams/ 2 cups button mushroomssliced
60grams/ 1 medium yellow onionsliced
3clovesgarlicminced
5cmpiece gingerminced
1teaspooncumin
1teaspoonturmeric
1teaspoonsea saltto taste
1teaspoonpepper
½teaspooncayenne pepperto taste
½teaspooncoriander
¼teaspooncinnamon
1tablespoonapple cider vinegar
150grams/ 1 cup cooked chickpeas
400grams/ 1 medium sweet potatosliced into rounds
70grams/ 3 cups baby spinach or other greens
Coconut Oil Spelt Pastry
250grams/ 2 cups spelt flour*
½teaspoonsea salt
50grams/ 1/4 cup solid coconut oil
8-10tablespoonscold water
Instructions
Heat a large pan over medium-high heat with the coconut oil. Add the mushrooms and onions, and cook for about 5 minutes, stirring occasionally. Add the garlic and ginger, and cook for another minute, followed by the spices. Cook for another 30 seconds, until fragrant. Stir the apple cider vinegar into the pan and turn off the heat. Set aside.
Place the chickpeas and sliced sweet potato into a large bowl* and mix with the mushroom spice mixture until the sweet potatoes are coated in spices. Set this aside while you make the pastry.
Preheat the oven to 190C / 375F and grease an 8x6 / 20x15 rectangular pan with coconut oil.
Pastry
Place the flour, salt, and coconut oil into the base of a food processor fitted with the blade attachment. Pulse until it looks like wet sand and the coconut oil is broken up into small pieces. Add the water a tablespoon at a time, pulsing between additions, until the pastry holds when pressed between your fingers.
Form a ball with the pastry and split into two pieces, 1/3 and 2/3. Flour a large surface space and roll out the larger piece to a half-centimetre thickness. Place into the prepared pan, gently pressing to make sure there are no gaps. Layer the filling into the pastry, starting with the sweet potato mixture followed by spinach, until all of the filling has been used. Roll out the remaining pastry and top the pie, using a fork to seal the edges and cutting off any excess with a sharp knife.
Cut a vent in the top of the pie if you'd like, then bake in the centre rack of the oven for 40-45 minutes, or until the pastry is golden and the pie pulls away from the edges of the pan slightly. Cool for 10 minutes before cutting and serving hot.
Notes
* If you have an extra large pan, the chickpeas and sweet potatoes can be mixed right in it instead of using a bowl (and dirtying an extra dish). • If you're not vegan, you can top the pie with an egg wash before baking for a more golden crust.