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.
Stir the apple cider vinegar into the pan and turn off the heat. Set aside.
1 tablespoon apple cider vinegar
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 190°C (375°F) and grease an 20 x 15 cm (8 x 6 inches) rectangular pan with coconut oil.
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.
250 grams spelt flour*, 1/2 teaspoon sea salt, 50 grams solid coconut oil, 8-10 tablespoons cold water
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.
70 grams baby spinach or other greens
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.