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Vegan Holiday Pie with Hot Water Pastry | occasionallyeggs.com
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Vegan Holiday Pie with Hot Water Pastry

This vegan holiday pie with lentils, vegetables, and a vegan hot water pastry makes a gorgeous centrepiece for a vegetarian or vegan table. 
Cuisine North American
Prep Time 20 minutes
Cook Time 30 minutes
Bake Time 1 hour 10 minutes
Total Time 2 hours
Calories 432kcal
Author Alexandra | Occasionally Eggs

Ingredients

Filling

  • 1 tablespoon oil grapeseed, sunflower, coconut
  • 200 grams / 3 cups* mushrooms chopped
  • 1 medium yellow onion chopped
  • 300 grams / 2 cups carrots cut into 1cm slices
  • 3 cloves garlic minced
  • 2 teaspoons sea salt to taste
  • 1 teaspoon sweet paprika
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon apple cider vinegar
  • 60 ml / 1/4 cup chopped canned tomatoes
  • 375 ml / 1 1/2 cups water or vegetable stock
  • 2 tablespoons red wine optional
  • 150 grams / 1 cup brown lentils**
  • 1 teaspoon dijon mustard
  • 1 tablespoon arrowroot powder
  • 60 ml / 1/4 cup water
  • 300 g / 2 cups frozen peas

Vegan Hot Water Pastry

  • 230 grams / 2 cups spelt flour***
  • ½ teaspoon sea salt
  • 80 ml / 1/3 cup water
  • 50 grams / 1/4 cup coconut oil
  • 60 ml / 1/4 cup olive oil

Instructions

Filling

  • In a large pot, heat the oil over medium. Add the mushrooms and sear for about 4 minutes, or until golden and significantly reduced in size. Stir in the onion and cook for another 2 minutes, or until translucent. Add the carrots, and cook for another 4 minutes, stirring occasionally. Add the garlic, cook for an additional minute, then add the spices and stir for about 30 seconds. Pour the apple cider vinegar into the pot and stir, then the tomatoes, water, and red wine (if using).
  • Increase the heat to high and bring to a boil. Add the lentils and reduce the heat to medium low, then simmer for 20-25 minutes. Stir in the mustard and taste for seasoning, adjusting if needed. Use a fork to whisk the arrowroot powder into the 1/4 cup water then pour into the pot and stir. It should thicken immediately. Add the peas and remove from the heat. Set this aside while you make the pastry.

Vegan Hot Water Pastry

  • Grease a 20 cm / 8 inch springform pan with coconut oil and preheat the oven to 190C / 375F. Keep the filling on hand, and clear your countertop.
  • Place the flour and salt into a large heat safe bowl. In a small saucepan, heat the water, coconut oil, and olive oil to a low boil over medium heat. Pour the water mixture into the bowl and stir briskly with a wooden spoon until it starts to combine. Use your hands - it will be hot, but shouldn't burn - to mix and knead the dough for about a minute or until it forms a smooth ball.
  • Separate the pastry into two pieces, two-thirds and one-third. Lightly flour a countertop and place two-thirds of the pastry onto it. You can also roll the pastry between two sheets of parchment paper. Roll it out to about 1 cm thick, resisting the urge to go thinner, turning occasionally, and working quickly. Place the rolled out pastry into the prepared springform and gently lift the sides and press the base and seams until settled. If it rips simply patch it with some extra pastry from the top. Make sure there are no empty spaces between the pan and the pastry.
  • Place the filling into the pastry and press down gently with a spoon, again working quickly (your pastry for the topping is waiting). Flour the countertop again and roll out the remaining one-third of the pastry to 1 cm thick. Place this onto the pie and use your thumbs and fingertips to press the base and the top pastry together, then use a fork to seal it. There should be a lip of pastry slightly higher than where the filling ends. Trim any excess pastry with a knife.
  • Use a wooden spoon to make at least one vent in the top of the pie. Bake for 60 minutes at 190C / 375F, then increase the heat to 220C / 430F for an additional 10 minutes to brown the pastry. Carefully remove from the oven and cool on a rack for 15-20 minutes before removing the sides of the pan, and serve hot. Don't drop it.

Notes

• My pie cracked a bit when I took it off the springform base and it was quite cool when I photographed it, so I recommend serving it on the base instead of trying to lift/slide it off.
• You don't have to use the wine. I've made it both with and without and using it adds a bit of depth, but if you don't keep it in the house, don't buy a bottle just for this recipe.
• I suggest making the filling either the night before or the morning of that you're planning to serve the pie. It's a lot easier to work with when it's not piping hot and it'll reduce cooking stress. It also freezes really well.
• Usually you'd knead a bit longer with a hot water pastry but we're using spelt and don't want to over mix.
• Don't use too much flour on your countertop - first, you don't need it as this isn't a sticky dough, and second, if you add too much additional flour the pastry could crack.
• Leftovers keep very well indeed, for about three days in the fridge. To reheat and crisp it up again, just pop it in the oven at 200C for about 10 minutes, or have it cold.
• The mushrooms need to have the water cooked out of them. Add a pinch of salt if you see too much water forming and turn the heat up if necessary to keep them from turning rubbery.
* Measure the mushrooms in cups after chopping, not before.
** Try to soak the lentils beforehand, 24 hours if you can. If not, rinse them well before adding.
*** I generally use primarily light spelt flour, and haven't tried with all whole spelt. I've gone up to 50/50 and it worked.

Nutrition

Serving: 1g | Calories: 432kcal | Carbohydrates: 52g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Sodium: 860mg | Fiber: 12g | Sugar: 12g