Roast Vegetable Houmous and Cashew Pie

Serves 4-6

Allow about 1 ½ hours for preparation and cooking time

This is a variation on a Bake Off Recipe which has been altered to embrace a vegan pastry, both kinds are featured, and also the addition of houmous.

For the filling

     2 small to medium aubergines

    2 courgettes

    2 red peppers

    1 red onion

    1 small sweet potato, about 200g (7oz)

    4tbsp olive oil

    6 large garlic cloves

    Leaves from a small bunch of fresh oregano, thinly sliced

    100g (3½oz) unsalted cashews

    50g (1¾oz) soft sun-dried tomatoes, drained and roughly chopped

    200g  Houmous

    Zest of one lemon

    Salt, black pepper and chilli flakes, all to taste

Vegan Tart crust (as shown in circular dish, above)

1 cup / 100 g / 3.5 oz rolled oats (or 3/4 cup / 200 ml oat flour), choose certified gluten free if you are intolerant

1/3 cup / 50 g rice flour

1/2 cup/ 50 g almond flour

2 tbsp potato starch

1 tbs linseeds (or mixed seeds)

1/2 tsp salt

80 g / 5 tbsp cold butter or coconut oil, cut into dices

4 tbsp ice-cold water

Quick alternative using conventional Wheat based Puff Pastry (as shown in top images)

    2 x 375g pack ready-made puff pastry, thawed if frozen (I found that as the size of pastry packs have shrunk!!  You

     need two rectangles to roll out, one for the top and one for the bottom.
     Flour, for dusting
     1 egg, beaten, to glaze

AND THIS IS WHAT YOU DO.....

1. To make the filling, heat the oven to 220°C/fan 200°C/gas 7.
   
   
2. Trim or peel the vegetables, then cut into 2cm (¾in) chunks and place in a roasting tin. Spoon the olive oil over and toss to coat.
   
   
3. Roast in the heated oven for 15-20 minutes. Toss the vegetables using a fish slice, then roast for another 15-20 minutes.
   
   
4. Remove the tin from the oven and add the garlic and oregano. Season to taste with salt, pepper and chilli flakes and toss together, then return to the oven for 15-20 minutes until the vegetables are tender and lightly coloured but not falling apart.
   
   
5. Spread the cashews in a baking dish or tin and toast in the oven for 5-7 minutes until golden. Remove and set aside.
   
   
6. Remove the vegetables from the oven (you can turn it off for now) and stir in the toasted cashews and sun-dried tomatoes. Taste and season, then leave to cool.
   
   
7. If Using Ready Made Puff Pastry.  When ready to assemble, roll out the pastry on a lightly floured worktop to make a 45cm x 30cm (18in x 12in) rectangle. With a pizza cutter or sharp knife, cut the pastry into 2 rectangles, one 25cm x 30cm (10in x 12in) to form the lid of the pie, the other 20cm x 30cm (8in x 12in) to form the base. Depending on pastry sizes, you may need to simply roll out two separate rectangles.
   
   
8. Roll up the base loosely around the rolling pin and unroll it on to a lined baking sheet. Brush beaten egg over a 1.5cm (¾in) border all round the edges of the rectangle.
   
   
9. If Using Vegan Home Made Pastry.  Add rolled oats, almond flour, rice flour, linseeds and sea salt to a food processor and pulse until the oats have been mixed into flour. 
   
   
10. Add the diced butter or coconut oil and pulse a few times until you get really small pieces of butter evenly distributed in the flour. (These steps can also be made by hand.) Add the water, pulse until everything comes together. Try to form a ball with your hands. If it feels crumbly, add 2-4 tbsp extra water. Gather the dough into a ball, wrap in clingfilm and chill for about 30 minutes.
    
    
11. When done, place the dough between two baking papers.  With a pizza cutter or sharp knife, cut the pastry into 2 rectangles, one 25cm x 30cm (10in x 12in) to form the lid of the pie, the other 20cm x 30cm (8in x 12in) to form the base.    In order to do this, I placed a flat baking tray on top of the dough, carefully turned it over and then turned my pastry tin upside down and placed in centre of the dough and then turned it all over again and used the greaseproof paper to coax the pastry gently into the edges.  Trim off any excess dough then use a fork to prick it a few times.   This pastry tends to be very crumbly, but it tastes amazing!
    
    
12. Blind-bake the base for 10 minutes to prevent the crust from getting soggy.
    
    
13. To assemble.  Mix the houmous and lemon zest into the vegetable mixture.  Then spoon the vegetable filling on to the central part of the pastry (leave the egg-glazed border exposed), mounding it up neatly in the middle – use your hands to gently press the vegetables into a slightly domed shape. 
    
    
14. Roll up the pastry lid around the rolling pin and gently unroll and drape it over the top of the filling to cover. Use your fingers to press and seal the edges of the lid to the egg-glazed border around all 4 sides.
    
    
15. Roll or curl the edge of the border inwards to make a neat band, then mark the border with the back of a fork, pressing down neatly. Chill for 20 minutes.
    
    
16. Heat the oven to 220°C/fan 200°C/gas 7. Brush the pastry lid with beaten egg to glaze, then cut 5 slits across the top on a slight diagonal. Bake the pie in the oven for about 25 - 35 minutes until the pastry is a rich golden brown and crisp.    Keep checking from 25 mins as you do not want to over cook the pastry.
    
    
17. This pie can now be served with a simple green salad.