Spiced root and mango chutney pie

Hi all! Long time no see! Sorry ☹

I’m hoping to redeem myself with this banging recipe for a truly exquisite pie. The pie started life with inspiration from ‘pav’; the Indian street-food snack starring spiced root veg piled up in a buttered roll. However, things really started to get exciting when the mango-chutney-sautéed kale came along. Not only are the orange and green layers delightful to look at, but the sweet, tangy, slightly chewy kale works just perfectly with the substantial and spicy sweet potato and carrot. I would recommend making this alongside mash and gravy for a game-changing Sunday dinner.

Ready in 1.5hrs

Serves 4

INGREDIENTS

For the pastry:

  • 225g plain flour
  • 100g vegan spread

For the filling:

  • 2 smallish sweet potatoes
  • 3 carrots
  • 1-2cm fresh ginger
  • 80g kale
  • 2 tbsps. garam masala
  • 1 tbsp. cumin
  • 1 large heaped tbsp. mango chutney

METHOD

  • Preheat the oven to gas mark 6, and get to prepping your veg: scrub the carrot and potato and cut into 1.5cm cubes. Throw into a roasting tray, drizzle with oil, and scatter over your spices. Mix well and roast for 30 minutes, removing to cool once its done.
  • In the mean time, you can work on pastry: tip the flour into a bowl and add a pinch of salt. Chop your butter into the flour, and then rub gently with your finger tips to get a breadcrumb consistency. Stir in just enough cold water to bring the mixture together into a ball- it will only be a couple of tablespoons. Bring together and wrap in clingfilm (or a sustainable alternative), and chill in the fridge for 25 minutes.
  • Now you can work on the kale. Place a large saucepan on a medium heat Finely chop the ginger, and fry in a generous splash of oil for 30 seconds or so. Rinse the kale (it’s handy if it’s still a bit damp), and add to the pan. Stir well to make sure that it gets kissed by the oil, and sautee for about two minutes until it stops looking raw. Now stir in the mango chutney and get the kale really nicely coated. Remove from the heat.
  • Once all of your veggies are roasted (and have hopefully had a few minutes to cool), and the pastry has had its chilling time, you can assemble. Grease a xxx tine with a little vegan spread, and roll out your pastry on a floured service. Drape over the pan, cutting off the excess to make a lid.
  • Scatter about two thirds of your carrot and potato mix into the dish, followed by a layer of kale and then the rest of your root veggies.
  • Construct a lid- I did a cute woven one, but you can just drape some pastry over and make a little hole in the top if you prefer.
  • Bake in the oven for 30 minutes until the pastry starts colouring and looks completely cooked through.
  • Cut into four and serve with all the trimmings.
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