Ep 1 - Vegetable pies
Vegetable pies
Makes 4
Pastry
2 1/2 cups wholemeal flour
2 tsp turmeric
Pinch salt
3/4 cup coconut oil
2 tsp cider vinegar
3/4 cup cold water
Place the flour, turmeric and salt in a bowl.
Add coconut oil and mix until mixture resembles breadcrumbs.
Mix cider vinegar and water together and add to the flour mixture
to form a dough.
Spray 4 x 10 cm pie dishes or 4 large muffin pans with a little
oil.
Sprinkle flour over a large board and roll out dough to 1/4 cm
thickness.
Cut to fit the pie dishes or muffin pans and then line them. Cut
tops to fit.
Vegetable filling
4 Tbsp cooked chickpeas
4 Tbsp cooked black beans
2 cups loosely packed baby spinach leaves
50g ricotta
1 cup diced, dry roasted pumpkin
1 clove garlic, crushed
1/2cup cooked or canned green lentils, drained and mashed
1/2 cup lite coconut milk
Pepper to taste
1/2 tsp curry powder
2 tsp grated Parmesan
Mix filling ingredients together in a bowl.
Preheat oven to 180 C
Spoon filling into the pastry until level with the top.
Moisten the edge of the pastry with a little water.
Place pastry top on top of the mixture.
Press down to join the edges.
Bake in preheated oven for 25 minutes, or until the pastry is
golden.
Average per 344g
serve Food
Truck
Energy
3073kJs
Protein
15g
Total
fat
48g
Saturated
fat
9g
Carbohydrate
60g
Sodium
345mg
