This pie is simply scrumptious !!! I am so proud of this creation of mine. It’s definitely child-friendly, my 7 year old daughter loved it, and had seconds. I have to say, it’s one of the best vegan pies out there, and you’ll be going back for more. Full of flavour, aroma, texture, colour, and a visual feast – honestly, this is an impressive piece of work that you will repeat again and again. It’s appetizing, and if you wish to impress guests without involving too much work, then make these for them – they will love you forever !!! Enjoy !
8 artichoke hearts chopped, (I used the cooked ones you find in jars)
1 large onion, finely chopped
2 to 3 cloves garlic, finely chopped
3 cups of frozen spinach squares thawed
½ cup chopped olives (I used a mixture of black roasted, and green chilli ones)
1 tsp coriander seeds
½ lemon squeezed (use the juice)
a handful of chopped coriander/cilantro
2 Tbsp tomato paste/puree
1 tsp curry powder (optional)
1 cup frozen peas (I used petit pois, as they are sweet and tender)
2 Tbsp capers (the ones in a jar)
1 tsp maple syrup
½ (125 mL) cup water
500g shortcrust pastry (I used Jus-Rol)
- Fry the onions and garlic, then add the tomato paste and frozen peas, and allow them to thaw for a few seconds as you mix.
- Now add the remaining ingredients except for the lemon juice, coriander/cilantro and water, and continue to mix on a medium heat for a few moments.
- Next, add the liquids a little at a time, whilst allowing your mix to simmering gently – do this 3 or 4 times, with intervals in between. You’ll then need to let your dish simmer for over 20 minutes to reduce, leaving a thickish consistency.
- Then allow the mixture to cool off – taste it for salt, remember it’s not a pudding !
- Meanwhile, pre-heat your oven to 375ºF (190ºC).
- Now roll your pastry – then line your pie dish or dishes with the pastry (I used 4 small stoneware pie dishes or you can use one pie dish if you prefer), remembering to leave enough to cover your filling. Then spoon your filling into the dish/dishes, cover with your pastry top, brush with a little vegan milk, and place in the oven covered with foil for 20 minutes. Then uncover, and continue to bake until golden.
- Serve with either a salad, or roast/mashed potatoes if you really want to up the carbs and salad too ! Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010