Hello gorgeous readers,
So this week I bring you something warming, hearty and unctuous. It’s packed to the brim with a rainbow of veggies which is a perfect break from all the meat we’ve been having this year! It also contains my secret pastry recipe for the prefect crispy pastry. It may seem a lot of steps, but it’s super easy and I wanted to be sure that you’d get it right first time. Now I’ll not lie here, it does have to be rolled between to sheet of cling film but for me it works every time and is well worth the effort here! I don’t chill my pastry as I find it’s too hard to roll and just becomes a crumbly mess. Anyway, I’ll explain that later…until then, sit back and enjoy my festive xmas pie 😀
Vegan Christmas Pie
Serves 2 and a bit (or makes a 20cm pie, lid and base)
For the pastry:
300g gluten free plain flour (we used doves farm freee- not being sponsored here btw)
75g hard vegetable fat (trex is good here!)
A good pinch of salt and pepper
Enough cold water to make a stiff dough (about 150mls)
For the vegan filling:
150g butternut squash, peeled and sliced into 1 cm chunks- keep the peel and seeds!steamed and mashed- no butter
1 green pepper sliced,
1 orange pepper, sliced
500g jackfruit, peeled and diced into 5cm cubes
To make the pastry:
- Lightly grease your pie tin ( I use a 20cm non-stick pie tin with a removable bottom).
- Rub together the margarine and hard veg fat together with the salt, pepper and flour until you have fine crumbs.
- Gradually pour in the water and mix together with a knife until the mixture comes together. Be careful here as a little water often goes a long way! You’re looking for the mixture just to come together.
- When you have a ball of pastry, divide the mixture of roughly a ball that’s 2/rd of the overall pastry mixture leaving a third for the top.
- Next, prepare your rolling sheets. This will keep the pastry together when you flip it into the tin.
- To do this, you’ll need roughly two pieces of cling film about the size of two sheets of a4 paper each.
- Place your first sheet of cling film on the workspace and then lie your larger ball of pastry on top of that. This will be your base.
- Next, place your second sheet of cling film over the top of the pastry.
- Using a rolling pin, roll out your pastry to the desired size. Usually, I’d recommend that for this recipe to work the best you roll it to no more than ½ cm thickness.
- To roll out your pastry, I do 4 rolls length ways and then a quarter turn and repeat until I have the desired thickness.
- Remove the top sheet of cling film
- Using your bottom sheet, quickly flip this pastry mixture into the pie tin. Don’t worry if you have a few cracks the first time, you can quickly patch this up with the excess pastry you’ll have.
- Repeat steps 7-12 for your lid.
- Et voila, you have a pastry pie and lid 😀
For the filling:
Method for this coming soon but until then, I’d like you to experiment and send me your ideas via the contact page 😀