Week 6 of the Great British Bake Off – Pastry Week!
My housemates requested I make a savoury pie (they are my official taste testers) so I thought I’d interrupt the excess of sweet stuff and try my hand at a savoury dish. Joe ate about a 1/3 during dinner and another 1/3 the next day for his lunch – praise indeed.
You could totally throw whatever veg you have into this and alter the spices to your tastes.
700g Plain Flour
250g Vegetable Shortening
200g Vegan Butter
1/2 Cup Water
1 tsp Salt
700g White Potato
1 Yellow Bell Pepper
3 Cloves Garlic
1 (big) Red Onion
200g Frozen Peas
3 tsps Curry Powder
1 1/2 tsps Turmeric
2 tsps Mild Chilli Powder
3 tsps Cumin
- Put the flour, butter, shortening and salt into a bowl, rub the ingredients together until it forms a breadcrumb like consistency.
- Add the water and combine using your hands until it comes together as a dough.
- Leave it to rest in the fridge while you make your filling (at least 30 minutes.)
- For the filling, dice up the potato and carrot into small cubes and boil for 5 minutes until they’re soft.
- In a large pan, fry the onion and pepper until the onions become soft, then add the mushroom and garlic.
- Add the peas in at the last minute, then the spices.
- Add the potato and carrot, and combine so everything is coated in the spices, season to taste.
- Leave the filling to the side while you prep the pastry – roll out the dough until it is the thickness of a £1 coin (SUPER IMPORTANT ITS NOT TOO THICK, OR IT WON’T COOK!).
- Reserve about a 1/3 of the dough for the lid and extra decorations for the pie, ensure the lid is also only the thickness of a £1 coin.
- Grease a 22cm tin (I just used a cake tin lol) and roll the pastry over it. Use your fingers to mould the dough into the tin, ensuring the sides and bottom are of equal thickness.
- Line the bottom with baking paper, add baking beans (or dried rice/beans) and blind bake at 180C for 25 minutes.
- Once cooked, remove the baking beans AND baking paper and add the filling. Top the pie with your lid and brush soya milk over the pie. Make two cuts in the lid in the centre.
- Bake for 40-45 minutes but keep an eye on it to ensure the edges don’t catch.