For the pastry:
600g plain flour
50g wholemeal flour
Pinch of salt
300g cold butter or vegan butter
110ml ice-cold water
For the filling:
1 sweet potato, peeled and sliced
1 small squash, peeled and sliced
Olive oil, for drizzling
Salt and black pepper
1 leek, trimmed, washed and chopped
200g kale, stalks removed, roughly chopped
400g spinach, roughly chopped
2 large, cooked beetroots, sliced
200g bread stuffing, optional (or replace with more veggies)
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Place the sweet potato and squash on trays, drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until soft.
- Heat a splash of the olive oil in a pan over a medium-high heat and cook the leek for 5-6 minutes until softened. Season with salt and pepper, then transfer to a plate and set aside. Repeat with the kale, adding to the plate with the leek. Do the same with the spinach, then transfer to a sieve and squeeze out any excess liquid.
- To make the pastry, place the flours and salt in a bowl and rub in the until completely combined. Add the cold water and mix until it forms a dough. If you feel it needs extra water, add a little at a time until it comes together. Transfer to the fridge and chill for at least one hour.
- Brush a 20cm springform tin with oil and sprinkle with flour, shaking out the excess.
- Roll out one third of your pastry on a floured surface until roughly 6mm in thickness. Using the base of your cake tin as a stencil, cut out pastry to fit the bottom of the tin. Assemble your cake tin and place the disc of pastry into the bottom.
- Roll out the remaining pastry, focusing on making it longer rather than rounder. The aim is to build the sides of your pie in one piece. The best way to achieve this is measure around the circumference of your tin with greaseproof paper, from the base to the top. Cut out the paper to match, then use the paper as a guide to cut the same shape out of the pastry, making it slightly larger so you have some pastry to overlap and create a seal.
- Brush around the edge of the disc of pastry already in the tin with cold water, then brush the edge of the length of pastry that will match up to it. Gently lift your pastry and place it around the inside of the tin. Use your fingers, gently yet firmly, to create a seal between the base and the sides. As the pastry is a little thicker than usual it should stand up without support; however, if you are worried, use a ball of parchment paper to add support.
- Use the remaining pastry to cut out a lid for the pie, cutting out a small circle in the center to allow steam to escape. Set aside.
- Turn the oven to 180˚C/160˚C fan/gas mark 4.
- Layer by layer, fill the pie with the cooked, cooled vegetables and stuffing (if using), alternating colours and textures. When the pie is full, brush the edge of the pastry with a little water and place the pastry lid on top.
- Brush with beaten egg or plant-based milk and bake for 30-40 minutes or until golden brown and hot throughout.
Per serving 906kcals, 45g fat (26.5g saturated), 110.1g carbs (7.3g sugars), 17.5g protein, 9g fibre, 0.607g sodium