Ingredients
| 700g Agria or other roasting potatoes, peeled | |
| 400g kūmara, peeled | |
| 100ml milk, nut milk or soy milk | |
| 50g butter or vegan butter | |
| 3 tablespoons nutritional yeast or 100g grated cheddar | |
| 2 tablespoons olive oil | |
| 1 onion, finely chopped | |
| 1 leek, finely sliced | |
| 2 carrots, peeled, finely chopped | |
| 2 sticks celery, finely chopped | |
| 4 cloves garlic, finely chopped | |
| 1 teaspoon smoked paprika | |
| 2 tablespoons fermented chilli bean paste | |
| 125ml red wine | |
| 1 x 410g can tomato purée | |
| ½ cup quinoa, rinsed | |
| 1 x 400g can black beans, drained but not rinsed, aquafaba reserved and chilled | |
| 1 teaspoon dried oregano | |
| 1 x quantity coconut oil pastry | |
| COCONUT OIL PASTRY | |
| 2 tablespoons linseed/flaxseed | |
| 125g solid coconut oil | |
| 200g flour | |
| 100g wholemeal flour | |
| ½ teaspoon salt | |
| 1 tablespoon aquafaba (reserved from making the pie filling), ice cold | |
| 2-3 tablespoons water, ice cold |
You can make this pie strictly vegan using the coconut pastry recipe that follows; it has a lovely subtle coconut flavour and is delightfully crisp and short. Alternatively, use any savoury shortcrust pastry you like. The pie filling, with its South American flavours, can also be used for nachos, as a taco filling or simply served over the potato & kūmara mash or rice.
COCONUT OIL PASTRY
You need to soak the seeds overnight to activate their gel-like qualities.
Instructions
| 1. | Cut the potatoes and kūmara into even pieces with the kūmara slightly larger than the potatoes and put in a saucepan. |
| 2. | Cover with salted water and bring to the boil, then reduce to a simmer. |
| 3. | Cook, with the lid offset, until tender then drain. |
| 4. | While the potatoes drain, put the milk and butter in the saucepan and heat until the butter is melted and the mixture is warm. |
| 5. | Remove from the heat, add the potatoes and kūmara and mash well then stir in the yeast or cheese. Set aside in the fridge until needed. |
| 6. | Heat the oil in a large heavy-based pan over a medium heat. |
| 7. | Add the onion, leek, carrots, celery and garlic with a good sprinkle of salt and cook, stirring regularly, for 25 minutes. |
| 8. | Add the paprika and chilli paste and cook for a minute or two then turn up the heat and stir in the wine and let it bubble for about 4 minutes. |
| 9. | Add the tomato purée, then rinse out the can with 125ml water and add this along with the quinoa, beans and oregano. |
| 10. | Bring to the boil, reduce to a simmer and cook, stirring occasionally, for 15 minutes. |
| 11. | Remove from the heat, cover and allow to cool before tasting and seasoning if needed. Set aside in the fridge until needed. |
| 12. | Heat the oven to 180°C. |
| 13. | Spray or brush eight small pie dishes (7½ cm diameter) or one large dish (25 cm diameter) with oil. |
| 14. | Roll out the pastry on a well-floured surface to about 3mm thick and line the pie dishes. |
| 15. | Prick the bottoms with a fork then fill with the bean mix and top with potato and kūmara mash. |
| 16. | Bake for 45 minutes. |
| 17. | COCONUT OIL PASTRY |
| 18. | Put the linseed/flaxseed in a small bowl with 100ml water and leave in the fridge overnight to swell. |
| 19. | Before you start, measure out the coconut oil into a dish and put in the fridge for at least 10 minutes so it is firm and cold, then roughly chop. |
| 20. | Put the flours and salt in a food processor, add the cold coconut oil and process to a fine crumb. |
| 21. | Add the cold, soaked linseed/flaxseed and the aquafaba and 2 tablespoons of iced water and process in bursts until the mixture just comes together, adding another tablespoon of water if necessary. Don’t over process the pastry; it shouldn’t form a ball in the processor, it should just hold together if you press a bit in your hand. |
| 22. | Tip the mixture onto a large piece of plastic wrap and gently knead together. |
| 23. | Flatten, wrap in the plastic wrap and refrigerate for 30 minutes before rolling out. |
Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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