Cream of Pimento Pumpkin & Mushroom Pie (with a Wheat & Quinoa Crust)

Middle Eastern Tahini Salad Beaming Sunshine Energy Salad

Cream of Pimento Pumpkin & Mushroom Pie (with a Wheat & Quinoa Crust)

What a pie ! One of the best I have ever tasted. Its unique flavours lend themselves for a great treat to share with friends (non-vegans will love this). It is so packed with flavours, great texture, and a wonderful aroma. My fussy young daughter went for seconds and that’s quite something !

Serves 8 generous portions (depending on appetite).

INGREDIENTS

3 to 4 Tbsp olive oil for frying

2 to 3 cloves garlic, sliced into thin slithers

4 cups pumpkin, cut into inch squares

3 cups mushrooms, cut into slices

3 medium sized potatoes, pre-boiled, then cut into ½ inch slices (and set aside)

1 cup petit pois, or sweetcorn

3 tsp tomato paste

½ tsp onion powder

½ tsp of crushed cardamom seeds or powder

Himalayan Salt to taste

1½ tsp veg stock granules

1 red bell pepper, roughly chopped

1 cup cashew nuts

1½ cups water

PASTRY

¾ kg plain unbleached flour

½ cup quinoa flour

170 ml melted coconut oil

approx ½ cup (125 ml) water – more or less, depending on how your food mixer processes the dough, see method below).

METHOD FOR FILLING

Having peeled, and then pre-boiled your potatoes, set them aside covered.
Now heat up your oil slightly in a large saucepan, and gently fry your garlic. Stir it around, so that it does not burn, then add all the pumpkin and mushrooms. Continue stirring, and stir in the tomato paste, cardamom, and onion powder. Lower the heat, add the petit pois (or sweetcorn, if you prefer) and cover, and cook long enough for the pumpkin to soften.
Meanwhile process the cashew nuts, water, veg stock granules and red bell pepper. In your food processor until smooth.
Pour your processed pimento cream into the pumpkin and mushroom mix, and stir, keeping your heat low. Cover, and allow to simmer for around 10-15 minutes – keep a watch out for it though, as the processed nuts tend to make it thicken rather fast.
Finally add salt, stir and taste – this is not a dessert, so it will need salt. Then turn off the heat, and leave to cool uncovered for at least 15 minutes.

METHOD FOR THE DOUGH

Place the flours in your food processor, and process for 20 seconds.
Now add the oil a little at a time whilst the dough is spinning, and then start adding water slowly until it forms a ball – at that point, it is ready. It’s then best to let it rest for a few minutes in the fridge.
Meanwhile, preheat your oven to 400ºF (200ºC).
Remove from fridge, and place your dough on a clean and flour-dusted surface.
Cut it in 2, one piece slightly larger than the other, as the top piece won’t need as much as the bottom, which has to allow for the sides.
Next roll it to the size of your pre-greased oven dish (mine was a shallow pan – 13” x 10”x 1”).
Once your base has been rolled, and fitted into your dish, you may wish to slightly bake it in the oven first for 10 minutes, then remove and allow to cool for 5 minutes – however, time was not on my side, so I poured the filling in gently, and with a large spoon I evened it out.
Next, place your pre-cooked potato pieces on top, then cover with the remaining pastry, having rolled it to size. Be sure to leave a few fork marks on the edges, so that it adheres to the side of the pan, and does not move away from the edges and corners. Now pierce it, so the filling can breathe.
Place in your hot oven, covered with foil for the first 20 minutes, then uncover until golden on top.
Remove from oven, leave to cool for 20 minutes, then cut to size and serve. Enjoy !