Vegetable Pie

Winter brings heartier fare, cooking longer and slower. This recipe will help your body build energy and strength to prepare for the cooler days ahead.

Ingredients
Pastry

1½ cups whole-wheat flour 

½ cup boiling water

¼ cup corn oil

¼ teaspoon sea salt

Vegetable filling

1 cup chopped onion

1½ cups broccoli florets

1½ cups cauliflower florets

1½ cups grated or diced carrot 

1 teaspoon ground ginger powder of very finely diced fresh ginger

1 teaspoon ground coriander

1 tablespoon miso

1 tablespoon arrowroot mixed with 1 cup cold water

(Optional vegetables: parsnip, turnip, pumpkin, fennel, Brussel sprouts, rutabaga, celery)

Pastry

Sift flour into a mixing bowl. Place water in a bowl and rapidly stir in oil and whisk until creamy. Add the salt to the flour and immediately pour in the oil mixture all at once and stir with a wooden spoon. Knead for several minutes. Cover and chill for 15 minutes. Preheat the oven to 190oC or 375oF. Cut a piece off the pastry to make the top and set it aside. Roll out the pastry into a circle to cover a 9” pie dish. Oil dish and line with pastry. Let stand for 2 - 3 minutes to settle into the pie dish. Blind bake for 10 minutes, remove from the oven.

(To blink bake the pie crust, line with parchment paper and fill with uncooked beans or rice, and then bake. This prevents the crust from puffing up while it bakes). Prepare to fill.

Vegetable filling

Sauté onions in 1 tablespoon olive oil.  Add a pinch of sea salt, ginger, ground coriander, cover and simmer, for 5 minutes. Add remaining vegetables and cook through for 5-10 minutes. Cream miso and mix into vegetables. Next, add dissolved arrowroot and mix thoroughly through vegetables. Cook for a further 5 minutes. Fill the pie dish with the vegetable mixture. Roll out the pastry that has been set aside and cover vegetables, crimp sides of pastry together. Brush with a little oil. Bake at 180oC or 350oF for 30 minutes or until lightly browned. 

Serve with greens and a small serve of pickle.

Photo: Thank you Klaus-Neilson — Pexels