As it is National Pie week, we’re bringing you seven pie recipes – one for every day of the week. If you like your spice or want a veggie packed meal, give this spicy pie a try.
Ingredients:
2 sheets of puff pastry
2 potatoes
2 carrots
75g sweetcorn
1 tbsp olive oil
1 onion, peeled and diced
½ tsp turmeric
2 tsp chilli flakes
1 tsp chopped coriander
1tsp cumin
1 tsp black pepper
1 tsp ground garlic
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp tomato ketchup
1 tomato
1 handful mint leaves
1\2 red pepper
2 eggs
Luckily for you that like a bit of spice, Dorset is the home of spices – you can find locally grown chillis and a host of other fun flavours, check here to stock up. As for the rest of your ingredients, pick them up locally from farmshops and other local producers.
Method:
Start by preheating your oven to 200 degrees or gas mark 6.
Prepare your veg by peeling the potatoes and carrots and chopping into small chunks. Parboil with the peas for around 10 minutes and then drain. Stir through the sweetcorn and put to one side.
Heat a drizzle of oil in a large pan and fry the onions for around four minutes. Add the mixed vegetables along with the spices, garlic, chilli, black pepper and a pinch of salt. Stir gently and cook for around 2 minutes.
Add in the tomato puree, ketchup, tomato and peppers, cover with a tight fitting lid and cook for a further 4 minutes. Stir through the chopped herbs and remove from the heat.
Roll out the pastry into a pie dish and cover with the filling, topping with the second sheet. Seal the edges and get rid of any excess pastry, brush with egg and then bake for 25 minutes.
