I'm proud of my healthy, vegan version of this classic, not only because it looks and tastes great but because it still has the ability to make any kind of day feel that much better.
- 2 cups whole-wheat flour
- 1 tsp baking powder
- 4 tbsp sunflower oil
- 1/2 cup cold water
- Pinch of salt
- 1/4 cup almond milk
- 1 large potato (diced into cubes)
- 1 carrot (finely chopped)
- 1/2 onion (finely chopped)
- 6 broccoli florets (finely chopped)
- 4 tbsp cooked beans or lentils
- 2 tbsp sunflower oil
- 1/2 cup water
- 1 vegetable stock cube
- 1 tsp curry powder
- Salt and pepper to taste
To make the pastry, combine the flour, baking powder, oil and salt in a large mixing bowl. Add the water a little at a time, kneading constantly until you have a firm but supple dough. If it feels too dry and flaky, add another tablespoon or so of water. If it feels too soft and gooey, throw in a tiny bit more flour. Wrap the dough in clear plastic and refrigerate for 30 minutes.
To make the filling, sautée the finely chopped onions, carrot and broccoli in oil for 5 minutes. Then add the diced potatoes and seasoning ( vegetable stock cube, curry, salt and pepper). Add the water and cooked beans/lentils and simmer on medium heat for 10-15 minutes or until the veggies are soft but still holding their shape (you don't want the mixture to turn mushy).
Take the dough out of the fridge and split it into four equal parts. Roll each part out on a lightly floured surface, forming a flat, round shape.
Spoon enough filling into the centre of each circle and fold over, tucking the edges in to secure the pie. Use a fork to press down on the edges to create the signature meat pie pattern.
Place the pies on a baking tray covered in grease-proof paper and brush with a little almond milk.
Bake in a pre-heated oven, gas mark 5, for 20-25 minutes.