‘Hummus’ Vegetable Pie

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Pie is unavoidable in our house, because my husband is from Lancashire.  There is nothing like that crispy top to cause his eyes to light up!

Hummus Vegetable Pie

The idea  for this pie came from a very simple fact- chickpeas are small and round, and so fall out of slices of pie. The solution to this problem was inspired by hummus .

You’ll need  a blender or food processor of some kind. I’ve used suet crust pastry here, but shortrcrust pastry works just as well.

Hummus Vegetable Pie Filling

Ingredients

A selection of vegetables- I used one carrot, one leek and five big mushrooms

1 can of chickpeas

2 cloves of garlic

1 can of chopped tomatoes, or alternatively, 1 mug of milk

Olive oil for frying

8oz self raising flour

4oz vegetable suet

Water to mix the pastry

Method

Chop the vegetables into fork-sized chunks. Heat the olive oil in a frying pan. If it sputters when you put a chunk of vegetable in, you can add the rest.  Stir them occasionally, and turn it down if it gets too hot. If the vegetables dry up, add a little water.

Next, roughly chop the garlic, and put it in your blender with the chickpeas and tomatoes or milk.   Blend the mixture until you have a smooth sauce. Don’t be tempted to taste it- the garlic is a little overpowering at this stage!

Now stir the sauce into the vegetables and turn the heat down while you make the pastry. Mix the flour and suet together, then add water a little at a time, first mixing with a knife and then with your fingers. Try to knead the pastry-  if it sticks to your hands, add more flour. If it doesn’t stick together, add more water.

Finally, roll out the pastry into a big circle with a rolling pin. Find a ceramic dish or cake tin and pour the vegetable mix in, topping with the pastry. If there is some pastry left over you can make a smiley face for the top!

Cook the pie on 200-220°C for around half an hour, or until the pastry is crispy.

 

'Hummus' Vegetable Pie
Save Recipe

Ingredients

  • A selection of vegetables- I used one carrot, one leek and five big mushrooms
  • 1 can of chickpeas
  • 2 cloves of garlic
  • 1 can of chopped tomatoes, or alternatively, 1 mug of milk
  • Olive oil for frying
  • 8oz self raising flour
  • 4oz vegetable suet
  • Water to mix the pastry

Instructions

  1. Chop the vegetables into fork-sized chunks. Heat the olive oil in a frying pan. If it sputters when you put a chunk of vegetable in, you can add the rest.  Stir them occasionally, and turn it down if it gets too hot. If the vegetables dry up, add a little water.
  2. Next, roughly chop the garlic, and put it in your blender with the chickpeas and tomatoes or milk.   Blend the mixture until you have a smooth sauce. Don't be tempted to taste it- the garlic is a little overpowering at this stage!
  3. Now stir the sauce into the vegetables and turn the heat down while you make the pastry. Mix the flour and suet together, then add water a little at a time, first mixing with a knife and then with your fingers. Try to knead the pastry-  if it sticks to your hands, add more flour. If it doesn't stick together, add more water.
  4. Finally, roll out the pastry into a big circle with a rolling pin. Find a ceramic dish or cake tin and pour the vegetable mix in, topping with the pastry. If there is some pastry left over you can make a smiley face for the top!
  5. Cook the pie on 200-220°C for around half an hour, or until the pastry is crispy.
Recipe Type: Dinner
http://busylizziecooks.com/hummus-vegetable-pie/

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