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Spiced root veg pies recipe

Spiced root veg pies recipe

13 ratings

This wonderful winter pie is packed with warming flavours of cayenne and cumin. A spice-infused pastry houses tons of root veg tumbled in garlic, chilli, cumin and coriander. Always sift the flour – not only does it remove lumps, it helps to incorporate air for lighter pastry. See method

  • Serves 6
  • 1 hr 10 mins to prepare and 25 mins to cook
  • 490 calories / serving


For the pastry

  • 225g (7½oz) plain flour, plus extra for rolling out
  • 1tsp cumin seeds
  • ¼tsp ground turmeric
  • pinch cayenne pepper
  • 150g (5oz) unsalted butter, chilled and diced
  • 2tbsp cold water
  • milk, for brushing

For the filling

  • 150g (5oz) sweet potato
  • 150g (5oz) parsnip
  • 150g (5oz) swede 
  • 150g (5oz) carrots
  • 150g (5oz) butternut squash
  • 2 red onions, cut into wedges
  • 2 cloves garlic
  • 1 large red chilli, deseeded and chopped
  • ½tsp ground coriander
  • 2tbsp olive oil
  • 125g (4oz) baby leaf spinach
  • 2tbsp chopped fresh coriander
  • 125g (4oz) crumbly goat's cheese or feta
  • 1tbsp milk
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    16g 80%
  • Sugars

    10g 11%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 48.1g Protein 9.7g Fibre 6.9g


  1. First, make the pastry. Lightly toast the cumin seeds in a dry pan, then grind in a pestle and mortar. Put half in the bowl of a food processor along with the flour, turmeric, cayenne, and seasoning.
  2. Add the cold, diced butter and pulse until the mixture resembles breadcrumbs. Add the water, and pulse until the dough just starts to come together. Tip out, form the dough into a ball and then flatten into a disc. Cover with clingfilm and chill for 1 hour.
  3. Preheat the oven to Gas Mark 7, 220˚C, fan 200˚C. Spread out the peeled and chopped root veg and red onion on a roasting tray, and scatter with the crushed garlic, chopped chilli , the remaining ground cumin seeds and ground coriander. Season well and drizzle over the olive oil. Roast on the middle shelf for about 20 minutes, until the veg is tender and turning golden on the edges.
  4. Remove from the oven, scatter over the spinach and allow it to wilt in the heat of the tray. Allow to cool, then stir through the coriander.
  5. Divide the chilled pastry into 6 even pieces and, on a floured work surface, roll each out into discs roughly 16cm across. Top each with a mound of the roasted veg, adding crumbled goat's cheese or feta to each.
  6. Make free-form pies by roughly folding the pastry up around the filling so that it's still visible in the middle.
  7. Brush the pastry with milk and place the pies on baking trays. Cook for 20-25 minutes, until the pastry is golden and the filling is hot. 

 See more Vegetarian recipes

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