Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

Ingredients

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
2045kj
490kcal 25%
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

Method

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.
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.
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.
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.
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.
Make free-form pies by roughly folding the pastry up around the filling so that it's still visible in the middle.
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