THIS MONTH’S WINNING DISH
Get ahead
Make the pie fillings up to 24 hours ahead; assemble the pie up to 2 hours before baking. Leftovers can be reheated in the oven, covered with foil.
Meet Abby
Abby from Borthyn, North Wales, entered our competition for a favourite original pie recipe. Her puff pastry pie has an unusual ‘sauce’ made from steamed cashews and cauliflower, which is deliciously creamy and savoury.
‘I love to show everyone how vegan cooking can be delicious. This comforting home-made pie has a flaky crust, creamy filling and everything is plant based.’
Popeye pie
◆ 350g cauliflower
◆ 100g cashew kernels
◆ 1 x375g sheet ready-rolled puff pastry*
◆ 200ml vegetable stock (made with ½ stock cube)
◆ 1 tbsp nutritional yeast flakes
◆ pinch ground nutmeg
◆ 1½ tbsp olive oil, plus extra to grease
◆ 1 onion, finely chopped
◆ 2 garlic cloves, crushed
◆ 1 x170g pack This Isn’t Chicken Pieces (or similar)
◆ 1 x260g bag young leaf spinach
◆ cooked carrots and peas, to serve (optional)
1 Cut the cauliflower into florets and place in a steamer basket with the cashew nuts. Steam for 10 minutes or until tender. Remove the puff pastry from the fridge to soften slightly.
2 Once cooked, tip the soft cauliflower and cashews into a blender or processor. Add the stock, nutritional yeast, nutmeg and a good grinding of pepper and blitz to a purée. Set aside to cool.
3 Heat the oil in a large pan, add the onion and garlic and cook on a medium heat for about 6 minutes until softened. Mix in the ‘chicken’ pieces, then stir in the spinach in handfuls, cover the pan and cook for 3-4 minutes until wilted. Season to taste then let the filling cool.
4 Preheat the oven to 200°C, fan 180°C, gas 6, with a baking tray in the oven to get hot. Lightly grease a pie dish, abo
