Ingredients
Equipment
Method
For the potatoes
- Scrub the potatoes and cut in half or quarter depending how big they are. Pop them in a pan of boiling water and cook for 15 minutes or until just cooked - don't let them go mushy.
- Drain and leave to cool.
- Cut into 2.5 cm thick slices. You can at this point roast the potato slices if you wish (I don't but it adds a little extra flavour)
For the roasted carrot layer
- Pre-heat the oven to 180ºC.
- Peel the carrots if the skin is marked (old carrots tend to go a little wrinkled - but then don't we all ;) ). Cut lengthways into 2 cm thick slices. A standard width carrot usually cuts into 4 strips.
- Lay the carrots on a non-stick baking tray. Sprinkle the chopped rosemary over the top along with a pinch of salt. You can add a few squirts of olive oil now or sprinkle some water over the top.
- Roast in the oven for 20 minutes or until the carrots start to caramelise around the edges. Remove from the oven and leave to cool.
Leeks and greens layer
- Heat a couple of tablespoons of water in the base of a large non-stick frying pan. Add the leeks with a pinch of salt and sauté for a couple of minutes until they start to soften. Add the shredded greens and continue to sauté for another 5 minutes until the greens are soft and any water has mostly evaporated (you don't want it soggy).
- Add the garlic granules, nutritional yeast and season with salt and pepper. Stir well to combine then turn off the heat. Leave to cool.
Chickpea layer
- Heat a couple of tablespoons of water in the base of a small non-stick pan. Add the chopped red onion with a pinch of salt and sauté on a medium heat for 5 minutes stirring from time to time - add more water to stop it sticking.
- Add the grated garlic and tamari and cook for another couple of minutes.
- Stir in the thyme turn up the heat.
- Pour in the wine (or stock) and let it bubble for a few minutes to evaporate the alcohol. Then turn off the heat and leave to cool for a couple of minutes.
- Pop the chickpeas into the bowl of a food processor or small blender pot and spoon in the red onion mix. Pulse a few times until the chickpeas are broken down and the mix brought together - make sure you have some texture. Season with salt and pepper to taste.
For the pastry
- Put the ground oats, ground nuts (or seeds), ground flaxseed and dried thyme in a large bowl. Season with salt and pepper. Mix together with a whisk.
- Add 80% of the water and bring together into a soft dough first with a spoon, then your hands. The mix will probably be too dry, so cautiously add more water until you get a soft dough. Leave to stand for 10 minutes.
Make the pie (at last!)
- Pre-heat the oven to 180ºC. Cut the pastry into thirds, equal sizes.
- Place one sheet of non-stick baking paper on the worktop with one third of the pastry in the middle. Place the other sheet of baking paper over the pastry and press down with the ball of your hand to flatten it slightly.
- Roll the pastry out into a round the same size as the base of the cake tin. Remove the top sheet of paper. Place the cake tin upside down on the pastry and cut around it. Remove the excess pastry leaving the cake tin in situ. Carefully pop your hand underneath the sheet of paper so you're holding the pastry. Place your other hand on the bottom of the tin and gently turn the sheet and tin the other way so the pastry falls into the base (you may need to help it a little).
- The pastry will be a little bit bigger than the base of the tin. Gently push the pastry into the corners and up the side slightly. If the pastry breaks, just pinch it back together - it's very adaptable.
- Place the second ball of pastry on the baking paper, cover it and roll out a long strip the same width as the side of the cake tin. Peel the strip off the paper and push into the side of the cake tin. Press the bottom edge into the pastry base so they're stuck together. You probably won't cover the whole tin, so gather up the leftover pastry from this ball and the first and roll out again to fit the remaining gap in the tin. Pinch the connecting sides together to make it complete.
- Now it's time to fill the pie.
- Place the slices of cooked potato in the base of tin, covering the pastry. Season with salt and pepper.
- Spoon half the leek and greens mix over the potato and season.
- Arrange the slices of roasted carrot over the greens mix.
- Next add the chickpea mix and spread it out to cover the carrots. Season with salt and pepper.
- Finish the layers with the remaining leek and greens mix. You should be right at the top of the tin by now. Press the mix down if it's spilling over the top.
- Grab the final third of the pastry and roll out between the sheets of the paper to a round to fit the top of the pie. Cut out a round using the tin as a template.
- Carefully peel the pastry of the non-stick baking paper on to the top of the pie. Press the edges of the pastry together to make a seal.
- Cut a couple of slits in the top to let the steam out. You can add a couple of sprigs of rosemary in the slit for the extra flavour.
- Bake in the middle of the oven for 30 -40 minutes until the pastry is lightly browned and the filling is hot.
- Remove from the oven and leave in the tin for 10 minutes before removing the outside of the tin by loosening the spring. Leave it on the base of the tin to serve.
- Carefully cut into slices - a sharp knife helps to keep the layers clean - and serve with additional veg or salad of choice.