Tuesday, December 13, 2016
Posted on 1:25 PM by Dalton Getty
I haven't actually done any proper baking for ages - I've been far too busy at work and with other things to do at home. Since I treated myself to the latest Great British Bake Off cookery book recently I realised I wasn't going to have a lot of chance to bake from it so decided to try one of the savoury recipes. I was intrigued by this roasted vegetable pie which used cashews as a form of protein, and decided to make it but change some of the vegetables. Instead of aubergine, courgette and red pepper, I used carrot, sweet potato and butternut squash.
The original recipe is here; I'm not going to type it all out but essentially you roast the vegetables with some garlic, oregano, salt, pepper and chilli flakes and allow them to cool.
Roll out some ready-made puff pastry and spread the veg across the pastry; at this point I added some red onion I had softened in a frying pan as well. Add the cashews and some sun-dried tomatoes.
Place another piece of pastry on top, press down the edges and crimp with a fork, and make a little air hole in the top. Brush with beaten egg and bake in the oven at 220C for about 25 minutes until golden brown.
This pie was delicious; the cashews soften a little and provide a nice texture contrast to the softer vegetables and I really like the way it looks! All this needs is some green veg or a green salad to serve for a hearty, filling vegetarian dinner.
This is something I think you could serve even as the main course for a vegetarian Christmas dinner, so I am sharing this with Charlotte's Lively Kitchen for the Food Calendar challenge.