Vegan Savoury Sweet Potato Pie

As promised in our #2FiddyChallenge, here is Angie's Fab Sweet Potato Pie. We hope you

enjoy.

xx D, A & Ú

INGREDIENTS:

Filling:

1 Red Onion

1 Tin of Cannellini Beans

8 Medium Sweet Potatoes, Chopped

2 tsp Garlic Powder

1 tsp Paprika

2 tsp Mixed Herbs

1 Tbsp Cumin

1 Tbsp Soy Sauce (optional)

1 tsp Salt

1 tsp Pepper

2 Tbsp All-Purpose Flour

1 Knor Stock Cube (optional)

​ Crust:

1 Cup All-Purpose Flour

1/2 Cup Coarse Wholemeal Flour (or sub for All-Purpose)

1/4 tsp Baking Powder

2 tsp Sage (or Mixed Herbs)

1/2 Cup Soy Butter

7 Tbsp Ice Water

1/2 tsp Salt

METHOD:

1. Preheat oven to 230*

2. Chop the sweet potatoes and bring them to the boil. Turn down the heat and leave to simmer for 15-20 mins or until cooked through.​

​3. Drain & rinse the beans and chop the red onion

4. Toss the beans and onion on the pan with a little oil or butter on a medium-high heat, and cook them in a single layer until browned and crispy (about 4 mins)

5. Stir and repeat once more. Remove from the heat and add a pinch of salt.

6. In a bowl, mix the flours, salt, baking powder and herbs. Knead the dough with your hands until a coarse texture is obtained.​

​7. Add the ice water slowly, mixing with a fork. It shouldn't be too sticky. If it sticks to your hands too much, either add some more flour or grease or hands with a little oil. Pop the dough in the fridge.

8. Pop the veggie broth, soy sauce, herbs, cumin and salt into the pot of spuds and stir until saucy & thicc.

9.Remove from the heat & add the crispy beans & onion. Taste the mixture and adjust seasoning as preferred & mash the mixture using a masher or fork.

10. Pop the mixture into a deep dish or between 2 smaller baking dishes​

​11. Take the dough out of the fridge and roll it out on a floured surface, working quickly while the dough is cold. Drape it over the pie or cut it into slices and and cover the pie. Stab the pastry a few times to allow the steam to rise. Use your finger or a brush to rub some cold water and oil/butter over the top.

12. Bake for 25 minutes until crispy. Remove from the oven and allow cool a bit before eating. Add salt/pepper as desired.