Kenny insists that he doesn’t like pie. It’s hard to tell when you watch him eat it but when you get right down to it, he finds it a waste of pastry. Good pastry is rich, buttery and crisp – to do justice to good pastry the filling should be just as memorable.
This autumn lattice uses many of your favourite autumn vegetables in their best way. Roasted, tossed in spices and harissa, before being trussed in crisp puff pastry and baked. I like to add a touch of vegan feta to add a touch of creaminess but that’s entirely optional, it’ll be equally tasty without. Whats more, this is an incredibly easy dish to whip together, easy and tasty – what else do you need?
- Makes: Serves 4
Ingredients
- 1 Green Pepper, diced
- 1 Red Onion, sliced
- 250g Butternut squash, diced
- 8 Cherry Tomatoes
- 1 tsp Vegan Red Pesto
- 1 tsp Harissa
- 1 tsp Ground Cumin
- 1 tsp Crushed Chillies
- 1/2 tsp Ground Coriander
- 1 tsp Thyme
- Pack of Gluten Free Puff Pastry
- 50g Vegan Feta (optional)
- Oil for Cooking
- Plant Based Milk for brushing
- Salt & Pepper to taste
Directions
Preheat the oven to 200 degrees (190 Fan/400 F). Toss the butternut squash cubes with spices, a touch of oil, and season well before placing on a roasting tray and in the oven. Roast until the edges have started to caramelise, 45 minutes to an hour. Toss the rest of the vegetables with a touch of oil and season well. Place in the oven with the squash for 30 minutes, or until the vegetable have softened and browned along the edges. Gently toss your roasted vegetables, feta (if using), pesto, and harissa until everything is well coated. Put to one side while you prep the pastry.
Cut the pastry in half, placing your bottom half on a baking tray as the bottom of your pie. If you have a lattice cutter then roll over the top half, if not you can achieve the same effect with careful knife cutting. Cut a line of dashes, and another line offset from the first. Repeat, with each line evenly spaced until the top sheet is covered. Very gently, pull apart the cut holes to make the lattice. Pile the filling evenly on to the centre of the base sheet of pastry, leaving at least a centimetre clear around the edges. Lightly brush the edge with a touch of milk and carefully place the lattice over the top. Press the edges of the pastry into the bottom, I like to use a fork but even your finger can work well. Brush the top with a little milk and bake in a preheated oven at 220° C (200° C fan/425° F) for 15 to 20 minutes or until golden brown and crisp.
Serve while warm or chilled, the pie will taste great either way!
Notes
Most shop bought pastry is vegan but always remember to check the labels just in case!
Allergy Notes; This recipe is vegan, gluten free, nut free and soy free – if you have any allergy issues with this recipe let me know and I can suggest substitutes.
