What do you do when you invite a friend over for dinner, but they can’t eat meat, dairy, gluten or tomatoes? You panic.
The first thought that came to mind was serving a delicious salad with a water garnish and a side of ice cubes, but I think that would be the end of that friendship…
So I searched online for ideas for veggies and found a pie that is cooked on a sweet potato base – here is my slightly eccentric take on that dish!
- 1 chopped Red Onion
- 2 crushed Garlic cloves
- 2 thinly sliced Peppers
- 1 thickly sliced Aubergine
- 1 thickly sliced Courgette
- 5 chopped Asparagus stems
- 50g of Broccoli florets
- 1 tbsp of Cinnamon
- 1 tbsp of Coconut oil
- 1 tbsp of Olive oil
- 200g of Houmous
- 2 thinly sliced small Sweet Potatoes
- 2 tbsps of chopped Coriander
- 1 tbsp of dried thyme
- Freshly grated orange zest
- 400g of Ready Rolled puff pastry
- 1 egg yolk mixed with a dash of milk to glaze
- Cracked black pepper and sea salt to season
Pre heat the oven to 200/220 degrees and mix the all the chopped veg with the olive oil. Pop in a roasting tin and leave in the oven for 30 minutes.
While this is cooking, flash fry to soften the sweet potatoes in the coconut oil and dust with the cinnamon while frying. Set aside to cool.
Remove the roasted veg and mix with the houmous, orange zest and dried thyme – leave to cool for 10 minutes.
Roll out the pastry and cut into two equal rectangles. Put one half in a lined baking dish and line with overlapping sweet potato slices.
Cover the potatoes with the veg and houmous mix and then drape the other half of the pastry over everything, creating a thick edge that seals everything in.
Brush the top with your egg wash and cut a few slits in the top of the pastry.
Bake for another 30 minute or until golden, top with some cracked black pepper and sea salt and serve with a fresh mixed salad. Pair with a fruity chardonnay.