Food truck recipe - Vegetable Pies

NZ Woman's Weekly 15/7/2011

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Recipes by Michael Van De Elzen. All recipes are based on food sold in TVoNE series The Food Truck. Nutritional Analysis are approximate only, done using Foodworks 2009.

Pastry

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2½ cups	Wholemeal flour
2 tsp	Turmeric
1 pinch	Salt
¾ cup	Coconut oil
2 tsp	Cider vinegar
¾ cup	Water, (cold)

Filling

4 tbsp	Chickpeas, cooked
4 tbsp	Canned black beans
2 cups	Baby spinach, loosely packed
50 g	Ricotta cheese
1 cup	Pumpkin, dry roasted and diced
1 clove	Garlic, crushed
½ cup	Green lentils, cooked or canned, drained and mashed
½ cup	Coconut milk, (lite)
1 to taste	Black pepper - ground
½ tsp	Curry powder
2 tsp	Parmesan cheese

Directions

Pastry

Place the flour, turmeric and salt in a bowl.
Add coconut oil and mix until mixture resembles breadcrumbs.
Mix cider vinegar and water together and add to the flour mixture to form a dough.
Spray 4 x 10 cm pie dishes or 4 large muffin pans with a little oil.
Sprinkle flour over a large board and roll out dough to ¼ cm thickness.
Cut to fit the pie dishes or muffin pans and then line them. Cut tops to fit.

Filling

Preheat oven to 180 degC
Spoon filling into the pastry until level with the top.
ooisten the edge of the pastry with a little water.
Place pastry top on top of the mixture.
Press down to join the edges.
Bake in preheated oven for 25 minutes, or until the pastry is golden.

Wine Match

This dish is best matched with
Sauvignon Blanc

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