However, I do have a backlog of Christmas recipes and now is the time to show them, so the posts in the next few days may remain simple and to the point.
This pastry pie is filled with carrots, parsnips, Brussels sprouts that are well disguised as they have been thoroughly minced, chickpeas and spices.
As with any Christmas vegetarian plate, all you need on the side are some roasted potatoes, maybe doused with a little cayenne pepper, mile high Yorkshire puddings and stuffing.
Spiced Vegan Christmas Pies
Makes 6 - 8 pies depending on the size of your individual tins
4 medium medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
100g Brussels sprouts, minced
1 x 400g cooked tinned chickpeas, drained and rinsed
1 medium onion, finely sliced
2 tablespoons olive or vegetable oil
1 tablespoon garam masala or to taste
1 red or green chilli, sliced (remove seeds if you wish)
Salt to taste
In a wide pan, slowly fry the onion in the oil, until soft and caramelised – this will take about 10 minutes. Halfway through the process, add the spices, sliced chilli and cook for a couple of minutes. Then stir in the minced Brussels sprouts and the chopped vegetables and cook until tender. When the vegetables are tender, stir in the cooked chickpeas. Season with salt to taste. Heat through for a few minutes, then turn off the heat to allow it to cool down.
Now make the pastry
You have three choices for the pastry.
For ease, you can use shop bought puff pastry or shortcrust pastry.
Or you can make your own shortcrust pastry. For recipe follow here.
Or You can make you own hot water crust pastry. Follow here for the recipe.
For individual pies, see here.
Preheat the oven to gas mark 5.
Fill the pastry and top with lid.
Bake for 25 - 35 minutes depending on the size of your shortcrust or hot water crust pastry pie(s). Allow to cool, before serving.