A delicious recipe for an easy-to-make puff pastry pie containing roasted sweet potato, broccoli, capsicum and courgette, tossed through hummus (I know hummus sounds like a strange thing to have in a pie, but trust me it really works with the recipe).
You can buy your hummus or make your own hummus using the linked recipe at the end of this post.
Roast vegetable & Hummus Pie
1 onion, cut into wedges
50g small broccoli florets
1 each red and yellow peppers, deseeded and cut into chunks
2 courgettes, thickly sliced
2 tsp cumin seeds
1 tbsp olive oil
Finely grated zest of 1 lemon
2 tbsp chopped fresh coriander
4 ready-rolled puff pastry sheets
2 small sweet potatoes, thinly sliced
1 egg yolk mixed with 1 tbsp milk, for glazing
Preheat your oven to 200C fan bake.
Add onion, broccoli, capsicum and courgettes to a roasting dish (you can add some sweet potato for roasting, just make sure you still have some for layering on your pie later on). Toss vegetables well with cumin and oil. Roast for 30 minutes.
*if using homemade hummus, make your hummus now, while the vegetables are roasting and set aside*
Remove from the oven and mix in hummus, lemon zest and coriander.
Turn the oven down to 180C fan bake.
Place some baking paper down on a baking tray and place 2 pastry sheets down side by side length-ways so they are just over lapping each other and seal the seem in the middle by pressing down with a fork.
Arrange the sweet potato slices in slightly overlapping layers to cover the pastry, leaving a 2cm border. Pile the roasted veg on top of the potatoes and brush the border with the egg glaze.
Roll the 2 remain pastry sheets out so they are a little thinner, drape them over the top of pie and seal the edges using a fork. Poke holes in the top of pie with a fork and egg wash the top of pie.
Bake for 25-30 minutes, until the pastry is golden brown and puffed up.
Recipe adapted from: roast-vegetable-and-houmous-pie
Lib’s recipe for hummus: garlic-hummus