I love pies and I know a lot of you do too! But, it can get a bit boring when you have the same kind over and over again, ending in them losing their appeal.
Whilst browsing the internet the other week, I came across this intriguing pie containing houmous! I don’t know about you, but I have never heard of houmous in a pie, but I liked the idea, so that is where our Sunday meal came about.
We were both pleasantly surprised by the simplicity of this meal and how incredibly flavoursome and delicious it is – I think we have another favourite in the running! And it is cheap – bonus!
The original recipe is from Delicious Magazine.
Roast Vegetable and Houmous 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
200g reduced-fat houmous
Finely grated zest of 1 lemon
2 tbsp chopped fresh coriander
375g pack ready-rolled puff pastry
2 small sweet potatoes, thinly sliced
1 egg yolk mixed with 1 tbsp oat milk, for glazing (leave out the eggs to make the recipe vegan)
Preheat the oven to 220°C/fan 200°C/gas 7. Mix the onion, broccoli, peppers and courgettes in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes
Remove and mix in the houmous, lemon zest and coriander. Turn the oven down to 200 degrees Celsius
Cut the pastry in half to make 2 rectangles
Transfer 1 piece to a lined baking sheet and 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 remaining pastry out a little thinner. Drape over the filling, press the pastry edges together to seal and trim away any excess pastry. Egg wash the top and cut 3 diagonal slits in the pastry
Bake for 25-30 minutes, until the pastry is golden brown and puffed up
Serve with a fresh mixed leaf herb salad