For some unknown reason, my kids decided the other day that they really wanted a vegetable pie for dinner. Now, during school holidays I try to keep the peace in whatever ways I can, so we had this one tonight, with a green salad.
1/2 cup yellow split peas/channa dhal
750 g sweet potato, peeled and cut into 2 cm dice
20 g palm sugar
shake each of cinnamon, coriander, cardamom and cumin
1 clove garlic, crushed
1 onion, diced
1 cob corn, kernels stripped off
1 head broccoli
1 zucchini, diced
1/2 cup peas
270 g wholemeal flour (I used spelt)
100 g tahini
For the filling, put the split peas in a saucepan, cover well with water, bring to the boil and cook for 1 minute, then turn off the heat and leave for at least 1 hour. Rinse and drain, then return to saucepan, add 1 cup water and onion and garlic, bring to the boil, reduce heat and simmer, covered, for 30 minutes or until split peas are soft.
Meanwhile, place sweet potato cubes on a baking sheet lined with baking powder, mash palm sugar and spread on top of sweet potato cubes, then dust with spices. Bake at 200 deg C for 20 minutes or until sweet potato is soft, turning cubes over regularly.
Steam corn, broccoli, zucchini and peas until tender. (I cooked the split peas in my Thermomix bowl and steamed the vegies in the Varoma.) Add steamed vegies to split peas and cook on low heat for 2 minutes. Stir in sweet potato cubes.
For pastry, rub tahini into flour (or Thermomix speed 5 for 10 sec), then add enough cold water to make a firm dough. Line a pie dish with baking paper. Roll 2/3 of pastry out to line the pie dish, press pastry into dish then spoon in filling. Roll remaining 1/3 of pastry out to top the pie. Bake at 200 deg for 30 mins.
This pastry is quite firm and not so easy to cut once baked (my kids eat it with their fingers) but tastes delicious.
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