Spiced Sweet Potato, Savoy & Egg Pie.
So, May was The Month of Soup, and what a fine month it was.
But June? June is The Month of Pie. Hells yes.
I am what you might consider a fairly regular consumer of pie, usually steak and potato from the local bakery … mmn … But as far as making pie goes? I can’t actually remember the last time I made one. It’s one of those things, where at the start of each winter, I promise myself that this will be the season I will take the time and dig in and do it – but of course it never happens.
The thing is, it does take time, especially if you make the pastry yourself. The other thing is, it’s totally worth it. This pastry is crisp and flaky and delicious and perfect. The layered filling is unbelievably good. Truly. There is nothing here I would change.
Shortcrust Pastry ::: Adapted from ::: The Simplest Shortcrust Pastry ::: The Really Useful Cookbook by David Herbert.
Spiced Sweet Potato, Cabbage & Egg Filling ::: Adapted from ::: Fresh Savoy, Red Onion & Egg Pie ::: Good Food Magazine, Vegetarian Christmas 2006.
Prep ::: 40 mins, plus refrigeration time
Cooking ::: 1 hour 10 mins
Serves ::: 4
350g plain flour
1/4 tsp salt
2 Tbsp cumin seeds, crushed
175g butter, chilled, diced
about 100ml water, chilled
3 Tbsp olive oil
450g sweet potato, diced
1/2 tsp dried chilli flakes
3/4 tsp ground cumin
1 medium red onion, thinly sliced
2 garlic cloves, crushed
1/4 tsp tumeric
1 tsp honey
450g Savoy cabbage, shredded
2 Tbsp water
4 free range eggs
1 Tbsp milk, to glaze
1. First, make your pastry. Sift flour and salt into a large bowl. Add cumin seeds. Using your fingertips (which are preferably chilly), rub in the butter until the mitxure resembles coarse breadcrumbs (this will take about 15 minutes – make sure you’ve pressed play on the music before you get started). Using a fork, stir in enough water to make the pastry clump together, adding a tiny bit more water if there is still dry flour in the bowl. Gather the dough into a ball (but don’t knead). Shape into a disc, and refrigerate for 30 mins, or until required.
2. Preheat oven to 220°C. Toss sweet potato, 1 Tbsp olive oil, chilli flakes and 1/2 tsp ground cumin in a roasting tray. Bake for 20 mins, or until tender. Set aside to cool.
3. While the sweet potato is cooking, heat 1 tbsp oil in a large frying pan over a low heat. Add onion and butter and cook for 15 mins or until soft and sweet. Set aside to cool.
4. Heat remaining oil in the pan. Add garlic, turmeric, honey and remaining ground cumin. Cook for 1 minute, or until fragrant. Add cabbage and water and cook for 5 minutes, or until cabbage is wilted but still slightly crunchy. Set aside to cool.
5. Reduce oven to 180°C. Grease a 20cm pie dish with butter. Roll out half the pastry between 2 pieces of baking paper and line the pie plate. Layer sweet potatoes, onion and cabbage mixture. Make 4 wells in the cabbage and crack an egg into each.
6. Brush pastry border with water. Roll out remaining pastry, then cover the pie. Trim edges and pinch together to seal. Brush pastry with milk. Using a sharp knife, make a hole in the centre. Bake for 45-50 mins or until pastry is crisp and golden. Serve with tomato sauce.