Spinach, Olive & Artichoke Pie
Preheat the oven to 190 degrees Celsius.
Fry the onions and garlic, then add the tomato paste and peas, and allow them to thaw for a few seconds as you mix. Add the remaining ingredients except for the lemon juice, coriander/cilantro and water, and continue to mix on a medium heat for a few moments. Next, add the liquid ingredients a little at a time, simmering gently. Once all the liquid is added, simmer for 20 minutes to reduce to a thick consistency. Allow the mixture to cool off and season to taste.
Roll the pastry. Line the pie dish with the pastry setting aside enough to cover the filling. Spoon the filling into the pastry-lined dish and cover with pastry. Brush with a little soy/nut milk, and place in the oven covered with foil for 20 minutes. Then uncover, and continue to bake until golden.
Serve with a salad.
Thanks to Mouth Watering Vegan for the recipe.
- 8 artichoke hearts chopped
- 1 large onion, finely chopped
- 2 to 3 cloves garlic, finely chopped
- 3 C of frozen spinach squares, thawed
- ½ C chopped olives
- 1 tsp coriander seeds
- Himalayan salt, to taste
- ½ lemon, juiced
- A handful of chopped coriander
- 2 Tbsp tomato paste
- ½ tsp ground turmeric
- 1 tsp curry powder
- 1 cup frozen peas
- 2 Tbsp capers
- 1 tsp maple syrup
- ½ C water
- 500g shortcrust pastry
- Soy/Nut milk to brush on pastry
- Salad, for serving