Curried Root Vegetable Pie with a Spelt Crust

A comforting dish for when spring is coming, but the farm only has root vegetables available. 

makes 8 individual pies

Ingredients

3 cups spelt flour (or your flour of choice)

1 teaspoon salt

1 cup cold butter, roughly cubed 

5-7 tablespoons ice water

2 tablespoon coconut oil

1.5 tablespoon curry powder

1 tablespoon dry mustard powder

1 teaspoon ground cardamom 

1 onion, finely diced

1 parsnip, peeled and cut into 1-cm cubes

3 carrots, peeled and cut into 1/2- cm lengths

1 small kabocha squash, peeled and cut into 1-cm cubes

2 small potatoes, peeled and cut into 1-cm cubes

1.5 cups vegetable stock

1 teaspoon honey 

salt and pepper, to taste 

1.5 cups cheese, grated

1 egg

 

Directions

In a food processor, pulse flour, salt and butter until the butter is the size of peas. One tablespoon at a time, slowly add water and pulse until the dough comes together. Remove from processor and form a disk and cover with plastic wrap. Refrigerate for at least 45 minutes (overnight is okay). 

Heat the oil in a skillet over medium-high heat. Add the curry powder, mustard powder and cardamom. Stir constantly. After about a minute, add the onions and cook until translucent. Add in parsnip, carrots, squash and potatoes and stir to coat with spices. Add vegetable stock and honey. Lower heat, cover and let simmer for 10-15 minutes, until vegetables are tender and most of the liquid is evaporated. Remove from heat. Once slightly cooled, stir in the cheese. 

Heat oven to 400 degrees. Prepare 8 4-oz ramekins or a large muffin tin with cooking spray. 

On a lightly floured surface, split dough into 8 balls. Roll out one piece until the dough is about 3 mm thick. Cut out a 5 cm circle for the top of the pie (bigger/smaller depending on the size of your dish). Set aside. Roll out remaining dough into a roughly circular shape, 3 mm thick. Press this dough into the bottom of your dish and up the sides. Repeat with each ball of dough. 

Split filling into each dish and press down gently, so the filling is flat on the top. It should be just lower than the top of the dish. (You may have extra filling, which can be eaten on it’s own.) Place the set aside circles on top of each dish and pinch edges together to seal. Press down with a fork to crimp the edges. Pierce top of crust with fork about 3 times to allow steam to escape while cooking.

Whisk together 1 egg and 1 tablespoon water. Use a pastry brush to lightly top each pie with the mixture. 

Bake in preheated oven for 25-35 minutes, or until browned.