Black Eyed Pea and Potato Pie
Black eyes peas are always something I have in the cupboard and never get around to using and so I made a point of soaking some overnight and creating a recipe the next day. I wanted to make it as simple as possible, not having to go out shopping for additional ingredients and using what was in the house. The result was this absolutely amazing pie. The ingredients just work together to create flavours that are incredible and the texture of the beans against the potato is a perfect match. I think I now have a new favourite recipe! Be sure to make this as I know you won’t be disappointed.
|60 Minutes||Serves 4||? kcal per serving
2 tablepoons oil
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 medium celery stick, chopped
250 g ( 9 oz ) potatoes, diced into bite size pieces
2 tablespoons plain flour
150 g ( 6 oz ) (dried weight) black eyed peas, soaked and cooked
500 ml ( 18 fl oz ) vegetable stock, I use Kallo
25 g (1/2 cup) dried soya mince
2 teaspoons yeast extract
1 tablespoon mushroom ketchup or vegan worcestershire sauce
2 tablespoons tomato ketchup
1/2 teaspoon pepper
1/2 teaspoon garam masala
1 sheet ready roll puff pastry, I use Jus-Rol
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1 Fry the onions, garlic and celery in the oil, over a medium heat, until the onions have softened.
2 Add the green pepper, mushrooms and potatoes and continue to cook for a further 1-2 minutes.
3 Sprinkle in the flour and cook for another 2-3 minutes, stirring and allowing the flour to cook out. Be careful not to let the flour catch on the bottom of the pan.
4 Now add all of the other ingredients, accept for the beans and soya mince, and bring to a simmer. Turn the heat to low, cover with a lid and cook for 10-15 minutes until the vegetables are almost cooked through.
5 Stir in the beans and the soya mince and cook uncovered, and stirring occasionally, for a few more minutes until the sauce has thickened.
6 Place the filling into a pie dish and top with the pastry. Brush generously with soya milk and bake for 30-40 minutes or until golden brown and serve.
The soya mince can be substituted with your preferred vegan mince alternative. Alternatively, you could use mushrooms or lentils.
This pie is suitable for freezing and can be cooked from frozen.