Chilli Con Spinach Pie
One mouthful of this pie and you will see why this is such a wonderful dish. A wonderful chilli with the addition of spinach and all baked together under a crispy puff pastry topping. Great textures and the most mouthwatering flavours. Chilli will never be the same again.
|60 Minutes||Serves 4||? kcal per serving
2 tablespoons olive oil
1 large red onion, finely chopped
2 cloves garlic, crushed
1 large carrot, chopped
1 400 g tin chopped tomatoes
400 ml vegetable stock
40 g dried soya mince
1 teaspoon black pepper
1/2 teaspoon chilli powder, optional. Or use more if you like it hot.
1 teaspoon cumin
150 g turtle beans (that have been soaked, cooked and prepared in advance OR 1 400 g tin of beans of your choice)
200 g fresh spinach, chopped
1 tablespoon milled linseed (optional)
1 sheet of ready rolled puff pastry ( I use Jus-Rol )
Preheat the oven to 200 degrees Celsius ( 400 F )
Over a medium heat, in a large pan, fry the onion and garlic for a few minutes until the onions have started to soften. Add the carrots and continue to fry for 2-3 minutes.
Add the chopped tomatoes and vegetable stock and cover and simmer for 10 minutes.
Uncover and add the died soya mince, black pepper, chilli, cumin and linseed and continue to cook for another 5 minutes.
Finally add in the beans and spinach and combine well until the spinach has wilted.
Pour the mixture into an oven-proof dish and top with the pastry sheet. Brush with a little soya milk and decorate by scoring the top into diamond shapes. Bake for 40 minutes or until golden brown.
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