Cabbage, Leek and Pepper Pie
Posted on January 6, 2013 by The Gourmet Vegan - No Comments
Cabbage, Leek and Pepper Pie
This Moroccan inspired pie has all the components to make this a very special pie indeed. The blend of spices give a warmth that is complimented by the sweetness of the fruits and yet the flavours remain subtle and not overpowering. A great meal for any occasion and perfect for Christmas, Thanksgiving or a dinner party.
 75 Minutes |
 Serves 4-6 |
 1288 kcal per pie |
INGREDIENTS
6 sheets filo pastry and 60g melted vegan margarine for brushing
1 tablespoon vegetable oil
1 teaspoon grated ginger
2 teaspoons grated garlic
1 teaspoon caraway seeds
1/2 teaspoon cumin seeds
250g leeks, finely chopped
300g white cabbage, chopped
150g cavolo nero, chopped
250g carrots, chopped and steamed and mashed to a puree
4 tablespoons of harissa paste
1 small red pepper, chopped
1 small yellow pepper, chopped
10g rasins
40g dried apricots, chopped
400ml vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground corriander
1/2 teaspoon cinnamon
1/2 teaspoon dried mint
Juice and zest of 1/2 a lemon
2 teaspoons agave nectar
2 tablespoons mixed seeds, such as sunflower, pumpkin, sesame, flax..for garnishing (optional)
METHOD
Start by soaking the raisins and apricots in a little hot water.
Heat the oil in a large pan over a medium heat and when hot add the caraway and cumin seeds. Stir for a few seconds to release the flavour then add the ginger and garlic. Stir for another few seconds and add the leeks.
Continue to cook the leeks for a few minutes until softened and then add the cabbage, cavolo nero and the peppers. Stir fry for a few minutes over a high heat to soften the vegetables and then add the stock.
Keep cooking over a high heat to steam the vegetables and allow the stock to reduce until the mixture becomes quite dry.
Add the harissa to the mashed carrots and stir them well into the mixture.
Add all of the other spices, salt and pepper, zest and juice of the lemon, raisins and apricots and the agave nectar.
Mix well, taste for seasoning and set aside to prepare the pie.
Grease a 9 inch, spring loaded, cake tin and line the bottom and sides with 6 sheets of filo pastry that have been brushed with the melted margarine. The pastry should fall over the sides.
Place the mixture into the tin, being sure that the mixture touches the sides, and fold the pastry over to form a top. Brush with the remaining margarine.
Bake in a preheated oven at 200 degrees for 25-30 minutes until the pastry is golden brown. If you are using the mixed seeds as a garnish, sprinkle these over the pie after 15 minutes of initial cooking and return to the oven to finish.
Can be served hot or cold as a main meal or even as part of a buffet.
RECIPE NOTES
RECIPE TIPS
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