Savoury Pumpkin Pie
- Makes : 1 pie
Ingredients
Crust
- 1 cup of wholemeal flour
- 200 grams olivani *
- Soya milk to mix
- 1 tsp cider vinegar
- 1/2 tsp salt
* Olivani is an olive oil substitute for margarine. It can be replaced by vegan margarine.
Filling
- 1/4 pumpkin, cooked and mashed
- 5 leaves of silver beet, steamed
- 1/2 tin of chopped tomatoes
- 1 tsp basil
- 2 cloves of garlic
- 2 tbs tahini
- Pumpkin seeds
Directions
Crust:
Step 1
Rub the olivani into the wholemeal flour. Add salt and then wet ingredients. Mix well, then kneed slightly with floury hands. Roll out pastry on a floured surface. Fit in to a greased pie dish.
Filling:
Step 2
Mix the basil, garlic and tomatoes. Place the silver beet leaves at the bottom of the pastry. Then spread over the tomatoes. Layer the pumpkin last yet not least.
Step 3
Pour the tahini in a swirl over the top. Doing the outside first. Sprinkle over pumpkin seeds and bake at 180°C for 35 mins. Make sure crust is crispy.
Recipe Source: Animal Free Recipe Book
Reprinted with permission from the author, Angel Selenie.
Photograph © Angel Selenie.
