Posted in Recipes on 09.12.2017
Hummus and Roasted Vegetable Pie
prep: 15 mins / cook: 1 hour 10 mins / inactive: 0 mins / total: 1 hour 25 mins / quantity: 4 portions Print recipe?
A certain Chief Taste Tester wrinkled his nose a bit when I said this is what I was having a go at making. Hummus? IN A PIE?? He enjoys cooking from time to time but only as long as it’s in his comfort zone. He’ll help ‘stress test’ recipes for me, make sure that I’ve not written them to be too complicated. But if “he’s cooking dinner” it has to be within certain parameters – namely he’s made it before. So he’s not adventurous with ingredients.
He’s a lot better when it comes to eating than he was for a very long time. When we first met he lived on toad in the hole and chips. Literally. Freezer full of them. And he’d make his mind up he didn’t like something before he’d even tried it and there was NO persuading him otherwise. I can’t pinpoint the epiphany moment. I think it came from trying a glass of wine with some cheese.
Now he’ll actually try something and more often than not he ends up enjoying it. Thankfully the same happened with this pie.
I mean, look at all that lovely veg. Is it really too weird to mix it with hummus and stick it in pastry?
I’m so glad I didn’t listen to the wrinkled nose because this is just delish! Like I could eat the whole pie. On my own delish. The hummus makes everything creamy and binds the veg together perfectly. The camelina seeds gives the whole thing a gloriously nutty crunch. The second time I made this pie I sprinkled them on top too. Didn’t think to take any photos though did I ?
I mix them in with the filling, just a little bit of crunchy texture with all that creamy soft veg.
I also don’t make my own puff pastry. One day I hope to have enough time that making my own puff pastry is an option.
Hummus and Roasted Vegetable Pie
prep: 15 mins / cook: 1 hour 10 mins / inactive: 0 mins / total: 1 hour 25 mins / quantity: 4 portions
- 1 red onion – peeled and roughly diced
- 1/2 head of broccoli – broken into small(ish) florets
- 1 pepper – yellow or red as they’re sweeter – stalk and seeds removed and flesh roughly diced
- 1 large courgette – roughly diced
- 1 carrot – peeled or scrubbed clean and roughly diced
- 1/4 cup Hodmedods Camelina Seeds
- 1 tblsp olive oil
- 2 tsp garlic powder
- 1 tsp ground cumin
- 4 sprigs fresh thyme – leaves only
- salt and pepper
- 200g hummus – the flavour is up to you or you could use this Sun Dried Tomato & Basil Hummus
- 375g pack ready rolled puff pastry (if you want to make this vegan I can recommend the brand Jus-Rol as their puff pastry is vegan!)
- beaten egg for glazing (omit if you’re vegan)
- Heat your oven to 180 Fan / 200 C / 400 F / Gas 6. Line a large baking sheet with greaseproof or a silicon mat
- Put all the prepared veg into a large bowl along with the olive oil, garlic powder, cumin, thyme leaves and plenty of seasoning. Give everything a good stir till the veg is coated then tip onto your tray and roast for 30 minutes
- Remove from the oven and leave to cool for 10 minutes then stir in the hummus and camelina seeds
- Unroll your puff pastry sheet then cut in half. Using a rolling pin, roll out one half of the pastry to just a little bit bigger. Lay this onto your baking sheet
- Spoon the veg mixture onto your pastry base, flattening the top so it's all an even layer, but leaving a 1 inch border all the way round the edge. Brush this border with some beaten egg
- Take the other half of pastry and roll that so it's a little bit bigger than the base then carefully lay over the top of the veg.
- You can crimp, fork or fold to seal the edges then brush some more beaten egg over the whole of the top before cutting 2-3 slashes in the top of the pastry (see pictures in post for guide)
- Bake in the oven (same temperature) for around 40 minutes until the pastry is crisp and golden
- I've listed the beaten egg as optional because if you want to make this vegan you'll need to omit this. And until recently I hadn't realised Jus Rol puff pastry is vegan!
- You can make this ahead to a couple of stages:
- Once you've built your pie and egg washed it, keep it chilled in the fridge for 4-5 days
- When you've cooked it or have leftovers you can chill in the fridge for 4-5 days then reheat at 180 Fan / 200 C / 400 F / Gas 6 for 35-40 minutes - just check that it's piping hot in the centre
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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