{"id":30685,"date":"2016-09-02T00:00:00","date_gmt":"2016-09-02T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/vegetarian-pie-with-chilli-yoghurt\/"},"modified":"2016-09-02T00:00:00","modified_gmt":"2016-09-02T00:00:00","slug":"vegetarian-pie-with-chilli-yoghurt","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/vegetarian-pie-with-chilli-yoghurt\/","title":{"rendered":"Vegetarian Pie with Chilli Yoghurt"},"content":{"rendered":"

Ingredients:<\/strong><\/p>\n

2 tsp Coriander and cumin seeds

\n\t1 tsp Sweet paprika , plus extra for dusting

\n\t\u00bd tsp Cinnamon – ground

\n\t150ml Olive oil

\n\t900g Pumpkin peeled and cut into small chunks 

\n\t12 Shallots – quartered

\n\t4cm piece Ginger – finely chopped

\n\t100g Walnuts – shelled

\n\t100g Pistachios – shelled

\n\t75g pack Saltanas – dried

\n\t2tbsp Honey

\n\t1 box Spinach – defrosted and drained 

\n\t400g can Chickpeas – drained and rinsed

\n\t2 Garlic cloves

\n\t3 tbsp Lemon juice

\n\t4 tbsp fresh Coriander – chopped

\n\t100g Butter

\n\t2 sheets Gluten free puff pastry

\n\t1 tsp Cumin- ground<\/p>\n

For the Yoghurt and Chili Sauce:<\/strong>

\n\t200g Greek Yoghurt

\n\t3 large sprigs Mint – leaves chopped

\n\t2-3 tbspns Chili paste

\n\tLemon wedges to serve <\/p>\n

Method:<\/strong>

\n\tPreheat the oven to 180C. Dry fry the seeds quickly in a small pan over a medium heat until toasty – don’t let them burn. Grind them coarsely using a pestle and mortar  or in a coffee grinder then mix in the paprika, cinnamon, 1\u20442 tsp salt and 4 tbsp oil. Place the pumpkin into a roasting tin, pour over the spiced oil and toss and roast until soft remove and set aside.<\/p>\n

While the pumpkin is cooking heat 2 tbspns of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Then, stir in the ginger almonds and pistachios. When brown, toss in the cranberries, honey, and the spinach. Take off the heat and stir into the pumpkin – set aside.<\/p>\n

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbspns of water and salt and pepper to make the hummus. Stir in the coriander.<\/p>\n

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter then roll out the pasty to cover the bottom and sides of the quiche dish you will need 2 sheets of pastry. Then make a seam in the middle of the pie. Make sure that you seal the seam very well . Place half the pumpkin mixture in the centre of the pastry. Spread over the hummus and then the rest of the pumpkin mixture.  Fold the pasty into the middle of the pie and brush carefully with more butter.<\/p>\n

Bake for 30-35 minutes, until golden. Just before the pie is ready- mix the yogurt and the herbs and season. Swirl in chili to taste and serve with chili yogurt sauce and lemon wedges.<\/p>\n

SEE ALSO: FIGS WITH PROSCIUTTO AND MASCAROPNE<\/a><\/strong><\/p>\n

SEE ALSO: RILKA’S BAKLAVA<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

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