Author Notes
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… —GourmetVegan
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Ingredients
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2 tablespoons
olive oil
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1
large red onion, finely chopped
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2
cloves garlic, crushed
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1
large carrot, chopped
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1
400 g tin chopped tomatoes
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400 ml
vegetable stock
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40 g
dried soya mince
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1 teaspoon
black pepper
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1 teaspoon
chilli powder
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1 teaspoon
ground cumin
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150 g
turtle beans, soaked and cooked ( or any other beans of your choice )
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200 g
fresh spinach, chopped
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1 tablespoon
milled linseed
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1 sheet
ready roll puff pastry ( I use Jus-Rol )
Directions
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Preheat the oven to 200 degrees Celsius ( 400 F )
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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.
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Add the chopped tomatoes and vegetable stock and cover and simmer for 10 minutes.
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Uncover and add the died soya mince, black pepper, chilli, cumin and linseed and continue to cook for another 5 minutes.
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Finally add in the beans and spinach and combine well until the spinach has wilted.
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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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