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Preparation Time: 35 minutes
Cooking time: 25 minutes
Serves: 6
If served as six portions, provides 496 cals, 36g fat (of which 11g saturates), 8g sugar and 0.8g salt per portion.
Ingredients
- Dough for double-crust pie
- 3 tbsp butter
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup (4oz) frozen peas, thawed
- ¼ cup all-purpose flour
- 1 tsp poultry seasoning
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups vegetable broth
- 1 can (15oz) chickpeas or garbanzo beans, rinsed and drained
Method
1. On a lightly floured surface, roll one half of dough to a ⅛in thick circle; transfer to a 9in pie plate. Trim even with rim. Refrigerate 30 minutes. Preheat oven to 200°C/Fan 180°C/Gas Mark 6.
2. Line unpricked crust with parchment. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15 - 20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3 - 6 minutes longer. Cool on a wire rack.
3. Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5 - 7 minutes. Whisk in next 5 ingredients. Increase heat to medium - high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4 - 6 minutes. Stir in chickpeas. Remove from heat.
4. Spoon vegetable filling over bottom crust. Roll remaining dough to a ⅛in thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
5. Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.
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