This is what I make when I’m low on supplies and in need of a healthy, low maintenance dinner. In this case I had a sweet potato, a couple of carrots, some beans and zucchini on hand, plus a few other pantry basics. A little can go a long way, as it fed the family of five, with leftovers for lunch the next day.
This recipe is inspired by Jude Blureau’s – Wholefood.
2 tbs olive oil
1 small onion, diced
2 carrots diced
2 potatoes, diced
1 handful of beans, chopped
1 small zucchini, diced
1/2 tsp ground cumin
1/2 tsp ground ancho chilli (sweet low heat chilli) you can substitute with sweet paprika if desired
2 garlic cloves, finely chopped
1 x 400g tin organic red kidney beans, drained and washed
1 x 400g tin chopped organic tomatoes
good pinch of sea salt
180g white spelt flour
80mls cold water + extra if required
1 sweet potato, peeled and chopped
2 tbs warm milk
1/4 cup grated cheddar cheese (optional)
Pre heat oven to 180C.
Heat the olive oil in a medium saucepan and saute the onion until transperent. Add the carrot and potatoes and saute for a further 5 minutes. Add the beans, zucchini, cumin, chilli and garlic and stir. Cook for another 2 minutes.
Stir in the beans and tomato, plus 1 extra cup of water. Place a lid on the saucepan and simmer on a medium heat for 20 minutes. Remove the lid and continue to simmer for another 10 minutes or so, until the liquid had reduced and is the right consistency for a pie filling. Season generously.
For the pastry, blend the butter into the flour in a food processor and add the water to mix, you may have to add a little extra. The mixture should just come together into a ball. Wrap the pastry in plastic wrap and refrigerate for 20 – 30 minutes.
Meanwhile boil the sweet potato for 20 minutes or until soft, stir through the milk, mash and season well with salt.
Grease a pie dish and roll out the pastry on a lightly floured bench. Press the pastry into the dish leaving a slight over hang. Prick the base of pastry with a fork and line with baking paper. Add some baking weights, dried beans or rice and blind bake for 10 minutes.
Remove the baking paper and weights and place the pie crust back in the oven for another 5 minutes. Add the filling and top with the mashed sweet potato and cheese.