Savoury Pies

For the pastry
2 cups wholemeal spelt flour
2 cups plain spelt flour
1 cup of coconut oil, hardened
1 tsp salt
6 tbsp ice cold water

(I used my vitamix to make the dough, but you can do it by hand just as easily).

  • Mix the salt and the flour, until well combined
  • Add in the coconut oil and using a blunt knife, chop the coconut oil into the flour mixture until it resembles crumbs
  • Mix in the water – don’t over mix
  • Pick up the dough and shape it into a round, and then refrigerate for around an 1 hour (if you are marinating tempeh or tofu like in this recipe, also prepare the marinate and stick it in the fridge for the same amount of time).
  • In the meantime, ready your pie pans (I used 4 individual pie tins), coat your pans in non-stick cooking oil.
  • Take the dough out of the fridge and place onto some baking paper (you don’t need to flour it). Use a rolling pin to roll the dough out so it’s around 4mm thick.
  • Press the dough into the pie tins, ensuring you leave enough dough left over for the tops of the pies. Place the ready pies into the fridge while you make the filling.
Ready for the filling

Ready for the filling

For the filling
1 x small onion, diced
1 x carrot, diced
6 x button mushrooms, diced
3/4 cup of cauliflower, cut into small florets
1/2 cup oat milk
2/3 cup of water with 3 tbsp flour mixed in
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
200g tempeh, crumbled
1/2 cup BBQ sauce
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tsp maple syrup

  • Pre-heat the oven to 180 degrees C.
  • Marinate the tempeh for at least an hour in half the BBQ sauce, all of the sweet chilli, soy and maple syrup.
  • In a small saucepan, sauté the onion in 1/4 cup of water until soft.
  • Add in the rest of the ingredients and bring to the boil until the sauce thickens and then take it off heat.
  • Pour into the prepared pie tins.

Adding the top

  • Roll out the remaining dough into four individual circles and cover the top of the pie.
  • Pinch the edges of the pie together so that no sauce can escape. You can use a fork to make the edge pie-like.
  • Cut a slit in the top to let the steam escape
  • Place in the oven and cook for approximately 50 minutes. If you want to brown the top a bit
Ready to go in the oven

Ready to go in the oven

Fresh out of the oven

Fresh out of the oven




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s