Adapted from the Vegan Cookbook. See Shortcrust Pastry recipe online.
2 Tblsp olive oil
1 small pumpkin or squash, deseeded, peeled and chopped
2 small onions, chopped
1 tsp each turmeric, paprika, cinnamon
2 carrots, grated, and 1 red pepper, deseeded and chopped
25g prunes, chopped, 1 Tblsp molasses, rind and juice of 1 orange
500g shortcrust pastry (bought or homemade)
25g each ground almonds and pumpkin seeds
125ml each soya milk and rapseed oil
Juice of 1 lime, 1 Tblsp Dijon mustard
Grease one 30cm pie dish. Preheat oven to 200C.
Heat 1 Tblsp oil in large saucepan and gently fry pumpkin, onion and spices until soft. Add carrots, pepper, prunes, molasses and orange. Stir until hot through and remove from heat.
Roll out pastry and line prepared dish. Reserve trimmings.
Mix almonds and seeds and sprinkle on base. Fill with pumpkin.
Heat soya milk near boiling. Mix with rapeseed oil and whizz with stick blender. Slowly add lime juice and mustard. Spread over pie.
Roll out trimmings and cut into 1cm strips. Create a lattice on top.
Brush with remaining olive oil and bake 30minutes.
Serve with baked beans, mashed potato and a salad.