This pie is simply scrumptious !!! I am so proud of this creation of mine. It’s definitely child-friendly, my 7 year old daughter loved it, and had seconds. I have to say, it’s one of the best vegan pies out there, and you’ll be going back for more. Full of flavour, aroma, texture, colour, and a visual feast – honestly, this is an impressive piece of work that you will repeat again and again.
It’s appetizing, and if you wish to impress guests without involving too much work, then make these for them – they will love you forever !!! Enjoy !
INGREDIENTS FOR THE FILLING
8 artichoke hearts chopped, (I used the cooked ones you find in jars)
1 large onion, finely chopped
2 to 3 cloves garlic, finely chopped
3 cups of frozen spinach squares thawed
½ cup chopped olives (I used a mixture of black roasted, and green chilli ones)
1 tsp coriander seeds
Himalayan salt to taste (available in the US from here, and the UK from here)
½ lemon squeezed (use the juice)
a handful of chopped coriander/cilantro
2 Tbsp tomato puree
½ tsp ground turmeric
1 tsp curry powder (optional)
1 cup frozen peas (I used petit pois, as they are sweet and tender)
2 Tbsp capers (the ones in a jar)
1 tsp maple syrup
½ (125 mL) cup water
500g shortcrust pastry (I used Jus-Rol)
METHOD
- Fry the onions and garlic, then add the tomato paste and frozen peas, and allow them to thaw for a few seconds as you mix.
- Now add the remaining ingredients except for the lemon juice, coriander/cilantro and water, and continue to mix on a medium heat for a few moments.
- Next, add the liquids a little at a time, whilst allowing your mix to simmering gently – do this 3 or 4 times, with intervals in between. You’ll then need to let your dish simmer for over 20 minutes to reduce, leaving a thickish consistency.
- Then allow the mixture to cool off – taste it for salt, remember it’s not a pudding !
- Meanwhile, pre-heat your oven to 375ºF (190ºC).
- Now roll your pastry – then line your pie dish or dishes with the pastry (I used 4 small stoneware pie dishes or you can use one pie dish if you prefer), remembering to leave enough to cover your filling. Then spoon your filling into the dish/dishes, cover with your pastry top, brush with a little vegan milk, and place in the oven covered with foil for 20 minutes. Then uncover, and continue to bake until golden.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
Pingback: Hot Spinach, Olive & Artichoke Pie | Mun's Page
We had these last night, and they were devoured by all the family, kids included. What an inspiring, comforting dish for a cold winter’s night – exactly what we were all craving. This site is now our number 1 and only source for all our vegan cooking – awesome ideas, enormously creative, and yet completely in touch with what the majority of us really want. Thank you, thank you, thank you from the bottom of my heart Miriam !!
So glad you and your family enjoyed this Brett ! 🙂
Did you use the marinated artichoke hearts or the plain ones?
Hi there Brandy, I used the artichokes in olive oil.
These were fabulous thank you!
Thanks for letting me know Catherine ! 🙂
Just made this and my husband and my mom love it. Thanks Miriam!
Hi Patty, so glad you made this for your family and they enjoyed it. I look forward to your future comments on my blog ! 🙂