This delicious and impressive looking meal worked a charm when cooking for people with various food intolerances and preferences (nut allergy, lactose intolerant, and vegetarian). It was easy to make and it definitely makes a great impression when brought to the table. Serve with a big salad.RoastVegHoumousPie

This recipe originally came from Delicious magazine. I modified it slightly to suit my preferences. Please visit the original recipe if you’re interested.

Roast Vegetable and Houmous Pie
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 onion, cut into wedges
  2. 10g small broccoli florets
  3. 1 each red and yellow peppers, deseeded and cut into chunks
  4. 1 courgettes, thickly sliced
  5. 1 aubergines, thickly sliced
  6. 2 tsp cumin seeds
  7. 1 tbsp olive oil
  8. 200g reduced-fat houmous
  9. Finely grated zest of 1 lemon
  10. 2 tbsp chopped fresh coriander
  11. 375g pack ready-rolled puff pastry
  12. 1 small sweet potatoes, 1 thinly sliced, and 1 cut into chunks
  13. 1 egg yolk mixed with 1 tbsp milk, for glazing
Instructions
  1. Preheat the oven to 220°C/fan 200°C/gas 7. Mix the onion, broccoli, peppers, courgette, aubergine, and chunky-cut sweet potato (not thinly sliced one) in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes.
  2. Remove and mix in the houmous, lemon zest and coriander. Turn the oven down to 200°C/fan180°C/gas 6. Cut the pastry in half to make 2 rectangles. Transfer 1 piece to a lined baking sheet and arrange the uncooked, thinly sliced sweet potato in slightly overlapping layers to cover the pastry, leaving a 2cm border. Pile the roasted veg on top of the potatoes and brush the border with the egg glaze.
  3. Roll the remaining pastry out a little thinner. Drape over the filling, press the pastry edges together to seal and trim away any excess pastry. Egg wash the top and cut 3 diagonal slits in the pastry.
  4. Bake for 25-30 minutes, until the pastry is golden brown and puffed up. Serve with a dressed mixed salad.
Adapted from Delicious Magazine
The Pescetonian http://pescetonian.co.uk/