Honey mustard root vegetable pies – with a thyme crust
I’ve definitely fallen in love with this hot-water pie crust recipe. It’s lovely to work with and the results are so crisp and delicious. I also can’t get enough of root vegetables at the moment so this may be my new favourite winter meal. The pastry is rich and savoury and the filling is sweet from the root vegetables and a touch of honey with a lovely salty crunch from the feta, seeds and breadcrumb topping.
Feel free to swap the sweet potato for butternut squash or the celeriac for parsnip (or both), do whatever takes your fancy.
The easiest way to make these is in a nice deep muffin tin but because I’m greedy I made mine a little more ‘generous’ and shaped them with the help of some chefs rings and foil collars. Either way though they make a magnificent meat-free meal.
Makes 4 bigish pies or about 6 in a muffin tin
100g plain flour
35g strong bread flour
50ml boiling water
pinch of salt
1 tbsp chopped fresh thyme
200g beetroot (about 2 medium)
175g sweet potato (about 1 small)
1 tbsp honey
1 tbsp wholegrain mustard
salt and pepper to taste
3 tbsp panko breadcrumbs
2 tbsp mixed seeds (I used pumpkin and sunflower)
100g feta (or other creamy crumbly cheese)
Start by peeling all of the veg. Slice the shallot and cut everything else into small (about 1cm) dice. Keeping them all separate apart from the celeriac and shallot (to stop the beets from staining everything) either steam or microwave them until they are just tender. Melt the butter and mix it with the honey, mustard and salt and pepper. Stir one tablespoon of this into each of the cooked vegetables whilst they are still warm, so that they can absorb all of the flavours. Put these to one side whilst you make the dough for the pastry.
Whisk together the flours, salt and thyme. Lightly beat the egg and combine it with the flour mix. Melt the butter in the water and then add just enough of this to the dry ingredients to bring it together to form a lovely soft (not sticky) dough. Whilst it’s still warm roll out the dough to a couple of millimetres thick. Cut discs from the dough big enough for your tins or moulds, re-rolling the dough as necessary.
Grease your tin or moulds and line them with the pastry. Spoon in the beetroot, followed with the sweet potato and finishing with the celeriac and shallot mix. Press the vegetables down well to fill the pies. Chill the pies for 20 minutes.
Pre-heat your oven to 200°c. Crumble the cheese and mix it with the seeds and panko. Use this to cover the tops of the pies and then bake them for 30-35 minutes, until they are crisp and golden.