Recipe: Rainbow Pie
The mess of colour before you jam on the lid of this heavily stuffed rainbow pie!
This delicious recipe is rich in delicious vegetables, full of flavour and colour and brilliant for a table of 2-6 (depending on sides!)
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You can really add anything you like to this super-full pie depending on the season you’re in and BONUS you can easily make this gluten free! so a great addition for your GF family members or visitors <3
It’s a bit of a stepped process but not complicated, it’s worth the effort!
RECIPE NOTES:
I love to serve this pie with a zesty tomato chutney or a sweet kasundi if you prefer a bit of extra richness :) This dish serves 2-4 easily on it’s own and up to 6 with greek lemon potatoes and cucumber salad!
Serves 2-4 on its own but up to 6 with sides
Ingredients
520g raw pumpkin
1-2 medium sized beetroots roasted or 1 can of whole beetroots
440 g of canned lentils or 400g of home-cooked
A bushel of spinach 300-500g (fresh or frozen)
Sea Salt & Pepper to taste
1 onion (onion sensitive ? Asfoteda is a great alternative or omit entirely)
1-3 cloves of garlic (garlic sensitive? Use garlic oil on your pumpkin or omit from recipe)
3 tablespoons olive oil or oil of your choice
Two sheets of puff pastry
Kitchen items
26cm springform cake tin
Baking tray or roasting dish
Large cooking pot
Baking paper
kitchen gloves (optional)
Method
Take pastry out to defrost & pre-heat oven to 200C
Peel and chop your pumpkin into small 1-2cm cubes, chuck on to a roasting tray, sprinkle with olive oil, salt and pepper and toss till covered. If you’re using raw beetroot, chop into wedges and wrap in bake paper, place on tray. Roast in the oven for 10-20minutes until golden coloured & beetroot is cooked through. Remove from oven & set aside.
Next oil your springform tin & lay your 1st sheet in the tin, cut the corners of the second sheet and use those fun triangles to fill the side-gaps in the tin.
Drop oven to 175C and place tin in to blind bake the pastry until puffy but pale
Dice your onion and put in your pot with a small amount of your olive oil on medium heat, allow onion to slowly caramelise while chopping garlic & spinach! (frozen spinach simply defrost and squeeze excess water out!)
Drain & rinse those lentils!
Add chopped garlic to pot and sauté for 2mins until fragrant, add cooked lentils and spinach to wilt, let the water evaporate and then take off the heat.
Peel beetroot and dice into 1-2cm squares (I use gloves so my hands don’t stain!), if you’re using tinned beetroot no need to peel- just drain them and get chopping! Throw your cooked pumpkin & chopped beetroot in to the pot and mix evenly in.
Once blind baked, take pastry out of oven and fill with your vibrant, colourful vegetable mix and lay your remaining little heptagon shaped 2nd pastry sheet on top and brush with the last of your olive oil and sprinkle with salt and pepper.
place in the oven for 35minutes until deeply golden-brown and ready to be devoured!
Serve with tomato chutney and/or sides, Enjoy!
Feeling inspired? Send me a photo of your rainbow pie or tag me on instagram with a picture @_annie_johns_ to go in the draw to win a free private 1:1 restorative session !
