Samosa Pie

This vegan dish is a wonderful entertaining centrepiece and the easy-to-make pastry is a dream to work with.

Hands-on time 30min, plus cooling and chilling. Cooking time about 1hr 50min. Serves 8

for the filling

◆ 2tbsp vegetable oil

◆ 2 large onions, finely sliced

◆ 3 garlic cloves, crushed

◆ 3cm (1¼in) fresh root ginger, peeled and finely grated

◆ 1 red chilli, deseeded and finely chopped

◆ 2tbsp medium curry powder

◆ 2tsp mustard seeds

◆ 2tsp cumin seeds

◆ 1tbsp black onion seeds

◆ 100g (3½oz) red lentils, rinsed in cold water

◆ 2 large tomatoes, roughly chopped

◆ 1 large carrot, finely chopped

◆ 500ml (17fl oz) vegetable stock, vegan if needed

◆ 1 small cauliflower, roughly 600g (1lb 5oz), cut into small florets

◆ 150g (5oz) frozen peas

◆ Large handful fresh coriander, roughly chopped for the pastry

◆ 350g (12oz) plain flour

◆ 100g (3½oz) strong white bread flour

◆ 1tsp turmeric

◆ 150g (5oz) Trex vegetable fat

◆ 1tbsp unsweetened soya milk

1 Start by making the filling. Heat the oil in a large pan and gently cook the onions for 15min until completely softened and deep golden. Add the garlic, ginger, chilli and spices and cook for 2min, then add the lentils, tomatoes, carrot, stock and some seasoning. 2 Bring to the boil, lower heat, cover and simmer for 20min. Remove lid and stir in the cauliflower. Cook for a further 10min, until cauliflower and lentils are tender, then stir through the peas and coriander. Check seasoning and set aside to cool. 3 When the filling is cool, make the pastry. In a large bowl, mix the flours with the turmeric and ½tsp fine salt. Add the vegetable fat and rub it in with your fingertips until mixture resembles fine breadcrumbs. Pour in 125ml (4fl oz) just-boiled water and bring together with a wooden spoon. Tip on to a work surface and (when cool enough to handle) knead for 2min to form a cohesive ball. Cut off a ¼ and wrap in clingfilm. 4 Roll out the larger piece of pastry to a circle approximately 3-5mm (⅛-¼in) thick. Use to line a deep 20.5cm (8in) round cake tin, working the pastry so it comes 7cm (2¾in) up the sides of the tin. 5 Spoon in the filling and smooth to level. Roll the remaining pastry out to a circle just larger than 20.5cm (8in) – use your cake tin base as a guide. Lay this over the filling and pinch the edges of the pastry together to seal. Cut a steam hole in the middle and chill for 30min. 6 Preheat oven to 180°C (160°C fan) mark 4. Brush the pie top with soya milk. Cook for 1hr. Leave to stand in tin for 10min before removing from tin and serving. PER SERVING 516cals, 13g protein, 23g fat (7g saturates), 60g carbs (8g total sugars), 7g fibre GET AHEAD Prepare to end of step 5 up to 4hr ahead. Complete recipe to serve.