Chilli Con Spinach Pie

Name: Chilli Con Spinach Pie
Ingredients: 2 tablespoons olive oil; 1 large red onion, finely chopped; 2 cloves garlic, crushed; 1 large carrot, chopped; 1 400 g tin chopped tomatoes; 400 ml vegetable stock; 40 g dried soya mince; 1 teaspoon black pepper; 1 teaspoon chilli powder; 1 teaspoon ground cumin; 150 g turtle beans, soaked and cooked ( or any other beans of your choice ); 200 g fresh spinach, chopped; 1 tablespoon milled linseed; 1 sheet ready roll puff pastry ( I use Jus-Rol )

14 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 large red onion, finely chopped
2 cloves garlic, crushed
1 large carrot, chopped
1 400 g tin chopped tomatoes
400 ml vegetable stock
40 g dried soya mince
1 teaspoon black pepper
1 teaspoon chilli powder
1 teaspoon ground cumin
150 g turtle beans, soaked and cooked ( or any other beans of your choice )
200 g fresh spinach, chopped
1 tablespoon milled linseed
1 sheet ready roll puff pastry ( I use Jus-Rol )

Directions

1

Preheat the oven to 200 degrees Celsius ( 400 F )
2

Over a medium heat, in a large pan, fry the onion and garlic for a few minutes until the onions have started to soften. Add the carrots and continue to fry for 2-3 minutes.
3

Add the chopped tomatoes and vegetable stock and cover and simmer for 10 minutes.
4

Uncover and add the died soya mince, black pepper, chilli, cumin and linseed and continue to cook for another 5 minutes.
5

Finally add in the beans and spinach and combine well until the spinach has wilted.
6

Pour the mixture into an oven-proof dish and top with the pastry sheet. Brush with a little soya milk and decorate by scoring the top into diamond shapes. Bake for 40 minutes or until golden brown.