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This wonderfully warming vegetarian pie recipe is a great alternative to a Sunday lunch. You can also freeze it.
Per serving (based on 10): 564kcals, 32.2g fat (15.5g saturated), 19.6g protein, 52.3g carbs, 12.8g sugar, 1.1g salt
This pie is delectable with a glass of appley, medium-bodied South African Chenin Blanc.
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I agree with kestalsky; this pie looks great but really fails on taste and texture. The components of the filling do not gel well together in any way. The cumin attempts to bring together the vegetables and cheeses with some heat, but for the most part they remain as separate elements, each vying for attention. In terms of texture, the pie just falls apart on cutting, and is neither dry nor moist. It's like a bunch of leftovers has been chucked into a pie case with an idea that some curry powder will bring it all together. It doesn't. The pasrty, however, is a winner but requires a long bake to bring it to crispness.
We tried this recipe for dinner tonight - the individual components are lovely but they taste very strange together. The parmesan and polenta pastry is sublime, the roasted red onion and garlic is really tasty, and the seasoned butternut squash is beautiful. Mixed together, however, just tastes plain strange! We will most certainly be stealing elements of this pie for other meals... but in the meanwhile we have half of this huge thing left to get through/dispose of!
This also works really well as two smaller pies (which serve 4 each) as they keep their shape better with the higher pastry to filling ratio. Eat one on the day and freeze the other. Use the filling quantity specified but make 1.5 times the amount of pastry in the recipe. Use a standard sandwich cake tin to hold each pie, which will then take a single layer of each filling type.
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