This is one of my favourite pies to make. Regardless if you go with the vegan or non-vegan version you will end up with a silky-smooth filling topped off with sweet delicious tomatoes. This is lovely as a main dish enjoyed with a big salad or even as a starter if cut into smaller bite-size pieces. It’s also great as picnic addition and leftover savoury breakfast! The buckwheat base also makes this gluten-free which is a double whammy!
This recipe is part of an on-going series with Abel and Cole. I had the absolute pleasure of visiting the farm where these gorgeous tomatoes were grown, which you can read all about here.
Rainbow Curry, Rice and Veggies
- 450 grams of buckwheat flour
- 100 ml of olive oil
- 354 ml of water approximately more or less to get the dough together
- Salt & pepper Vegan Filling:
- 2 packets of tofu
- 250 ml of plant milk (any variant works, just try to go for unsweetened)
- 2tbsp of flax seeds
- 1tbsp of turmeric
- Salt & pepper to taste Non-Vegan Filling
- 500g of thick cream
- 6 eggs
- 1tbs of turmeric
- Salt & pepper to taste Save for last
- Chopped chives
- 1 handful of spinach
- 2 punnets of cherry tomatoes halved
- Preheat your oven to 180 degrees. Start off with making your dough. Add all the dough ingredients into a large bowl and start to combine. Keep kneading in the bowl until it is well incorporated. Add more water if required. Once combined, remove to a lightly flour-dusted surface and knead out all the lumps and bumps until you have a lovely firm and smooth dough ball. Cover and set aside for 15 minutes on the side – do not place in the fridge.
- To make your filling – combine all the ingredients of your preferred version into a blender and blitz until smooth and set aside.
- By this time your dough will have rested. Sprinkle some more flour on a dry work surface and put your beautifully formed dough on the table and start rolling it out with a rolling pin one bit at a time. If needed add extra sprinkles of flour to keep the rolling pin from sticking. Once you have rolled it out to your desired size, slowly loosen it up from the work surface ready to transfer to your pie form. I like to grease the pan with some olive oil.
- Gently lay the dough into your form and start shaping accordingly on the sides. If there are bits missing add them with the overflow of dough that you might have in other areas.
- Push gently with a fork on the sides and puncture the dough at the bottom so that it can cook evenly. Put the pie crust in the oven for 10 minutes to pre-cook before filling it.
- While the pie is cooking prepare your cherry tomatoes by giving them a wash, patting them dry and chopping in half.
- Once the pie crust is light brown and half cooked it is ready to be filled. Add a handful of chopped spinach into the casing. Pour in your pre-made pie filling and make sure that it’s even across the entire case. Give it an extra sprinkling of salt and pepper. Then add your half cherry tomato halves. Once everything is in the pie casing cook in the oven for another 20 -25 minutes until the filling is firm and tomatoes have a beautiful glaze.
- Add some extra sprinkles of chilli if you wish and serve with a big salad.
- Lots of love and happy baking.