Savory Christmas Pie

Name: Savory Christmas Pie
Total time: 120 min
Ingredients: warm water; vegetable stock; brown lentils; lemon juice; apples; onion; rapeseed oil; apple cider vinegar; spelt flour; salt; maple syrup; red kuri a.k.a. sunshine squash; salt; cashews; garlic; spinach; Dijon mustard; olive oil; water; lemon juice; salt

high-protein, colorful pie

120 min

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By Anne-Sophie Hoffman
December 21, 2021

Why trust us?

Never heard of such a thing as a savory pie? Let alone a pie as a main dish for a dinner? Let us explain just how this colorful, spiced pie will bring all your favorite autumn and winter vegetables together in one bite. It’s like a vegan layered shepherd’s pie, and even if you can’t imagine that working out, let’s just say: You’re gonna love it.

Ingredients

4 Persons

For the dough:

300 ml

warm water

For the lentil puree:

400 ml

vegetable stock
150 g

brown lentils
2 tbsp

lemon juice

For the apple chutney:

2

apples
1

onion
1 tsp

rapeseed oil
50 ml

apple cider vinegar
1 tsp

spelt flour
1 tsp

salt
2 tbsp

maple syrup

For the pumpkin puree:

400 g

red kuri a.k.a. sunshine squash
1 pinch

salt

For the spinach pesto:

40 g

cashews
2 cloves

garlic
100 g

spinach
1 tbsp

Dijon mustard
2 tbsp

olive oil
1 tbsp

water
3 tbsp

lemon juice
1 pinch

salt

Preparation

1

Mix the Protein Pizza with water and a pinch of salt. Knead with your hands until you get a well-mixed dough. Set aside.
2

Wash the lentils well. Bring to a boil in the vegetable broth. Reduce the heat and simmer for 25-30 minutes, stirring regularly.
3

Mix the cooked lentils with the lemon juice. Use a blender or a hand blender to puree the mixture until smooth.
4

Season the lentil puree with salt.
5

Peel and core the apples. Cut into cubes. Dice the onion.
6

Heat the rapeseed oil over medium-high heat. Add the onion. Saute until transparent.
7

Add the cubes of apple. Deglaze with the apple cider vinegar. Now let the apple chutney simmer on medium heat for about 10 minutes. In a separate bowl, whisk the maple syrup and the spelt flour. Add to the chutney and mix well. Bring to a boil for a moment, then remove from the heat. Season with salt. Set aside to cool.
8

Preheat the oven to 200° C.
9

Cut the pumpkin into cubes. Slice the beet thinly. Lay a piece of parchment paper on a baking sheet and spread the pumpkin and beet out evenly. Brush with a bit of rapeseed oil and season with salt and pepper.
10

Roast the pumpkin and beets for 25-30 minutes in the oven at 200° C.
11

Puree the pumpkin in a strong blender.
12

Wash the spinach well to remove any traces of dirt. Bring a large pot of salted water to the boil. Blanch the spinach in the boiling water for 3-4 minutes. Now blend the spinach in the blender.
13

Toast the cashews in a dry pan over medium heat for 3-4 minutes. Chop coarsely with a chef’s knife.
14

Add the remaining ingredients for the pesto to the spinach in the blender. Puree until it reaches your preferred pesto consistency.
15

Reduce the oven to 180° C.
16

Grease a springform pan (18cm diameter) or line it with parchment paper.
17

Dust your working surface with flour. Roll two-thirds of the pizza dough into a large circle. Place the dough into the springform pan. It should reach about 6cm up all around the edges of the springform. Press into the springform.
18

Roll out the rest of the dough into a circle.
19

Now set up the layers of your savory pie. First spread the lentil puree evenly over the crust. Then place the roasted beets on top of the lentil layer. On top of the beets goes the pumpkin puree. Next comes the apple chutney. Finally, spread the spinach pesto on the very top.
20

Cover your savory pie with the remaining circle of dough. Press the edges gently to seal.
21

Use a sharp knife to make a few cuts into the top of the pie. Bake for 50 minutes at 180° C until golden-brown.
1

Enjoy!