Ingredients Serves 6-8

Filling:-

• 2 red onions, finely sliced
• 150g celeriac or similar root vegetable
• 200g carrots
• 200g cashew nuts
• 1 Tbsp extra virgin olive oil, plus extra for basting the pie crust
• 1 small bunch fresh thyme
• 1 small bunch fresh sage
• 100g cooked chestnuts
• 150g cooked quinoa (75g dry, cooked) / or dry couscous
• ½ tsp Cayenne pepper
• 2 tbsp soy sauce
• ½ tsp freshly ground pepper

Pastry:-

• 280g wholemeal flour
• 140g Flora Plant Butter
• 120g water

Method

To make the pastry (can be prepared ahead of time)

• Grate the butter into the flour and using your fingertips, crumble the two together until you have what resembles fine breadcrumbs. 
• Add the water and pull it together with your hand to combine.  Place inside cling film and leave in the fridge for at least 30 minutes.
• To make the filling
• If your cashew nuts are not roasted, put them into a small pan on a high heat and dry-roast them for about 5–8 minutes, stirring occasionally, till they start to get golden.
• Crush half of the roasted cashew nuts by putting them into a food processor and pulsing until they are finely chopped.  Leave the rest whole.
• Peel and finely slice the onions.
• Chop any rough gnarly bits off the celeriac and grate it along with the carrots (no need to peel, as a lot of the goodness is in the skin).
• Put the oil into a large pan or pot on a medium heat. Add the onions and fry for 5 minutes, stirring regularly. Next, add the grated carrots and celeriac, and cook for 5 more minutes, stirring regularly. Remove the pan/pot from the stove.
• Remove the leaves from the thyme and sage and roughly chop, Quarter the chestnuts and then add them along with the herbs to the pot along with the cayenne, tamari/soy, and ½ teaspoon of black pepper. Add all the cashew nuts (crushed and uncrushed), along with the cooked quinoa/couscous and mix well.
• Taste the filling and season if you think it needs any more salt or pepper.  Leave to cool.
• Preheat the oven to 180°C/350°F/Gas Mark 4. Line a baking tray with baking parchment. Roll out  2/5^th of the pastry on the parchment and lightly brush with oil on the top side.
• Put the cashew and chestnut filling into the centre of the pastry and form into a smooth mound shape, leaving enough space to layer the other pastry on top with a good seal (approximately 1cm)
• Roll out the rest of the pastry and place it on top, so that it covers the filling completely and overlaps onto the base pastry.
• Using your hand mould the pastry around the filling to remove air holes and pushing gently around the base to seal.
• Brush the entire outside of the pastry with oil and make score lines with a sharp knife.
• Bake in the preheated oven for 40 minutes, or until the pastry is golden.
• If cooking in the Remoska – Placed directly in base ontop of a light layer of semonlina.  Cook for 55 minutes without covering.