Chocolate Chilli Pie



  • 133g plain flour, plus extra for dusting
  • 66.6g salted butter, (cold)
  • 30ml water

Pie Filling

  • ½ red onion
  • 2 garlic cloves
  • 1 small fresh chilli
  • 1 tbs oil
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • ½ tsp salt and pepper
  • ½ tsp smoked paprika
  • 1 red pepper
  • 1 aubergine
  • 1 x 400g tin of kidney beans
  • 1 x 400g tinned tomatoes
  • Juice of ½ a lime
  • 30g of dark chocolate finely chopped

Method – Pastry

  • Measure out the flour, add the cold butter chopped into small pieces and crumb using your fingers and thumbs to combine the flour and butter a little. Add the water in a hole in the middle and combine all the pastry ingredients together trying not to take too long.
  • Form into a ball and put in cling film in the fridge for at least an hour or until an hour before you wish to use it.

Method – Pie

  • Pre-heat the oven to 180 degrees.
  • Peel and finely chop the onion, garlic and chilli and deseed and chop the pepper and aubergine into small chunks. Drain and rinse the kidney beans.
  • Heat the oil in a large pan on medium heat and add the onions, garlic and chilli – cooking for roughly 4 minutes or until they soften and brown slightly.  Add the cumin, coriander, smoked paprika and salt and pepper and cook for another minute, stirring continuously.
  • Add the pepper, aubergine and kidney beans and stir well. Put the lid on and leave to sweat for 10-15 minutes, stirring often until softened. Add the tinned tomatoes, lime juice and chocolate and cook for a further 10 to 15 minutes.  Add the vegetable mixture to your pie bowl.
  • Roll out your pastry and lay over the top of the pie mix, pinching around the edges.  Brush the pastry top with milk and make a hole in the middle with a knife so that the steam can get out whilst cooking.
  • Cook for 15-20 minutes until the pastry is golden and the vegetables are bubbling.

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