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