For the filling
- 80ml olive oil, plus further for brushing
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tbsp vegan red wine vinegar (we broken-down Aspall)
- 3 beetroots (about 400g), peeled and sliced into rounds about 0.5cm thick
- 1 small celeriac (about 750g), peeled, reduce into quarters after which sliced into triangles about 1 cm thick
- 4 thyme sprigs, leaves picked
- 4 fat unpeeled garlic cloves
- 3 colossal candy potatoes (about 600g), peeled and sliced into rounds about 0.5cm thick
- 2 tsp smoked paprika
- 1 tbsp semolina
- 250g Swiss chard, leaves totally (set the stalks to be capable to add to soups, stews and risottos)
For the pastry
- 150g coconut oil, plus further for the tin
- 500g spelt flour
- almond milk, for brushing
- STEP 1
First, make the filling. Heat oven to 220C/200C fan/gasoline 7. Combine together 1½ tbsp oil with the cumin, cinnamon and vinegar, and rub the aggregate throughout the beetroot. Build aside the beetroot staunch into a small roasting tin, season effectively, then quilt with foil and roast for 20 minutes.
- STEP 2
In the meantime, toss the celeriac with 2½ tbsp oil, the thyme, garlic and some seasoning in a 2nd roasting tin. Separate out the slices so they cook dinner evenly, then quilt the tin in foil. In a Third roasting tin, mix the candy potato with the final oil, the smoked paprika and some seasoning, and quilt with foil. Once the beets maintain cooked for 20 minutes, add the celeriac and candy potato to the oven alongside them, and roast the entire veg for 40 minutes extra or except at ease. Take the thyme sprigs, squeeze the garlic cloves out of their skins and mash them in with the celeriac, then leave the entire veg to frigid. The entire veg may maybe maybe furthermore be cooked the day sooner than and saved in the fridge.
- STEP 3
For the pastry, boil the kettle and expend some coconut oil to grease a deep 20cm springform cake tin. Pour the flour staunch into a bowl and add 1 tsp salt. Combine the coconut oil with 200ml boiling water, proceed except melted (build it in the microwave if need be), then pour into the flour and mix with a wooden spoon to include a dough. Working as rapidly as you are going to be in a design to (it’s totally to roll the pastry when it’s warm), reduce off a ¼ of the dough and design aside under a tea towel. Roll out the comfort to 0.5cm thick, then expend it to line the cake tin, pressing the dough into the corners and leaving any extra pastry overhanging the perimeters. Don’t difficulty if the pastry breaks – it’s very forgiving, so you are going to be in a design to patch it up as you tear. Heat oven to 200C/180C fan/gasoline 6.
- STEP 4
Now include the pie. Quilt the spoiled with chard leaves, then scatter over the semolina (that may maybe soak up the beet juices), press in the beetroot, and season. Add one more layer of chard, followed by the candy potato, and season. Add a closing layer of chard leaves, then high with the celeriac and season all as soon as more.
- STEP 5
Roll out the pastry you design aside to a thickness of 0.5cm to make expend of as the lid. Build aside the lid on high of the pie and, the utilization of a fork, press together the overhanging pastry to assemble a crimped edge. Develop a steam hole, then brush the discontinuance with a itsy-bitsy little bit of almond milk blended with a spoonful of oil (this would maybe furthermore merely abet to coloration the pastry). Bake in the centre of the oven for 45 minutes except the pastry is a deep golden brown. Leave to frigid for 15 minutes, then salvage from the tin and support through the desk. Will expend for as a lot as a couple days in the fridge (the pie will more than seemingly be delectable cool).