This past Christmas, my aunt gave me some money, which I used towards this new enamel pie dish from England! I was so thrilled when it arrived and was looking forward to using it for the first time–although I had to wait a few weeks before I could use it. 😌
I always look forward to making savory pies. They’re one of my favorite supper dishes to make, since they’re so comforting to eat and fun to make. It’s a blast watching the rough puff pastry rise in the oven. Not every savory pie needs meat, though! This chickpea, spinach, and mushroom pie is vegetarian, which is perfect for serving on Meatless Monday. 🍄
One awesome feature about this recipe is that the filling is packed with nutrients! One serving gives you 23% of your daily iron intake, plus a lot of vitamin A and vitamin C. You can even make the pastry and filling ahead of time and assemble the pie just before baking. Your family will love this colorful, well-spiced filling with a gloriously flaky golden pastry. 🥧 You’ll want to serve this chickpea, spinach, and mushroom pie with our toasted almond and cranberry salad. Let’s get baking!Print
Chickpea, spinach, and mushroom pie is an easy vegetarian dinner recipe for families. This savory comfort food is packed with color, flavor, and nutrients to keep you healthy!
For the Filling
- 4 cups sweet potatoes, peeled and diced (1.4 pounds or 660g unpeeled)
- 1 cup red bell pepper, chopped (150g; about 1 medium pepper)
- 2 cups yellow onion, chopped (290g; about 1 1/2 large onions)
- 4 garlic cloves, minced
- 1 pound baby portobello mushrooms, rinsed and sliced (453g)
- 5 tablespoons butter
- 1/3 cup fresh parsley, roughly chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1 tablespoon white sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 16-ounce can reduced sodium chickpeas, drained (453g)
- 2 cups vegan protein broth or vegetable stock (450 ml)
- 9 ounces frozen chopped spinach, thawed (255g)
For the Pastry
- 1.3 lb rough puff pastry or puff pastry (600g)
- 1 large egg, beaten
Preparing the Veggies (40 minutes)
- Peel and dice the sweet potatoes.
- Wash and chop the bell pepper, discarding the seeds and white membrane.
- Chop the onion and mince the garlic.
- Rinse the sliced mushrooms.
Making the Filling (35 minutes + optional cooling)
- In a large saucepan, melt 2 tablespoons of butter over medium heat, then add the sliced mushrooms. Cook, stirring frequently, until all the liquid has evaporated and the mushrooms have turned a deep brown. Spoon into a bowl and set aside.
- While the mushrooms are cooking, melt 3 tablespoons of butter in a deep, 3-quart frying pan over medium-high heat. Add the bell pepper and saute until just starting to soften, then add the onions. Cook for a couple minutes, stirring occasionally, then add the minced garlic. Continue to cook until the onions are just turning golden brown.
- Lower the heat to medium and stir in the parsley, thyme, sesame seeds, cumin, coriander, cayenne pepper, salt, and pepper.
- Dump in the diced sweet potatoes and drained chickpeas. Cook for a minute or two, then pour in the stock. Cover the pan and bring the mixture to a boil, then let it simmer for a few minutes on medium-low heat until the sweet potatoes are just fork tender.
- Stir in the thawed spinach and let the mixture simmer until the spinach is heated through and almost all of the liquid is gone. If you have the time, spoon the mixture into a large, shallow dish to cool completely before assembling the pie.
Assembling the Pie (15 minutes)
- Preheat the oven to 400 F and pull out a large, sturdy cookie sheet with a rim.
- Roll out the pastry on a lightly floured surface to about 1/8 inch thick. Cut out a pastry lid to cover a 6-cup (1.5 liter) capacity pie dish, then put the lid on a small cookie sheet and chill in the fridge until needed.
- Stack the scraps and re-roll them, cutting them into strips wide enough to sit on the lip of the pie dish. Brush the dish’s lip with beaten egg and cover the lip with the pastry strips. Cut out decorative shapes from the remaining scraps.
- Evenly spread the cooled filling in the pie dish. Brush the pastry edge with beaten egg and lay the chilled pastry lid on top, firmly pressing the edges together to seal. Lightly crimp the edges with a fork.
- Brush the entire top with beaten egg and stick on the decorative shapes. Brush the shapes with egg also, then cut 6-8 small vent holes in the top.
Baking the Pie (30 minutes baking + 20 minutes cooling)
- Place the pie on the large rimmed cookie sheet and bake in the middle of the oven at 400 F for about 30 minutes, until the pastry is well risen and a deep golden brown.
- Let the pie cool on a wire rack for at least 20 minutes before serving.
- The filling can be made up to 48 hours ahead of time and kept in the fridge until needed.
- The rough puff pastry can also be made the night before and stored in the fridge.
- If you’re in a hurry, bake the pie without letting the filling cool first. You’ll have to work quickly, though, because the hot filling will start to melt the butter in the pastry. Make sure the oven is preheated before your start assembling the pie, and keep the pastry as cold as possible (not frozen, though!). Bake the pie as soon as it is assembled.