This is such a delicious wee pie with beautiful autumnal flavours. If you use bright produce, the colour will shine through the lattice, making it great to serve if you have guests! If making your own vegan puff-pastry, you can substitute margarine for butter. But most supermarket pastry in Scotland is vegan (made from vegetable oil), so you can check your local shop too if you want to save 8 million years in laminations and book-turns haha!
ingredients (makes 4 generous servings)
-half butternut squash
-half sweet potato
-1 brown onion
-1 red onion
-100g firm tofu
-1 sheet of shortcrust patry
-1 sprig of rosemary
-1tbsp olive oil
- peel and chop the sweet potato and squash into 1-2cm cubes, similar size for the tofu, and cut the onions into eighths.
- everything except the tofu can go in a roasting tray. Use your hands to rub the oil and spices over the veg and cook it at 180°C for 30 minutes.
- press your pastry sheets into a tart tin or baking dish. Cut off the excess and put the dish in the freezer for about 20 minutes. Squish your excess pastry together, roll it out flat and cut the stripes for your lattice.
- fill your pie with the roasted veggies, tofu and rosemary needles. Cover with your lattice and bake at 180°C for 30 minutes or until the pasty is golden brown.
If you haven’t got all the ingredients, this recipe is so customisable: really any root veg will work, as will meat, parmesan etc. And since the only liquid in the pie is a small amount of roasting juices, I’d recommend you serve it with a gravy, jus, one time I even served it with sriracha haha (no ragrets!).