Vegetarian Kidney Bean Pie
Generated on: June 26, 2024
Ingredients
pastry:
- All-purpose flour300 g
- Unsalted butter150 g
- Cold water60 ml
filling:
- Olive oil2 tbsp
- Onion1
- Carrot2
- Garlic cloves2
- Kidney beans400 g
- Vegetable stock250 ml
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- Cornstarch1 tbsp
- Dried thyme1 tsp
- Salt
- Black pepper
for serving:
- Fresh parsley
- Mashed potatoes
- Steamed green peas
Directions
- 1
Preheat the oven to 200°C.
- 2
In a bowl, combine all-purpose flour and unsalted butter. Rub the butter into the flour until the mixture resembles breadcrumbs.
- 3
Gradually add cold water and mix until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4
Heat olive oil in a pan over medium heat. Finely chop the onion, carrot, and garlic and sauté until softened.
- 5
Add kidney beans, vegetable stock, tomato paste, Worcestershire sauce, cornstarch, dried thyme, salt, and black pepper. Stir and simmer for 10-15 minutes until the mixture thickens.
- 6
Roll out the chilled pastry on a floured surface and use it to line a pie dish. Trim any excess pastry.
- 7
Pour the bean mixture into the pastry-lined dish and cover with another layer of rolled-out pastry, crimping the edges to seal.
- 8
Make a few small slits in the top crust to allow steam to escape, then bake for 35-40 minutes until golden brown.
- 9
Garnish with chopped fresh parsley and serve with mashed potatoes and steamed green peas.
Enjoy your food!
