Roasted Vegetable Spelt Pie

This homemade roasted vegetable spelt pie is perhaps easier to make than you might imagine.

The dough needs only three household staple ingredients, and it is whipped up in minutes. You can then fill your spelt pie crust with roasted vegetables in a creamy sauce. The recipe can be adapted to use all-purpose flour.

I first made a deep dish pie (a leftover taco pie) for my book, Baking with Spelt. There’s just something so gratifying about a deep pie. This one is made with roasted vegetables which is an amazing filling for buttery, nutty spelt pastry. Just look at that layer upon layer of flavourful veggies stacked up on top of each other.

Alternative fillings for this pie

I have not eaten meat for four years, and so these days, most of my recipes are vegetarian or pescatarian. However, my kids still eat meat, so many of my recipes can be adapted to include meat. Things like my butter chicken curry, for example. Where I whip up the sauce then add chicken to theirs and usually prawns to mine. 

The crispy spelt crust would work with anything. Cooked meats such as chicken, ham or beef, or fish (particularly salmon) would all work with the creamy sauce. There’s no need to get rid of the veggies though. Just replace half of them with meat. 

Pies are also an awesome way to use up leftovers. Just throw it all in a bunch of spelt pastry and you have a meal that will satisfy pretty much every member of your family. Frugal and delicious, what more could you need?

Other homemade spelt pie crust recipes

• Cheese spelt pasties
• Caramel pecan galette with dark chocolate
• Chicken and ham individual pies
• Chocolate and caramel Rolo pie
• Goat’s cheese pie (gluten free)

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Roasted Vegetable Deep Dish Spelt Pie (with homemade spelt pie crust)

This homemade deep dish spelt pie crust recipe takes minutes to make. The roasted vegetable filling offsets the buttery homemade pastry beautifully.

Course Main Course

Cuisine British

Keyword Spelt Pie Crust

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Ingredients

Pastry:

• 180g (1½ cups) spelt flour (see note 1)
• ½ tsp salt
• 120g (¾ cup) butter (cold and chopped)
• 2-4 tbs cold water

Filling:

• 700g (1½ pounds) potatoes - chopped into small pieces (see note 2)
• 1 large yellow/brown onion (finely chopped)
• 1 red onion (finely chopped)
• 1 red pepper (chopped)
• 2 cloves garlic (finely chopped)
• salt & pepper (to taste)
• 2 tsp rosemary
• 1-2 tbs olive oil
• 100ml (⅖ cup) cream
• 1 egg (medium)

Instructions

Filling:

• Pre-heat the oven to 200ºC (400℉).
• Add all the filling ingredients (apart from the cream and egg) to a large baking pan.
• Drizzle with olive oil and roast until they have softened (around 30-40 minutes). 
• Remove the vegetables from the oven and reduce the oven temperature to 175ºC (350℉).

Pie Crust:

• Mix the flour and salt together.
• Chop the butter into small pieces and add to the dry ingredients.
• Work the butter in (either using the rubbing in method or a stand mixer) until you have an overall breadcrumb consistency, with some larger pieces of butter still showing.
• Add two tablespoons of cold water and allow the mixture to come together. It should be soft but not sticky. If you feel you need more water, just add ½ tablespoon at a time.
• Form into a ball, cover with clingfilm, and place in the fridge for about 30 minutes.
• When ready, roll the pastry out into a large, rough circle shape (I roll it for a while and then place it on baking paper so that I can get the pastry as thin as possible without it sticking).
• Place the pastry inside a pie dish or baking tin - I used an 18cm (7") springform, rather than a dish, because I wanted a deeper pie. It was also easier to get the pie out and take pictures, but if you are not worried too much about aesthetics, just use any ovenproof dish you have.
• Smooth the pastry against the surface of the tin leaving an edge a little higher than the tin (it will shrink when baked).
• Next, bake the pastry blind: Cover the pastry with baking paper or aluminium foil and fill with dried beans. Bake for 10 minutes. Remove from the oven.
• In the meantime, beat your cream and egg together. Add to a bowl along with the cooked vegetables. Give it a stir to make sure everything is combined.
• Spoon into the pie crust and return to the oven to bake for a further 25-30 minutes (you can add a touch of cheese to the top if you like, but it isn't necessary). 
• Allow to cool for a while and serve warm, or let cool completely and eat cold. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

1. You can use regular flour in place of spelt (just use the same amount).
2. I didn't peel my potatoes, but you can if you prefer.