80ml olive oil
2 teaspoons ground cumin
½ teaspoon ground cinnamon
1 tablespoon vegan red wine vinegar
3 beetroots (about 400g), peeled and sliced into rounds about ½ cm thick
1 small celeriac (about 750g) peeled cut into quarters and then sliced into triangles about ½ cm thick
2 teaspoon smoked paprika
1 tablespoon semolina
250g swiss chard, leaves only
For the pastry:
150g coconut oil, plus extra for the tin
500g spelt flour
Almond milk, for brushing
- First make the filling. Heat oven to 220°C/200°C fan forced. Mix together 1 ½ tablespoon oil with the cumin, cinnamon and vinegar, and rub the mixture all over the beetroot. Put the beetroot into a small roasting tin, season well, then cover with foil and roast for 20mins.
- Meanwhile, toss the celeriac with 2 ½ tablespoons of oil, the thyme, garlic and some seasoning in a second roasting tin. Separate out the slices so they cook evenly, then cover the tin in foil.
- In a third roasting tin, mix the sweet potato with the remaining oil, the smoked paprika and some seasoning, and cover with foil.
- Once the beets have cooked for 20 mins, add the celeriac and sweet potato to the oven alongside them, and roast all veg for 40 mins further or until tender. Remove the thyme sprigs, squeeze the garlic cloves out of there skins and mash them in with the celeriac, then leave all the veg to cool. All the veg can be cooked the day before and kept in the fridge.
- For the pastry, boil the kettle and use some coconut oil to grease a deep 20cm spring form cake tin.
- Pour the flour into a bowl and add 1 teaspoon of salt.
- Mix the coconut oil with 200ml boiling water, stir until melted. Pour into the flour and mix with a wooden spoon to form a dough.
- Working as quickly as you can (its best to roll the pastry when its warm), cut off a ¼ of the dough and set aside under a tea towel. Roll out the rest to ½ cm thick, then use it to line the cake tin, pressing the dough into the corners and leaving any excess pastry overhanging the sides. Don’t worry if the pastry breaks, you can patch it up as you go. Heat oven to 200°C/180°C fan forced.
- Now build the pie. Cover the base with chard leaves, then scatter over the semolina (which will absorb the beet juices), press in the beetroot, and season. Add another layer of chard, followed by the sweet potato, and season. Add a final layer of chard leaves, then top with the celeriac and season again.
- Roll out the pastry that was set aside to a thickness of ½ cm. put the pastry on top of the pie and using a fork, press together the overhanging pastry to create a crimped edge. Make a steam hole in the middle of the pie, then brush the top with a little almond milk mixed with a spoonful of oil. Bake for 45 mins until the pastry is a deep golden brown. Leave to cool for 15 minutes then remove from the tin.