Spicy Vegetable Pie with Cumin Pastry


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Another winter day and feeling like something warming and tasty and vege.  A bit of a search on the net while sitting in front of the fire with a glass of wine – almost don’t need dinner!   Though Mr MWCED may not agree,  I am sure he would enjoy a nourishing meal.  Found a recipe on Naive Cook Cooks which sounded just perfect.  The original recipe has cauliflower, which we don’t eat,  and we don’t usually eat peas,   so I subbed a few vegetables, and roasted some,  which makes it a little different.   I’m sure you could make your own version too.    The pastry is Wonderful!   The toasted cumin seeds really do add a great taste,  and the recipe reminds me of the simplicity of pastry for galettes.   Getting all the vegetables together does take a little time,  and am sure there are a number of ways you could reduce the time – don’t roast anything, using frozen veggies,  pre-prepared pastry, etc.   But if you do take the time, believe me you won’t be disappointed.




Pastry with toasted cumin seeds

  • 1 cup all purpose flour
  • ⅓ cup whole wheat flour
  • 2 tsp cumin seeds, toasted
  • ¾ tsp salt
  • Pinch of sugar
  • 15 grams cold butter, cut into small pieces
  • ¼ cup low fat milk
  • ¼ cup sour cream (sub yoghurt if you don’t have sour cream)

For filling

  • 3 medium size potatoes, boiled, peeled and mashed using hands or potato masher (keep back about 1 cup and chop into chunks
  • 1 large courgette, chopped into small pieces
  • 1 medium size carrot, chopped ~ ¾ cups
  • 10 brussels sprouts, chopped in half and roasted
  • 1 medium parsnip, cut into chunky slices and roasted, then cut into dice
  • 1 medium red onion, chopped
  • ¾ cup chopped green bell pepper
  • 2 or 3 garlic cloves, finely chopped
  • 1 Tbsp olive oil
  • 3 tsps chilli paste
  • ½ tsp cumin seeds
  • 1 Tbsp ginger, grated, or 2 tsp of ginger paste
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp lemon juice
  • 1 egg, lightly beaten for egg wash or use melted butter


  1. Pastry with Cumin Seeds :For toasting cumin seeds, place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
  2. In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces. Make a well in center and add milk and sour cream. Mix it using a spoon. OR – put flour and butter into a food processor until butter is mixed – then add milk and sour cream until pastry starts to come together. On a well floured surface, transfer the dough from the bowl/food processor and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH.. Transfer the ball of dough in a plastic wrap and chill.




Before you started the pastry you can put the brussel sprouts and parsnip into a pan with some olive oil – roast for around 30 minutes until soft. To use you may wish to remove the top layer of the brussels sprouts if they are browned and a little dry.

  1. Filling : In a pot, add oil. Once hot, add cumin seeds and let them splutter. Add onion, courgettes, green pepper and garlic, and saute for around 10-12 minutes on low-med flame until softened. In another pot, add carrot, cover with water. Boil the carrots for around 10 minutes. Drain and transfer the carrots to the pot with cooked onions, courgettes, pepper and garlic. Saute them all together for another 10 minutes. Add mashed potato, ginger, salt, turmeric powder and lemon juice. Mix and cook for another 5-7 minutes. Mix in potato chunks. Taste and adjust seasoning if needed.
  2. Keep aside.
  3. Now take the dough from the frige, unwrap and place on a well floured surface. Divide it into two. Roll out the first ball into a rectangle . You can trim the edges for uniformity. Move the rectangle onto a baking paper lined oven tray. Place the filling in the center leaving a border all around. Roll the other ball into a similar shape. Place it on top of the filling layered rectangle and seal the sides with hand or a fork. Make slits using a knife.
  4. Using a brush, coat the top with egg wash.
  5. Bake the pie for 20-25 minutes in a 425F pre-heated oven, or until golden.
  6. You could also make individual pies.
  7. Serve with mango chutney (or any other sauce that will complement the cumin/tumeric tastes).


This would easily be enough for 4 to 6 people, especially if you serve it with a salad.  I’m looking forward to taking some to work for lunch!


Crisp Chickpea Patties with Tahini Sauce


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After meat last night it was definitely a vege night tonight.   Not everyone likes tahini (can’t for the life of me figure why) but if you happen to be one like Mr MWCED then perhaps a yoghurt and dill sauce would be a great alternative.



Tahini Sauce

  • 1/3 cup tahini paste
  • 1 garlic clove chopped very finely
  • 2 tablespoons fresh lemon juice (about 1/2 a lemon)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 to 6 tablespoons lukewarm water
  • ½ teaspoon cumin
  • 1 tablespoon chopped fresh parsley

Add tahini paste, garlic, lemon juice, salt and olive oil into a bowl. Mix together. It will get quick thick. Then slowly add water a tablespoon at a time until the sauce is the consistency that you want.   Then add cumin (or any other seasoning you’d like) and parsley. I think I might add some chilli next time. Be prepared to want to taste a lot of it.  Unless of course you are like Mr MWCED who wouldn’t even taste it. Oh well, more for me.

And then onto the patties.


Crispy Chickpea Patties

  • 1/3 cup (75 mL) extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp (5 mL) ground cumin
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 egg
  • 1/4 cup (60 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper

Open can of chickpeas, rinse and drain. Put chickpeas into a blender and mix until a paste.   Put onion, garlic and cumin in a pan and cook until onion is tender. Add to chickpeas with parsley, egg, flour and seasoning. Mix well and make into small patties.   This made around 8 patties.   Shallow fry in oil until browned on each side, around 3 minutes each side.   Drain on paper towels. At this stage you can pop into fridge until you want to cook.   Put into a warm oven for around 10 minutes to heat through (my oven was at 180 C).


I was thinking of making a salad,  but decided instead to cook some brown rice.   When the rice was ready I threw in some spinach and mixed it through until it began to wilt.  Then added chopped red pepper and green onion.   It was Very Good.


Well that was certainly a dinner plate of healthy goodness.  And delicious.   Perfect.

Comfort Food – Lasagna


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Yesterday was a rainy old day and a bit cold as well.   It was still before lunch time but I just knew that I wanted lasagne,  in fact I think I knew the previous night when I bought some pork mince from the supermarket.  Not like me to crave meat,  but for some reason that’s what happened.   Instead of a recipe I am just going to put up some pictures of the process.  Most of us know how to make lasagna,  and there are plenty of recipes online,  I’m sure you will find something that gets the tastebuds going.

First,  cut up some onions and sweat in a pan.


Add some chopped garlic, celery and parsley.


Mmmm,  it will be smelling good………


Add in a can of chopped tomatoes with juices and also a few tablespoons for tomato paste


Cook this down until thick and the vegetables have gone very soft.   Season with salt and pepper to taste.      In another pan brown off some pork mince,  when it has changed colour slosh in some wine (mine was a Viognier that happened to be open), heat up and then add in some chopped veges.   Ours were some more chopped onion,  carrot and courgette.  Cook for around 10 minutes until meat is cooked through.


Add most of the tomato sauce in with the meat.  Keep back around 1/2  a cup.

Choose your dish, put a little olive oil on the bottom the pan and then cover bottom with some of the tomato sauce.   Cover this with a layer of lasagne.  I cheated and used bought pasta,  usually make my own which I think is way better, but sometimes short-cuts are just fine!


After adding the lasagne sheets,  I then used a bit of the tomato paste, and then covered it with some meat (around a third).


Then place some baby spinach on top of the meat.    Layer again with lasagna sheets and repeat a couple of times.   My lasagne was 3 layers.


i used the last of the tomato sauce on top layer of the lasgne sheets and then put a bit of parsley and some grated parmesan.   What I have omitted to tell you before now is that I also made a bechamel sauce (with grated mozzarella and parmesan).   This will now be used to cover the dish.


And then some more parmesan.   Oh boy,  I was looking forward to seeing this baby cooked and ready to eat!


And here it is straight out of the oven…..ready to go onto the table with a green salad.


And the creamy, gooey inside view………  Enough for leftovers!