Spicy peanut pies

5 of 5 a day fibre folate gluten free healthy iron low calorie low fat peanut pie vegetarian vitamin c

N/A

Makes 2 pies, each serves 2

Source

Ingredients

500g potatoes , peeled and chopped

2 x 400g cans cannellini beans , drained

3 tbsp chopped fresh coriander

1 tsp chilli powder

320g cauliflower , cut into small florets

2 tsp rapeseed oil

2 tbsp finely chopped ginger

1 red chilli , seeded unless you like it very spicy

2 tbsp cumin seeds

2 tbsp ground coriander

1 tsp chilli powder

400g leeks , thickly sliced

1 red pepper , deseeded and diced

1 green pepper , deseeded and diced

400g can chopped tomatoes

2 tbsp tomato purée

2 tsp vegetable bouillon

85g chunky peanut butter (with no sugar or palm oil)

Method

Heat oven to 200C, 180C fan, gas 6. Steam the potatoes for the mash for 20 mins until tender, adding the cauliflower to the steamer after 10 mins. Heat the oil for the filling in a non-stick pan, add the ginger and chilli and stir around the pan until starting to soften. Stir in the dried spices then add the leeks and peppers and cook, stirring frequently, until they are softening.

Tip in the tomatoes and tomato purée with the cauliflower and 150ml water, and the bouillon. Cover and simmer for 10 mins.

Stir the peanut butter with 100ml water to loosen the consistency, then stir into stew and cook 5 mins more. Spoon equally into 25cm by 18cm pie dishes.

For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it.

Bake one for 35 mins and chill the other for another day. It will keep for 3 days. Reheat the remaining pie as above, adding an extra 15 mins as you're cooking it from cold.