Rustle up a warm root vegetable pie

The man who made vegetables sexy, Yotam Ottolenghi is an award winning chef and restaurateur, whose Middle Eastern background helps him create some of the most flavoursome of family dishes.

Yotam joins us today for his debut This Morning appearance, to show us how to make use of what's in season right now, in his warming root vegetable pies.

Ingredients:

240g plain flour, plus extra for dusting190g unsalted butter, fridge cold, diced60g soured cream3 tbsp olive oil1 tsp curry powder2 tsp caraway seeds2 tsp black mustard seeds½ tsp ground cardamom1 large onion, roughly chopped (180g)1 green chilli, deseeded and finely chopped1 tbsp thyme leaves, chopped2 garlic cloves, crushed1 small baking potato, peeled and cut into 2cm dice (160g)1 medium carrot, peeled and cut into 2cm dice (100g)1 medium parsnip, peeled and cut into 2cm dice (100g)250ml vegetable stock½ small butternut squash, peeled and cut into 2cm dice (250g)¼ tsp caster sugar120g mature Cheddar, coarsely grated15g coriander, chopped1 egg, beatenSalt and black pepper

Method:

  • Place the flour, butter and soured cream in a food processor, with 1 teaspoon of salt, and work until the mixture comes together.

  • Transfer to a lightly floured work surface and gently knead for 1 minute, adding a little flour if needed, until soft and malleable. Wrap in cling film and leave to rest in the fridge for 30 minutes.

  • Place a large-lidded sauté pan on a medium–high heat. Add 2 tablespoons of the oil and, once hot, add the curry powder, caraway seeds, mustard seeds and cardamom. Cook for just a few seconds, stirring and making sure the spices don’t burn, before adding the onion, chilli and thyme. Cook for another 4 minutes, add the garlic and cook for another minute, stirring.

  • Add the potato, carrot and parsnip, stir and then pour in the stock. Reduce the heat to medium, cover and cook for 5 minutes. Add the squash, sugar, ¾ teaspoon of salt and a generous grind of black pepper and continue to simmer, covered, for 10 minutes, stirring from time to time, until the vegetables are cooked through and most of the liquid has evaporated: you should have about 3 tablespoons of liquid left; add a little water if needed.

  • Uncover, remove from the heat and set aside to cool totally before stirring in the cheese and coriander.

  • Preheat the oven to 200ºC/180ºC Fan/Gas Mark 6.

  • Use the remaining oil to brush the sides and bases of an extra-large 6-hole muffin tin (each hole should be 6cm wide and 4cm deep). Line the bases with circles of baking parchment and place the tin in the fridge. Roll out the pastry 2–3mm thick, cut out 6 circles, 14cm in diameter, and press down into the tin. Trim the edges, reusing the spare pastry to roll out for a second time. Cut out 6 more circles, 8cm in diameter – these will form lids.

  • Fill each pie with about 120g of filling, brush the rims with egg and place the lids on top. Pinch the edges together securely, brush the lids with the remaining egg and prick each pie with a fork in a few places. Allow to rest in the fridge for 10 minutes.

  • Place in the oven and bake for 30–35 minutes, until golden-brown. Remove from the oven and set aside for 5 minutes before serving warm or at room temperature.

  • Served with a crisp salad.

Yotam will be appearing at the Liverpool Food show this Sunday

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Vegetable pies