Reader recipe: Popeye pie
Serves: 4
Prep time: 30 minsTotal time: 
Recipe by Abby Harden. Recipe photograph by Ant Duncan
Reader recipe: Popeye pie
Abby from Borthyn, North Wales, entered our competition for a favourite original pie recipe. Her puff pastry pie has an unusual
‘sauce’ made from steamed cashews and cauliflower, which is deliciously creamy and savoury
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
678Kcal
Fat
42gr
Saturates
15gr
Carbs
45gr
Sugars
7gr
Fibre
10gr
Protein
27gr
Salt
1.8gr
Ingredients
- 350g cauliflower
- 100g cashew kernels
- 1 x 375g sheet ready-rolled puff pastry*
- 200ml vegetable stock (made with ½ stock cube)
- 1 tbsp nutritional yeast flakes
- pinch ground nutmeg
- 1½ tbsp olive oil, plus extra to grease
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 x 170g pack This Isn’t Chicken Pieces (or similar)
- 1 x 260g bag young leaf spinach
- cooked carrots and peas, to serve (optional)
Step by step
Get ahead
Make the pie fillings up to 24 hours ahead; assemble the pie up to 2 hours before baking. Leftovers can be reheated in the oven, covered with foil.
- Cut the cauliflower into florets and place in a steamer basket with the cashew nuts. Steam for 10 minutes or until tender. Remove the puff pastry from the fridge to soften slightly.
- Once cooked, tip the soft cauliflower and cashews into a blender or processor. Add the stock, nutritional yeast, nutmeg and a good grinding of pepper and blitz to a purée. Set aside to cool.
- Heat the oil in a large pan, add the onion and garlic and cook on a medium heat for about 6 minutes until softened. Mix in the ‘chicken’ pieces, then stir in the spinach in handfuls, cover the pan and cook for 3-4 minutes until wilted. Season to taste then let the filling cool.
- Preheat the oven to 200°C, fan 180°C, gas 6, with a baking tray in the oven to get hot. Lightly grease a pie dish, about 18 x 24cm base measurements. Unroll the pastry, cut in half and roll one piece out further, then use to fully line the tin. Add the spinach filling, followed by the cauli-cashew sauce. Brush the pastry rim with a little water, then top the pie with the second piece of pastry, rolling out first if needed. Use a fork to crimp and seal the edges, trim off the excess pastry and use to decorate the pie top if you like. Make a couple of steam holes in the pie lid.
-
Bake on the hot tray for 30-35 minutes until golden. Let the pie settle for 5-10 minutes before serving with carrots and peas, if you like.
*Check your pastry is vegan, if required.
