- 225 g / 8 oz / 1 3/4cups plain wholemeal (whole wheat) flour
- 100 g / 3 1/2 oz / 1/3 cup vegetarian margarine, cut into small pieces
- 4 tbsp water
- 2 tbsp oil
- 225 g / 8 oz diced root vegetables (such as potatoes, carrots and parsnips)
- 1 small onion, chopped
- 2 garlic cloves, chopped finely
- 1/2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp wholegrain mustard
- 5 tbsp vegetable stock
- soya milk, to glaze
Place the flour in a mixing bowl and rub in the vegetarian margarine with your fingertips until the mixture resembles breadcrumbs. Stir in the water and bring together to form a soft dough. Wrap and leave to chill in the refrigerator for 30 minutes.
To make the filling, heat the oil in a large saucepan. Add the diced root vegetables, chopped onion and garlic. Fry for 2 minutes, then stir in all of the spices and mustard, turning the vegetables to coat them with the spices. Fry the vegetables for a further 1 minute.
Add the stock to the pan and bring to the boil. Cover and simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and the liquid has been absorbed. Leave to cool.
Divide the pastry (pie dough) into 4 portions. Roll each portion into a 15 cm/6 inch round. Place the filling on one half of each round.
Brush the edges of each round with soya milk, then fold over and press the edges together to seal. Place on a baking tray (cookie sheet). Bake in a preheated oven, 200°C/ 400°F/Gas Mark 6, for 25-30 minutes until the pastry is golden brown.