Flaky Nut and Vegetable Pie (for 4)
2 sheets prepared puff pastry (defrosted)
1 onion, finely chopped
400 gr tomatoes, peeled and chopped
1 tbl tomato paste
200 gr spinach or silver beet (fresh or frozen)
1 cup carrot, grated
1/2 cup celery, finely sliced
1 cup corn kernels
2 tbl tahini (sesame paste)
2 tbl peanut butter
1/2 cup chopped cashews (optional)
Saute the onion in a little oil for about 5 minutes. Add tomatoes and tomato paste to the onions, and simmer until excess liquid has evaporated.
Add the finely chopped spinach or silver beet. Simmer until it has completely wilted, then remove from the heat.
Mix the grated carrot, celery, corn and cashews. Stir together the tahini and peanut paste and mix thoroughly with the carrot mixture.
Place 1 sheet of puff pastry in a well-oiled pie dish. Lightly press the carrot mixture over the pastry. Pour the spinach and tomato mixture over the carrot layer. Place the second sheet of pastry over the pie and press together the two layers of pastry.
Cook in the middle of a hot oven (200degC) for 20-30 mins, until the top has turned golden brown.