TOMATO, QUINOA & BLACK BEAN PIE - Cuisine Magazine - From New Zealand to the World

Name: TOMATO, QUINOA & BLACK BEAN PIE - Cuisine Magazine - From New Zealand to the World
Ingredients: 700g Agria or other roasting potatoes, peeled; 400g kūmara, peeled; 100ml milk, nut milk or soy milk; 50g butter or vegan butter; 3 tablespoons nutritional yeast or 100g grated cheddar; 2 tablespoons olive oil; 1 onion, finely chopped; 1 leek, finely sliced; 2 carrots, peeled, finely chopped; 2 sticks celery, finely chopped; 4 cloves garlic, finely chopped; 1 teaspoon smoked paprika; 2 tablespoons fermented chilli bean paste; 125ml red wine; 1 x 410g can tomato purée; ½ cup quinoa, rinsed; 1 x 400g can black beans, drained but not rinsed, aquafaba reserved and chilled; 1 teaspoon dried oregano; 1 x quantity coconut oil pastry; COCONUT OIL PASTRY; 2 tablespoons linseed/flaxseed; 125g solid coconut oil; 200g flour; 100g wholemeal flour; ½ teaspoon salt; 1 tablespoon aquafaba (reserved from making the pie filling), ice cold; 2-3 tablespoons water, ice cold

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You can make this pie strictly vegan using the coconut pastry recipe that follows; it has a lovely subtle coconut flavour and is delightfully crisp and short. A

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