Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6 and put a baking sheet on the middle shelf to heat. To make the pie lid, cut off a third of the pastry and roll it out on a floured surface until it’s the same size as the diameter of the pie tin (either a 21cm loose-based shallow cake tin or a tart tin). Roll out the remainder on the floured work surface and use it to line the tin.
Sprinkle the ground almonds into the base. Mix the remaining ingredients, except the icing sugar and egg, then spoon them into the pie and gently level the mixture.
Trim the edge of the pastry to 1cm above the filling and fold it inwards all the way round. Brush it with some of the egg. Use a small star or snowflake cutter to cut out and remove some shapes from the lid. Lift the lid onto the top of the pie and press it down onto the folded-over pastry as firmly as you can. Brush the remaining egg over the top.
Bake for 30-40 minutes on the preheated baking sheet until the pastry is golden brown and cooked through. Remove from the tin and dust the top with icing sugar.