This festive pie has taken on many forms over the years, but essentially it’s always been a tall crusty pie, deeply filled with herby rich with layers upon layers of filling, that are colourful and cheerful when you slice into it. Like a rainbow cake, but for Christmas. The miso is whipped into the steamed sweet potatoes, and layered into the pie along with something bright and green; I love a pea and cabbage rough puree, something crunchy like walnuts and pecans, and something juicy such as garlic mushrooms. Blue cheese is also a fantastic rich and tangy addition and a perfect pairing alongside our miso. Enjoy for Christmas day, or any other special occasion as it is a real labour of love.
For the pastry – for a 18-20cm pie tin.
250g plain or wholewheat flour
125g cold, unsalted butter
1/2 teaspoon of salt
1 egg yolk
Finely chopped fresh herbs like rosemary, sage and thyme
zest of 1 lemon
20g of grated cheddar
10g of butter for lining the tin.
For the filling:
1 large sweet potato, peeled and steamed
1 tbsp of white miso paste
150g of peas
150g of cabbage or cavolo nero,
handful of pecans or walnuts
150g blue cheese such as gorgonzola but any blue cheese works
Preheat the oven to 180 degrees.
First make the pastry by rubbing together the butter and flour together until it resembles breadcrumbs, then add the egg yolk and salt. Bring it together with your hands until the dough starts to come together, then add the fresh herbs, cheese and lemon and then knead into a ball, cover in cling film and rest in the fridge for 1 hour.
Take the pastry out and roll into a circular shape to line your butter-lined pie tin. Cover with baking paper and baking beans and blind bake for 10 minutes, take out the paper and beans and bake again for 20 minutes until the pastry is golden and set. If you have some leftover pastry, keep those for decorating the pie.
Meanwhile make the filling – mash the sweet potato with the miso paste and set aside.
In a large frying pan, fry the peas and cabbage with butter until cooked through and then blitz in a food processor to resemble a rough puree.
Once the pie pastry is ready, line the base with the miso sweet potatoes, then a layer of blue cheese, then a layer of the pea cabbage puree, and then top with the nuts and more sweet potato if you have some leftover. On the top, I love pastry xmas decorations, but you can decorate with any shape you like!
Bake for 40 minutes until the pastry is golden and the filling is piping hot.
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