Black Turtle Bean Vegetable Pie
In Bulgur Wheat Pastry
Equipment
- Electric pressure cooker, optional
Ingredients
Beans
- 1 cup black turtle beans, dry - soaked overnight, drained and rinsed well
- pinch hing
- 8 curry leaves - fresh are best
- 1 tbsp cold pressed sunflower oil
- 1 inch grated fresh ginger
- 2/3 tsp salt
- 1 cup water - to add to soaked beans for cooking in a pressure cooker
- 1/2 cup water, optional - if you want to make the sauce
Crust
- 1 1/2 cup wholewheat flour or flour made from bulgur wheat - I ground 1 cup of bulgur wheat into flour, or mill 1 cup of wheat berries
- 2 tbsp cold pressed sunflower oil or ghee
- 2/3 tsp salt
- boiling water enough to bind it into soft pastry
Vegetables
- 1/2 small cauliflower, separated into small florets
- 3 carrots, chopped
- 2 small jerusalem artichokes, peeled and chopped
- 2/3 tsp salt
- 1 tbsp cold pressed sunflower oil
- 1 tbsp coriander seeds
- water, to about 1/3 of the vegetables' height
Additions
- 1/4 tsp cinnamon, powder
- 1/4 cup freshly squeezed orange juice
Sauce, optional
- 2 tbsp arrowroot flour
- 1/2 tsp salt
- black pepper, freshly ground
Instructions
Cook the beans
- If you are using a pressure cooker, cook the beans on high pressure for 18 minutes with all the ingredients, apart from the salt. If you are cooking on the hob, boil the beans in plenty of water till soft.
- Let the pressure release naturally.
- If you used the extra water for the sauce, separate the beans from the liquid by using a slotted spoon. Reserve the water for later.
- Add the salt to the beans.
Crust
- Combine the flour, salt and the oil.
- Using a fork, stir to create crumbly texture.
- Slowly add boiling water, being careful not to add too much at a time. Use the fork to combine.
- You are looking for cottage cheese consistency. Now using your hands, bring the dough together to a ball. Add a little water, if it is too sandy.
- Press the dough into a baking pie dish. Using a fork, make holes all over the bottom and bake blind for 5 minutes in 180C / 350F fan (200C /400 F conventional) oven.
Vegetables
- In a medium saucepan, combine all the ingredients and cook, covered for 10 minutes until soft.
- Without draining the water, mash the veggies roughly or fully.
Assemble the pie
- In the pre-baked crust, add a layer of black beans.
- Next, add a layer of the vegetables.
- Sprinkle some cinnamon on top lightly and bake in 180C / 350F fan (200C /400 F conventional) oven for 30 minutes.
- Serve with freshly squeezed orange juice or sauce below.
Sauce
- Heat the reserved bean water. (It is full of flavour now.)
- In a small dish, whisk the arrowroot flour with a tablespoon or two of water till lump free.
- Add to the bean water, whisking, along with the salt and black pepper.
- Simmer for 1-5 minutes, until you reached the desired thickness.
- Switch off the heat and squeeze a little orange juice into the sauce. It is now ready to serve with the pie.
Notes
