Pumpkin Tofu Pie

This pumpkin pie has an exotic Indian flavour and is delicious served with homemade tomato chutney also on our list of vegetarian recipes. The bottom layer is lovely sweet, honey flavoured pumpkin and the top layer is curried tofu. The melt-in-your-mouth wholemeal pasty really does add that special touch but if you aren’t too sure about making the pasty yourself, you can always buy it from the supermarket.

Pumpkin Tofu Pie


Ingredients

Pumpkin Layer

  • 1 small-medium pumpkin chopped into 1-2cm cubes
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 Massell vegetarian stock cube
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1/3 cup honey

Tofu Layer

  • 1 large block of firm tofu crumbled
  • 1 tablespoon oil or ghee
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt

Pastry

  • 120-150g cold butter cut into chunks
  • 1 cup whole meal flour
  • 1 cup plain flour
  • ¼ cup cold water
  • 2 teaspoons lemon juice

Method

Pumpkin Layer

  • Heat oil or ghee in a large saucepan or wok on medium heat.
  • Fry cumin seeds until they start to brown.
  • Add turmeric, stock cubes, pumpkin cubes and tamari or soy sauce and stir.
  • Cover and simmer on low-medium heat until cubes are tender.
  • Add Coriander powder, cumin powder, salt, pepper and honey and allow to cool

Tofu Layer

  • Heat oil or ghee in a medium saucepan or wok on medium heat.
  • Add curry powder and turmeric and fry for a few seconds.
  • Add crumbled tofu and stir fry until coated in oil and spices.
  • Add salt and stir through.

Pastry Layer

Using a processor:

  • Add the lemon juice to the water.
  • In a food processor add the flour and butter.
  • Process until the mixture resembles bread crumbs.
  • Add the water/lemon juice mixture slowly until mixture forms a ball.
  • Remove from processor and kneed into a ball.
  • Wrap in plastic food wrap and refrigerate for ½ hour.

By hand:

  • Add the lemon juice to the water.
  • Rub the butter into the flour to resemble fine bread crumbs.
  • Gradually add the water/lemon juice mixture as you stir with the other hand.
  • When the pastry is soft but not too wet, take it out of the bowl and kneed for a few minutes until it forms a ball.
  • Wrap in plastic food wrap and refrigerate for ½ hour.

Assembling the pie

  • Roll ½ the pastry out to fit the bottom of a large baking tray.
  • Bake in a moderate oven for approximately 10-15 minutes until pastry is golden brown.
  • Add the pumpkin mixture.
  • Add the tofu layer.
  • Roll the remaining pastry out to fit the top of the pie.
  • Decorate the top of the pie with any left over pastry.
  • Cut some slits into the pastry to allow the steam to escape.
  • Bake in a moderate oven (180°C/350°F) approximately 45 minutes or until pastry is golden brown.

Tips on pastry making

  • Keep the ingredients cool.
  • Always use cold water.
  • Use the coldest possible surface rolling out the pastry.
  • Refrigerate for ½ hour before cooking to avoid shrinkage.
  • Handle the dough as little as possible or the pastry will become tough.