Several lovely people have asked me for my winning ‘Pepperpot Pie’ recipe, a wonderful, warming dish for these chilly autumn evenings. This pie is infused with flavours and heat from the Caribbean and is equally good made with meat or vegetables. For the meaty version, substitute 800g of shin beef for the waxy potato and corn, and simmer the meat until soft, prior to adding the sweet potato.
VEGETABLE PEPPERPOT PIE
Glug of oil for frying
400g New or waxy potatoes, diced small
1 large or two small, diced small, sweet potatoes (approx 400g)
1 large onion, finely chopped
4 fat scallions, chopped (spring onions)
A small sprig of thyme (approx dessertspoon of leaves only)
150ml medium sherry (Pale Amontillado is good)
200ml veg stock
200ml coconut milk
Two handfuls spring greens or kale, chopped very small
1/2 scotch bonnet pepper finely chopped (no seeds)
Freshly ground black pepper to taste (I like a lot of this)
Tsp flour to thicken
400g plain flour
NB. Scotch Bonnet peppers vary in size and heat but basically they are all VERY hot. It wouldn’t hurt to use a bit less then add more if needed. They give a beautiful flavour and aroma so it’s best not to substitute if you can get them.
Sieve the turmeric and a good pinch of salt into the flour, blitz the butter and flour in food processor until like breadcrumbs, Add beaten eggs and a drop of water until mixture comes together. Leave to rest in the fridge.
Pre heat the oven to 190
Sautee the potato, sweet potato, onion, and spring onion until slightly browned. Add the scotch bonnet, thyme, salt and pepper, greens, sweetcorn , stock and sherry and simmer for 10 minutes until just cooked. Stir in the coconut milk and a teaspoon of flour mixed with cold water. Simmer for a further 5 minutes for a thick gravy. Taste and adjust seasoning if necessary. Line a deep, 10″ pie dish with the pastry, bake blind for 15 minutes. Fill the pie with the cooled vegetables, put on a pastry lid and brush with egg, bake until gold and crispy.
Makes one large pie or 6 individual.