300gpre-prepared cubes butternut squash and sweet potato
250gmixed nuts (I used chestnuts and cashews)
For the pastry:
Remove any tough, woody stalks from the kale, then place it in a saucepan or frying pan with a few tablespoons of water, and heat gently until it is wilted. Tip it into a mini-chopper or blender, add 2 tbsp water and blitz to a smooth puree. Set aside to cool.
Meanwhile, place the flour, polenta and margarine into a food processor and pulse until the mixture resembles breadcrumbs. (Alternatively, run the margarine in to the flour by hand). Stir through the vegan parmesan and mix to combine, then stir in the kale mixture and add a splash more water until it comes together into a dough. Wrap in cling film and chill until needed.
For the filling:
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Tip the butternut squash and sweet potato onto a baking tray. Drizzle with oil and toss until fully coated, then roast for 30 minutes.
Remove any woody stalks from the kale. Place on another baking tray, drizzle with a little oil and toss until fully coated, then roast for 4-5 minutes until just turning brown, (but not too crispy).
Finely chop the leek and fry with a splash of oil over a medium heat for 4-5 minutes until soft. Tip into a large bowl.
Toast the bread, then use a mini-chopper or food processor to blitz into breadcrumbs. Tip them into the bowl with the leeks.
Pulse the nuts in a mini-chopper or food processor until they are chopped (but not too finely). Tip into the bowl with the leeks and breadcrumbs. Pour in the vegetable stock and mix to combine.
Roll out the pastry until it is roughly the thickness of a £1 coin. Use your loaf tin as a template to cut the pastry to size. Grease the loaf tin with cooking spray or margarine, and line it with the pastry, pressing right into the corners, to seal the pastry together.
Place a third of the nut roast mixture into the bottom of the pastry case, followed by half the butternut squash and sweet potato chunks, followed by half the kale. Repeat with layers of nut roast, squash, kale and then finish with the remaining nut roast.
Roll out the offcuts of pastry to make the lid of the pie. Wet the edges of the pastry with a little water, then place the lid on top. Press down to seal the edges, trim any excess with a sharp knife, then crimp the edges with your fingers.
Roll out any remaining pastry as thinly as you can, then cut out holly leaves (or any other decoration). Wet the bottom of the leaves and stick them to the top of the pie. Use a sharp knife to pierce two small holes in the top of the pie, to allow steam to escape.
NB. you can freeze the pie at this point until required - just defrost before cooking as below. Bake the pie for 30-40 minutes until golden brown on top. Leave to cool in the tin, then turn out and slice to serve.