The Twelve Posts of Christmas: Quinoa & Sweet Potato Pie

This bright multi layered loaf was inspired by two things - a barley and pumpkin pie recipe, and Mrs Bean's favourite sweet potato and quinoa soup. It is definitely a good thing to have on the Christmas table, and wasn't too time consuming. I did the unthinkable and used ready bought shortcrust pastry. Don't tell Mrs Bean, she will throw her hands up in horror -or possibly wave and point a knife in my direction to emphasise her point in exclaiming my foolishness. In any case, it was a winner with or without vegan gravy.

Ingredients
3 sheets of shortcrust pastry
100gr quinoa
Chicken style veg stock for cooking quinoa
200 gr approx sweet potato
500 gr baby spinach
150 gr beetroot chutney this recipe is very good (or you can be lazy and buy it)
2 large zucchini thinly sliced
1/2 cup semi dried tomatoes, coarsely chopped
cracked black pepper
pinch of chilli powder

Method
1.Cook quinoa according to packet directions in vegetable stock with chilli powder. Drain, and set aside to cool.
2. While quinoa is cooking, peel and cube sweet potato and cook in boiling water until cooked but still firm. Drain and set aside to cool.
3. Gently wilt baby spinach in a pan with a tablespoon of water, and set aside.
4. Line your tin with baking paper, and arrange pastry to fit, reserving a sheet for the lid.
5.Layer the fillings, and put lid on, pinching around the top.
6. Bake in a 180C preheated oven for 25 minutes or until golden brown.
7. Allow to cool slightly before removing from tin and cutting into slices.