Ingredients

  • Two 6-inch vegan-suitable puff pastry rounds
  • 50g sliced roast sweet potato
  • 50g sliced beetroot
  • 25g wilted spinach
  • 50g Macphie Plant-Base White Sauce
  • Macphie Plant-Base Glaze

Method

Makes 1 pie (2-4 servings dependent on portion size)

  1. Layer the first puff pastry round with sweet potato, beetroot then spinach and bind with the Macphie Plant-Based White Sauce leaving a centimetre gap from the edge of the round.
  2. Wet the gap with Macphie Plant-Based Glaze and place the other round on top, crimping the edges.
  3. Decorate the top with a knife, making sure only to mark and not cut through the pastry.
  4. Glaze with the Macphie Plant-based Glaze and bake at 180°C (356°F) for 45 minutes.