Thursday, June 2, 2011

Recipe: Savoury Peanut Pie

This is one of my mum's classic recipes. It's almost like a nut roast, but it's lovely and moist and surrounded in pastry! Very "vegetarian" I suppose, but this is very much a comfort food for me- served with roasted carrots, peas, mash, and plenty of vegetarian gravy! You can of course make your own shortcrust pastry, and my mum usually does, but if you're stuck for time just use the ready-made rolled stuff.

Savoury Peanut Pie (serves 3) £1.66 per serving, with 200g steamed new potatoes, 160g steamed broccoli and instant gravy.

2 tbsp olive oil
1 red onion, diced
220g dry roasted peanuts, finely chopped (in a food processor if you have one!)
½ tin chopped tomatoes
1 tbsp Worcestershire sauce
1 tsp dried mixed herbs
Salt and black pepper
Ready rolled Shortcrust pastry
Beaten egg (for egg wash)

1. Fry the onions in the olive oil, covered, for 10 minutes, stirring occasionally. Stir in the nuts, tinned tomatoes, Worchester sauce, herbs and a little salt and pepper, and cook for 2 minutes. Remove from the heat and set aside.
2. Preheat the oven to 180C. Line an 8 inch pie dish with Shortcrust pastry. Fill the pastry with the peanut mixture, then top with more of the Shortcrust pastry, trimming to form a lid. Cut a couple of little holes in the top, brush with egg, and bake for 35 minutes.
3. Serve, with a nice veggie gravy, potatoes and veg!


  1. I really like the look of this peanut pie. Be good to serve on a wintry or autumnal evening.

  2. I suppose it is a bit of a wintery dish- but i just cant help eating things like casseroles and pies in the summer as well as in the colder months!