Recipes Savoury Recipes Vegan Vegetarian



It’s pastry week this week and I must admit… I don’t really enjoy savoury pastries usually. The savoury pie is purely British to me and I usually find them a bit bland. (Why have a bunch of meat inside a gross hot water crust (sorry Paul), instead of just making a beautiful piece of meat?) 

Anyways, I digress as this isn’t really the place to wax poetically about the pros and cons of pies as I had to just get on board and make one. 

I was sad to see Julia go, it definitely should have been Stacey – she left a piece of paper inside her flippin’ pastry; so I don’t know what the judges were thinking there. But I was so thrilled that Liam had a win! 

Now that I’ve complained about pastry week and savoury pies, I can be a hypocrite and admit that I really loved eating my pastry. I made a Wholewheat Spiced Cauliflower and Potato Pie (vegan, still) and I thought it was so tasty. I ate quite a bit of the filling before it even made it in to the pie, to be honest. 

This spiced cauliflower and potato filling is the best. Full stop. 

Bucking English traditions, Sam doesn’t really like pies either and he heartily enjoyed this one too. Maybe I’ve cracked savoury pies! 

Wholewheat Spiced Cauliflower and Potato Pie
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0 g
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Nutrition Facts
Serving Size
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the vegan wholewheat shortcrust pastry
  1. 2 1/4 cups of wholewheat flour
  2. 3/4 teaspoons of baking powder
  3. 1/4 teaspoon of salt
  4. 6 tablespoons of olive oil
  5. 8 tablespoons of aquafaba (chickpea water)
For the filling
  1. 3 medium potatoes, boiled and mashed
  2. 1 red onion, diced
  3. 3/4 of a bell pepper, diced
  4. 1 tablespoon of olive oil
  5. 1/2 teaspoon of chilli flakes
  6. 1 medium carrot, diced
  7. 1.5 cups of cauliflower
  8. 1 tin of peas
  9. 1/4 teaspoon of cumin
  10. 1/2 teaspoon of tumeric
  11. 1/2 teaspoon of ginger
  12. 1 tablespoon of lemon juice
  13. salt and pepper to taste
  14. Coconut oil to top
  1. Make your mashed potatoes like you usually would and then set them aside to cool.
  2. In a large bowl, mix together all your dry pastry ingredients. Then add in the oil and mix it in with your fingertips trying to get the texture to resemble that of breadcrumbs.
  3. Then add in your aquafaba, one tablespoon at a time. You want your dough to be soft but non-sticky. Try not to knead your dough. Work it into a small ball and then pop in in the refrigerator for 15 minutes.
  4. Once your pastry is in the fridge, in a large saucepan add in your olive oil, peppers, chilli flakes, cumin and onion. Saute them all together for about 10-12 minutes.
  5. Whilst that is happening, in another pot boil your peas, cauliflower and carrots together for 10 minutes. Strain them and then add them into your onion mix (after it has cooked for its 10-12 minutes.)
  6. Take your dough out of the refrigerator.
  7. Saute the spicy onion, carrots peas and cauliflower together for about 10 minutes. Then add in your mashed potatoes, ginger, turmeric, salt and lemon juice. Mix it all together and cook it for a further 7 minutes. Once it's finished take it off the heat.
  8. Preheat your oven to 220 C. Grease whatever pie pan you are going to use. Roll out your dough and divide it into enough for the bottom of your dish and a top. Then press the pastry into your dish. Then prick the bottom all over with a fork. Blind bake it for about 10 minutes.
  9. Then take your crust out of the oven and fill it with your filling. Add a dash more salt to the filling if you desire it. Top with your remaining pastry and pinch the edges together.
  10. Usually at this stage you'd use an egg wash so that the top of your pie is golden; a good vegan alternative is to brush it with coconut oil.
  11. Put your pie in the oven and bake it for 20-25 minutes or until the top is golden brown and feels quite solid.
  1. A vegan egg wash alternative for savouries are coconut oil, but a great one for sweet pastries is agave nectar.
Rhyme & Ribbons
vegetables wholewheat pastry
pie pans and crust
adding in toppings
top pastry
single pie pies
me presenting
close up of inside
harold judging harold-and-Wholewheat-Spiced-Cauliflower-and-Potato-Pie
It wasn’t Harold’s favourite bake of the bake along so far. To be honest, he prefers sweet dishes to savoury ones, so he judges it 4 out of 5 licks. 

I’m excited to see what everyone came up with this week, so link up your bakes below! 


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  • This looks good, thank you for the recipe

    Candice | Beauty Candy Loves

  • Yes! I completely agree with your rant about both pies and pastry week! Sad to see Julia go, Liam and Sophie are definitely my favourites now! I’m not a fan of savoury pies in general, and I don’t think they have enough veggies in them anyway, but maybe it’s cause I don’t like meat generally either. Your looks lovely! I’ve never had spicy cauliflower!

    • Ohh spicy cauliflower is the best! Sometimes i just roast cauliflower and sprinkle it with chile flakes as a simple veggie side. (I’m still no pie convert, but I suppose I appreciate the a smidge more?) x

  • Whilst I would agree about hot water crust pastry (ewww lard!), a good meaty pie is delicious!! This vegan version looks delish though, I love how rustic they are! Alice xxx

    • Hahaha they are only so rustic because I had an hour after work and before a yoga class to whack everything together! I also made them in sticky toffee pudding molds because I am a rebel. 😉 xx

  • This looks like the cosiest and most warming recipe ever – the photos are incredible as usual! I haven’t baked anything savoury in a long time so will be trying this out for sure:)

    maria (

  • This looks delicious! Harold is as cute as always! Have to agree with you about Stacey, I don’t even know how she stayed in!? I was sad to see Julia go as well, but yay for Liam finally getting a Star Baker x

    p.s that turquoise plate! So so pretty!

    • It’s so ridiculous that she didn’t go last week! Hopefully this week she’ll be eliminated- I think she’s the weakest baker in the bunch that’s left.

      I think this plate is from Waitrose- it was on sale this summer!

  • This looks so good! I’m not sure I’ll try it, because generally, when a recipe have that many ingredients, I get discouraged while writing the grocery list but I think this one really looks worth trying and getting over my phobia of long ingredient list recipes!
    Lucie, xx

    • You could definitely simplify it a bit (leave out some of the spices or pepper) but the filling is super tasty so it’s actually my favourite part. I’d suggest cheating and buying a ready-roll shortcrust pastry for your pie and only making a filling if you wanted to make a bit lighter on your grocery shopping trolley! x

  • ninegrandstudent

    I am a HUGE pie lover and make them quite often, will have to give your version a go!

    NINEGRANDSTUDENT: A Lifestyle Blog