Vegan troll pie recipe
Serves ~4
Crust
2 cups flour
⅛ tsp salt
Dash of smoked paprika
Dash of celery seeds
Lots of dashes of caraway seeds.
½ cup olive oil
¼ cup water plus splashes to make it come together
Mix dry ingredients. Add olive oil. Crumble through your hand until it has the texture of bread crumbs. Add ¼ cup of water. Mix gently with hands. If it’s still too dry, add water a splash at a time until you can form it into a ball. Flatten the ball and put in plastic wrap or a bag. Stick in the fridge for 20 minutes to a day or so.
Filling
A big splash olive oil
⅛ tsp salt + more to cook the potatoes
4 medium potatoes
1 onion
1 large leeks
5 or six cloves garlic
1 cup chopped kale
1 TBS fresh thyme (dried is fine)
½ TBS fresh rosemary (dried is fine)
Dash of celery seeds
Dash of caraway seeds
Optional: 1 finely chopped jalapeño. If not, add some black pepper to taste.
Chop potatoes, leeks & kale
Boil chopped potatoes in salty water until fork tender (~8 minutes). Drain and set aside.
Preheat oven to 370 f.
In a large saucepan on stove top,heat olive oil on medium heat. Add the onions and let sauté while chopping garlic and jalapeño. Add garlic, jalapeño, salt, leeks, kale caraway and celery seeds. Sauté stirring occasionally until kale wilts. Turn off heat and add fresh herbs and potatoes. Stir.
Lightly flour and roll out crust. It doesn’t need to be a perfect circle. Put it on an oiled cookie tray. Dump the filling into the middle, leaving 2 or 3 inch of crust around the sides. Fold the sides over the filling to make it into a tart. The filling will flatten out as you go. The crust will fold over itself in spots. Let it do so in lots of little folds instead of a few big ones.
Bake at 370 for 1 hour. The veggies on the top will have bits of brown and the crust should be dry.
