Pastry 
1 cup wholemeal flour
1 cup white flour
2 teaspoons poppy seeds
90g margarine
2 tablespoons water
1 tablespoon So Good (for glazing)
Filling
1 tablespoon oil
2 medium onions, chopped
1 clove garlic, crushed
2 teaspoons cumin
4 cups diced sweet potato
1 large carrot
1 cup vegetable stock
1/4 teaspoon salt
1 cup cooked chick peas
1 tablespoon Sanitarium Peanut Butter
2 tablespoons low fat yoghurt
1. Place flour and poppy seeds in a bowl, rub in margarine with fingertips, or process in food processor until combined. Add enough water to make ingredients cling together and form a firm pastry. Knead lightly, wrap in plastic and chill for 30 minutes.
2. Heat oil in a large frypan. Saute' onion and garlic with cumin until tender. Add the sweet potato, carrot, stock and salt. Cover and simmer for 10 minutes.
3. Add chick peas and simmer uncovered for 5 minutes. Remove from heat and stir in peanut butter and yoghurt.
4. Divide pastry in two. Roll out one piece between two sheets of plastic wrap or greaseproof paper and line 23cm pie plate. Trim edge of pastry with sharp knife and reserve scraps.
5. Spoon filling evenly into pastry case. Brush edge with So Good.
6. Roll out remaining pastry as before and cover filling. Press edges together firmly and trim with knife. Brush with So Good. Garnish with pastry leaves.
7. Bake at 190oC for 50-60 minutes or until pie is browned slightly.
| Nutrition Facts | |
| per ball | |
| Kilojoules Calories Protein Fat Carbohydrate Sodium Calcium Fibre |
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| To learn more about the nutritional components listed above, click on a word to visit our Nutrition Dictionary. | |
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