An impressive vegetarian dish, this sweet potato samosa pie is made with seasonal vegetables, is spiced with Indian flavours and wrapped in a buttery dough.
Preheat the oven to 180C/356F. Grease a baking pan with coconut oil and set aside.
Prepare the dough - start by mixing the flour with salt into a large bowl.
Add the olive oil and butter and use a fork to incorporate them, until you obtain fine crumbles.
Add the water and mix to obtain a dough. Cover with plastic foil and place in the refrigerator.
Heat the coconut oil into a large skillet and add the spices. Cook for a minute over low heat stirring frequently, to enhance their flavour.
Add the vegetables, peas and apricots, and mix. Cook for 10 minutes over low heat, stirring frequently.
Add 1/2 cup water, bring to boil, then cover the skillet and simmer for 15 minutes, until the veggie are tender.
Use a fork to mash some of the sweet potato cubes. Mix and remove from the heat.
Divide the dough into halves. Roll one half into a rectangle, and place it on your baking pot.
Divide the rest of the dough into halves again. Roll one half into another rectangle that will serve as the pie top, and the other half into another rectangle from which you can prepare your Christmas decoration using a sharp knife. We decided to go for a Christmas tree!
Fill the pot with the vegetable mix, then add the pie top and use your finger to seal the dough. Top with the Christmas tree made of dough, brush it with egg yolk and bake for 20 minutes until golden.
Remove from the oven, cut into slices and serve drizzled with honey.