I love the combination of cashews, raisins, chickpeas and cauliflower. If you roast the chickpeas and cauliflower, and combine everything in a crunchy, flavorful masa harina crust, that’s even better! I kept the seasonings simple – coriander & cumin, rosemary and sage. I added some stinky black salt to the crust, because it’s a flavor I like a lot, and I used a little smoked salt, too, because, quite frankly, I ran out of regular salt! Feel free to use regular salt if that’s all you have.
Here’s Belle and Sebastian’s Another Sunny Day, because David was whistling it this morning and it’s stuck in my head, and because it describes a rainy day trapped inside with hot chocolate, which sounds good right about now!
1 cup flour
1 cup masa harina
1/2 t smoked salt
1/2 t black salt
1 stick (1/2 cup) butter, frozen
Combine the flour, masa harina and salts in a large bowl. Grate in the frozen butter, and combine with a fork. You should have a coarse, crumbly consistency. Add enough ice water to pull it together into a smooth ball. Masa harina is thirsty, so you might need about a cup of water. Knead for a minute or so till you have a smooth dough, wrap in foil, and chill in the fridge for at least half an hour.
1/2 medium-sized head of cauliflower, florets only, chopped very small (1 1/2 cups, maybe)
1 cup chickpeas, rinsed and drained
olive oil to coat
1/3 cup golden raisins, chopped
1/2 cup roasted cashews, chopped
1 – 2 cups grated sharp cheddar
1 t coriander
1 t rosemary, chopped
1 t dried sage
1/2 t cumin
salt and plenty of freshly ground pepper
Preheat the oven to 425. Spread the cauliflower florets and chickpeas in an even single layer on a baking sheet, and coat lightly in olive oil (About 1 tablespoon should do it) Roast, stirring frequently, for 25 – 30 minutes, until the cauliflower is soft inside and browned and crispy outside. Tip into a large bowl. Add the cashews, raisins, spices and cheese and mix well. Season with salt and pepper.
Keep oven at 425. Break the chilled dough into 6 pieces. On a floured surface, roll a piece of dough into a circle about 8 inches across and 1/4 inch thick. (It needn’t be as thin as regular pastry dough.) Place a heaping spoonful of filling in the center (about as large as the original ball of dough you rolled out. Fold up the edges of the dough, seal lightly, and place seam-side-down on a lightly buttered baking sheet. Repeat with the rest of the dough and the rest of the filling. Prick the top of each pie with a fork.
Bake for 30 – 35 minutes, until golden on top and firm to the touch.