Photo credit: G. Drakopoulos - Food Styling: T. Webb
For the dough:
- Beat the flour, butter and salt in a food processor, until the mixture becomes like wet sand. If you don’t own a food processor you can rub the flour-butter mixture between your hands until it resembles coarse meal.
- In a small bowl, combine the yogurt, vinegar and water together. Add to the food processor.
- Pulse once or twice until a soft dough forms. Do not mix too much.
- You can also do this in a bowl. Just mix all of the ingredients together with a spatula at first and then mix with your hands.
- Wrap dough in plastic wrap. Refrigerate for at least one hour or until needed.
For the filling:
- Rinse the black eyed peas and put them in a pot along with the vegetable stock, onion and enough water to cover them.
- Place pot over heat and boil until the black eyed peas soften. This will depend on how fresh they are. You should know that the fresher beans are the faster they boil.
- We want the beans to soften but not to the point that they break apart. Remove from heat and drain. Discard water and onion. Set beans aside separately.
- In a wide pan, add the olive oil and sauté the pancetta over high heat, until it browns on both sides.
- Remove pancetta from pan. Transfer to a large bowl and set pan back on heat.
- Add the onions to the pan and sauté over medium heat until they soften. Add the carrots, celery and bukovo. Season lightly with salt and pepper.
- Sauté for about 10 minutes. Add the garlic during the last minute (whole if you want to remove it at the end, or minced if you will leave it in the mixture).
- Add the spinach leaves and cook for 1-2 minutes more.
- Season to taste. Transfer mixture to bowl with pancetta.
- Place pan back on heat. Add butter. When it melts add the flour and cook while mixing with a hand whisk.
- When it starts to turn golden, start to add the stock, a little at a time. You basically want to make a light béchamel sauce. Whisk continuously as you add the stock, slowly at first and then in a slow steady stream.
- Cook the sauce for about 10 minutes, until it thickens. Then you can add all the remaining ingredients; the black eyed peas, pancetta and vegetables. Mix.
- Preheat oven to 180* C (350* F) Fan.
- Divide mixture into 4 small bakeware dishes or individual clay pots.
- Roll the dough out into a thin sheet. Dust with extra flour if necessary.
- Cut out 4 pieces that will cover our pot pies.
- Beat the egg lightly and brush some onto rim of pots. This way we can be sure the dough won’t stick to the pots.
- Spread a piece of dough over each pot pie. Use a knife to make small incisions in the dough so the steam can escape while cooking.
- Brush all of the dough with the remaining egg. Bake for 30-40 minutes.
- Serve immediately.