Bannock Hazelnut Pie

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Try this savoury pie with a hazelnut stew and sweet potato bannock crust by Melaney Gleeson-Lyall.

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Preparation time:
Cooking time: 72 minutes
Yield: 6

In saucepan, melt butter over medium heat; cook squash, carrot, onion and celery until slightly softened, about 3 minutes. Stir in shredded sweet potato, garlic, rosemary and salt. Add flour; cook, stirring, for 1 minute. Stir in vegetable stock, hazelnuts and parsley. Bring to a boil; reduce heat to simmer and cook for 3 minutes. Transfer to 8-inch square (2 L) glass baking dish. Cool slightly.

Preheat oven to 350F (180C).
In large bowl, stir together flour, butter, baking powder and salt. With fork, stir in mashed sweet potato until crumbly. Gradually add ice water, stirring until mixture comes together. With floured hands, pat into 8 inch (20 cm) square. Place on top of vegetable mixture in baking dish. Sprinkle with hazelnuts.
Place baking dish on rimmed baking sheet. Bake in centre of oven until top is golden and bannock is no longer doughy underneath, about 45 to 55 minutes.

To makes ¾ cup (175 mL) mashed sweet potato, peel one 8 oz (250 g) sweet potato and cut in large chunks. In small pot of boiling water, cook until tender. Drain; mash. Cool completely.