Curried Chickpea & Sweet Potato Pie ( vegan) 

I have been invited to appear on BBC Radio London. I promised to bring in some vegan food for them to try so I decided to make curried chickpea and sweet potato pies. These pies are fairly easy to make and are 'more-ishly' tasty    1 & 2/3 cup plain bleached flour 1/2 teaspoon salt 1/3 cup vegetable fat (trex) 1/3 cup vegan butter ( vitalite)  250 ml very cold water  2 table spoons of mild curry powder  Filling 1 cup chickpeas ( cooked) I small sweet potato peeled and cooked 1 small onion 2 teaspoons curry powder 2-3 ounces of coconut cream 1 clove garlic finely chopped 2 tablespoon tomato purée 1 tablespoon coconut oil ( can also use virgin olive oil) 1 tablespoon season all ( or Garam masala) Method  - Place mixing bowl in fridge for 10 -15 minutes or until chilled - Pre heat oven to 180 - Place flour and curry powder in the chilled mixing bowl - Add butter and vegetable fat and blend until the mixture looks like fine breadcrumbs - Add the cold water slowly ( you may not need all of the water) - Combine until the mixture forms a dough - Wrap in cling film ( or a plastic freezer bag ) and place in fridge for at least 30 minutes Filling - Fry onions in the coconut oil  - Add garlic , season all & curry powder - Cook for 4-5 minutes  - Add chickpeas , sweet potato and coconut cream  - Allow to simmer for 7-10 minutes  - Remove pastry from fridge and roll out on a floured surface - Using a pastry cutter cut out the pastry for the bottom of the pie and once in small pie tins  - Add filling  - Cut out pastry for the top of the pie - Place pastry on the pie and prick the pie in the middle with a fork  - Bake for 20-30 mins - All I to cool on a wire rack