Spicy Vegetable Pie Recipes

FRENCH MEAT AND VEGETABLE PIE

Steps:

• Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.

IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

SPICY VEGETABLE POT PIE WITH A FLAKY HOMEMADE PIE CRUST

Steps:

• Cut the butter stick in ½" pieces and keep in the refrigerator.
• In a food processor add AP flour, sugar, salt and pulse. Add the butter and pulse few times to form a crumbly mixture.
• Add 2 tbsp ice water at a time and pulse. Repeat until the dough holds together.
• Roll out the dough mixture from the food processor on a counter. Gather the mixture together to form a ball. Do not knead the dough. Divide the mixture in 2 parts. Wrap each in a plastic wrap and refrigerate till ready to use.
• Melt butter in a flat-bottom pan. When it foams add AP flour, milk and stir constantly until the mixture is smooth.
• Add all the veggies and stir to coat. Spice it with turmeric, red chili powder, garam masala, amchur powder and cook for 5 minutes.
• Season with salt and garnish with cilantro.
• Preheat the oven at 400 F. Remove 1 part of pie crust from the refrigerator. Let it sit at room temperature for 10 minutes.
• Whisk egg together with 2 teaspoons water until evenly mixed. Set aside.
• Sprinkle flour on the floor. Do not knead the dough. Roll to form a 12" disk.
• Carefully transfer the dough on to pie plate. Gently press the pie dough down and to the sides of the pie plate. Use a cutter or pair of kitchen scissors to trim the edge of the pie.
• Spread the veggie mixture evenly.
• Remove 2nd part of pie crust roll it similarly as mentioned above.
• Carefully place it on the top of filling. Press the top and bottom of dough firmly together. Trim the excess. Press the edge with the fork to make a tight seal.
• Poke hole with fork in top of pot pie. Brush the top with egg wash.
• Bake the pie at 400 F for 40 minutes till golden brown.

SLIGHTLY SPICY GRILLED VEGETABLE PIE

Steps:

• To make the crust, combine the flour, cornmeal, sugar, salt and cayenne in a bowl. Rub in the butter. Take out 1/4 cup of the mixture and set aside. Add the ice water and stir just until mixture forms into a ball. Wrap in plastic and chill for 30 minutes.
• Preheat the oven to 350 degrees. Roll out the crust between 2 layers of plastic wrap. Remove the top layer of plastic and invert into a 9-inch pie plate. Peel off the plastic, fit the dough into the plate and trim the edges. Line the pie plate with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Carefully lift out the foil and set the crust aside.
• To make the beans, place all of the ingredients in a food processor and process until smooth. Set aside. To make the vegetables, season the zucchini with salt and pepper. In a bowl, toss together the roasted peppers and grilled corn. Season with salt and pepper.
• To assemble, spread half of the bean puree over the crust. Top with half of the zucchini, pressing it into the bean puree. Top with half of the pepper mixture. Spread the remaining bean puree over the pepper mixture. Top with the remaining pepper mixture and then the zucchini, pressing each layer down. Sprinkle the top with the reserved crumb mixture. Bake for 45 minutes. Let stand for 15 minutes. Cut into wedges and serve.

LITTLE SPICY VEGGIE PIES

Steps:

• To make the topping, boil the potatoes for 15-20 mins until tender then drain, reserving the water, and mash with the ground and fresh coriander and yogurt until creamy.
• While the potatoes are boiling, heat the oil in a large pan, add the ginger and fry briefly, tip in the curry powder and garlic, stirring quickly as you don't want it to burn, then tip in a can of chickpeas with the water from the can. Stir well, then mash in the pan to smash them up a bit, then tip in the second can of chickpeas, again with the water from the can, along with the carrots, corn, bouillon and tomato purée. Simmer for 5-10 mins, adding some of the potato water, if needed, to loosen.
• Heat the oven to 200C/180C fan/gas 6. Spoon the filling into four individual pie dishes (each about 10cm wide, 8cm deep) and top with the mash, smoothing it to seal round the edges of the dishes. If you're following our Healthy Diet Plan, bake two for 25 mins until golden, and cook half the spinach, saving the rest of the bag for another day. Cover and chill the remaining two pies to eat another day. Will keep in the fridge for four days - if following the Healthy Diet Plan pop the extra two pies in the freezer for the end of the week. If freezing, to reheat, bake from frozen for 40-45 mins until golden and piping hot.

SPICY VEGETABLE PIE

Steps:

• Preheat oven to 425F, 220C, Gas Mark 7. Melt the butter in a large pan, and fry the onions, courgettes and cauliflower for 5 minutes until softened. Stir in the flour, Coriander and Cumin. Gradually add the milk and cream and finally stir in the Worcester sauce. Bring to the boil, stirring. Add the sweetcorn and mushrooms and season to taste with salt and pepper. Place in a pie dish and set aside to cool. Roll out the puff pastry, cover the dish and trim to size. Make two holes in the centre of the pastry lid for the steam to escape, glaze with milk or egg and bake for 20-30 minutes until the pastry is well risen and golden.

SPICY MIXED VEGETABLES

Steps:

• Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
• Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
• Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.

SOUTHERN VEGETABLE PIE

Steps:

• Preheat oven to 350.
• Butter 13x9x2-inch glass baking dish.
• Heat olive oil in heavy large pot over medium-high heat.
• Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme and saute until vegetables are just crisp-tender, about 15 minutes.
• Cool briefly.
• Whisk eggs, whipping cream, salt and pepper in large bowl to blend.
• Stir in bread cubes, Swiss cheese, cream cheese, then vegetables.
• Pour into prepared baking dish.
• Bake until egg mixture is brown on top and bubbling around the edges, about 45 minutes.
• Let stand 10 minutes.
• Cut into squares and serve warm.

SPICY CHICKEN KORMA & VEGETABLE PIE OR PIES

Steps:

• Place onon and chilli in a microwave safe jug with the curry paste and butter.
• Cover and microwave on high for 3 minutes.
• Add the vegetables and stir well, microwave for another 2 minutes.
• Stir in the flour, microwave for another 2 minutes and then stir in the coconut milk.
• Microwave for another one minute or until thick.
• Stir in the water chestnuts, chicken and coriander and allow to coool.
• Line pie trays with pastry, and fill pastry cases with cooled filling.
• Make a lid for each pie out of pastry and secure to the top of each pie gently pressing the edges together.
• At this stage you can glaze the pie tops with milk or egg wash if you like to help them brown.
• Bake at 180.C for approx 40 mins or until pastry is firm and golden brown.
• Wait for them to cool slightly before turning out. Enjoy!

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

SPICY FISHERMAN'S PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
• Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
• Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
• Bake for 40 minutes in the preheated oven, or until piping hot throughout.