Loaded Spicy Veggie Pie Recipe

Buttery Flaky loaded spicy veggie pie filled with spicy filling of vegetables make for a cozy weeknight meal and a perfect grab & go breakfast!

Today lets revisit an old favorite! And facebook & pinterest tells me that it’s just not our favorite but you guys love this too! I posted this last year in april so I thought why not take new photographs and turn this pie into hand pies! Just so you know hand food always wins over food served in a plate with fork & knives, atleast in my world!

So basically I kept everything same but I noticed one thing that if you decide to go hand pie route than you might end up with half of the filling since  indivisual hand pies can’t be filled with as much filling as we did in our giant pie. So no worries, simply freeze the remaining filling or I suggest making sandwiches with it. So good!

Here after this is the old post which I posted in april 2014. Old or new this pie rocks! I hope you try it either way.

This PIE! It reminds me of  my mother’s homemade samosas but with tons of other veggies thrown inside the filling. It is like heaven in a plate. The buttery – toasted cumin scented crust takes this pie to a whole new level. This pie is kind of a cross between samosa my mother makes in India and puff pastry pie which Jerry’s mom makes here. I love both of them equally but I wanted to give it my own unique twist.

Firstly, I wanted a homemade from scratch crust so I decided to go with the ever simple buttery crust recipe but with loads of toasted cumin seeds thrown in for a fresh flavor.

Secondly, I wanted the pie to be loaded with different colored veggies so I went ahead and selected bunch of veggies from refrigerator.

Don’t tell anyone but this is the perfect pie if you want to clean up your refrigerator. Who says it is hard to use leftover veggies and when  veggie comes packed in this kind of mouth watering buttery pie. Who can say No?

If  you are one of those, who get scared by the thought of making homemade doughs. Wait. Do not worry. This is one of the simplest doughs to prepare and almost no kneading required. Being a buttery dough, it needs to be chilled for at least an hour before rolling but trust me it can’t get simpler. Make – Chill – Roll – Fill – Bake.

INGREDIENTS

• Crust with toasted cumin seeds
• 1 cup all purpose flour
• ? cup whole wheat flour
• 2 tsp cumin seeds, toasted
• ¾ tsp salt
• Pinch of sugar
• 1 stick of unsalted butter, frozen, grated on grater
• ¼ cup low fat milk
• ¼ cup low fat yogurt

For filling

• 3 medium size potatoes, boiled, peeled and mashed using hands or potato masher
• 1.5 cups cauliflower, chopped
• 1 medium size carrot, chopped ~ ¾ cups
• ½ cup green peas, fresh or frozen
• 1 medium red onion, chopped
• ¾ cup chopped green bell pepper
• 1 Tbsp olive oil
• 4-5 green chilies, chopped fine
• ½ tsp cumin seeds
• 1 Tbsp ginger, grated

Salt to taste

• ½ tsp turmeric powder
• 1 tsp mango powder or lemon juice
• 1 egg, lightly beaten for egg wash or use melted butter

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