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Loaded Spicy Veggie Pie

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Loaded Spicy Veggie Pie : This delicious cumin scented buttery crust pie filled with a mouth watering veggie filling is perfect for holiday brunches/dinners and leftovers are great for quick grab & go breakfast!

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

Loaded Spicy Veggie Pie

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!

Loaded Spicy Curried Veggie Filling in Pocket Pies

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.

Loaded Spicy Veggie Pocket Pies

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?

Family Style of Loaded Spicy Veggie Pie

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.

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From start to finish it takes total of  3 hours (max) but if you are in a hurry, it can be made in around 1 hours and 30 minutes. Just make these substitutions and you have it :

1. Replace homemade crust with market bought crust such as “pillsbury  refrigerated pie crusts”or to make things simpler just use puff pastry sheets.

2. Instead of chopping your own veggies, buy a pre chopped packet of mixed veggies .

3.If making HAND PIES in place of whole large pie, you will end up with almost half of the filling which you can use to make another set of hand pies or make sandwiches or stuff in tortilla for a delicious burrito!

4.3 from 3 reviews
Loaded Spicy Veggie Pie
 
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Ingredients
Crust with toasted cumin seeds
  • 1 cup all purpose flour
  • ⅓ 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
Instructions
  1. Crust with Cumin Seeds :For toasting cumin seeds, place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
  2. In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces. Make a well in center and add milk and yogurt. Mix it using a spoon. On a well floured surface, transfer the dough from the bowl and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH.. Transfer the ball of dough in a plastic wrap and chill.
  3. Meanwhile, get the veggies ready.
  4. Filling : In a pot, add oil. Once hot, add cumin seeds and let them splutter. Add green chilies, onion and bell pepper and saute for around 10-12 minutes on low-med flame until softened. In another pot, add cauliflower, carrot, peas and fill it up water. Boil the vegetables for around 10 minutes. Drain and transfer the vegetables to the pot with cooked onions and bell peppers. Saute them all together for another 10 minutes. Add mashed potato, ginger, salt, turmeric powder and mango powder. Mix and cook for another 5-7 minutes. Taste and adjust seasoning if needed.
  5. Keep aside.
  6. Now take out the dough. Unwrap and place it on a well floured surface. Divide it into two. Roll out the first ball into a rectangle . You can trim the edges for uniformity. Move the rectangle into a parchment paper lined baking sheet. Place the filling in the center leaving a border all around. Roll the other ball in similar fashion. Place it on top of the filling layered rectangle and seal the sides with hand or a fork. Make slits using a knife.
  7. Using a brush, coat the top with egg wash.
  8. Bake the pie for 20-25 minutes in a 425F pre-heated oven.
  9. For making them into indivisual HAND PIES: Roll out your dough on a well floured surface and using a big circle cookie cutter or if you don't have that big of a size, do like I did. I used cap of one of my big plastic jars. You should end up with almost 6 large around 4" diameter circle. Spoon filling on right half of the circle leaving the edges and seal the edges by bringing the left half on top of the right half. I used my hand to put pressure to seal the edges but you can also use a fork if you wish.
  10. Using a brush, rub egg wash or melted butter on top of the pies and transfer them to a parchment lined baking sheet.
  11. Bake for 20-22 mins or until golden!
  12. Serve at room temperature with cilantro-yogurt sauce.

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Reader Interactions

Comments

  12. Hi Amishi, found your recipe and cooked last night and loved the tastes. I used a number of different vegetables – and that pastry is WOW. I have put the recipe up on my blog (with the subs that I made) and linked back to your page. Hope that’s ok with you. Please do let me know if not. Happy Cooking!

    Reply

  13. This looks amazing! I have dairy and egg allergies. Can I use non-dairy yogurt, milk, and butter in place of the traditional? Thanks! (:

    Reply

    • Hi Juliette! I have never tried it using non diary ingredients but I would suggest make a small portion and see how it goes! Hope this helps!

      Reply

    • I have never done it but I don’t see why not! Just when you bake , you might want to increase the baking time 🙂

      Reply

  20. Could you have it lukewarm or cold? Reason I ask was thinking it might make a nice addition to the party food table at my sons 1st birthday party

    Reply

    • Yes you can! Hope you enjoy this Sarah! And if anyone wants it warm, warming it for few minutes in toaster oven will do the trick!

      Reply

  21. Just made the Veggie hand pies today and they are delicious! My daughter loves them too so I have put some in the freezer so she can grab them for school lunches! Thanks for a great recipe!

    Reply

  22. This was just the recipe I was looking for. I made these as hand pies and they are sooo good. I did add 1 tsp coriander powder. I didn’t have yogurt so I just used sour cream instead and only added 2 tablespoons of milk. I used 2 pretty big jalapeno peppers in place of green peppers and chili peppers. I used a 5″ circle to make a bigger hand pies. The dough made 6 handpies. But the filling could probably make 18 hand pies total. I can’t wait to make the rest of these. Thanks so much for this recipe.

    Reply

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