This savory vegetable pie combines a soft, homemade dough with a hearty and flavorful vegetable filling. Perfect for lunch, dinner, or even as a snack, this dish is versatile, comforting, and packed with wholesome ingredients.
Preparation Time
- Prep Time: 30 minutes
- Rising Time: 1 hour
- Cooking Time: 40 minutes
- Total Time: 2 hours 10 minutes
Ingredients
Dough:
- 1 egg
- 2 tsp sugar
- 1 tsp salt
- 170 ml (¾ cup) warm milk
- 1.5 tsp active dry yeast
- 170 ml (¾ cup) warm water
- 250g (2 cups) all-purpose flour
Filling:
- 1 bunch parsley, chopped
- 1 green onion, chopped
- 1 sweet pepper, diced
- 1 green pepper, diced
- Black olives, sliced (to taste)
- 1 large tomato, diced
- 1 medium onion, chopped
- 1 large potato, peeled and diced
Directions
- Prepare the Dough
- In a large bowl, mix the warm milk, warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Beat in the egg and salt. Gradually add the flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling
- Heat a little oil in a pan over medium heat.
- Sauté the onion, sweet pepper, green pepper, and potato for 7-8 minutes until just tender.
- Add the tomato, olives, green onion, and parsley, cooking for another 2-3 minutes. Remove from heat and let cool.
- Assemble the Pie
- Punch down the risen dough and roll it out on a floured surface to fit the size of your baking dish.
- Grease the baking dish and transfer the rolled-out dough, ensuring it covers the bottom and sides.
- Spread the vegetable mixture evenly over the dough.
- Optionally, cover the filling with another layer of dough, pinching the edges to seal, or leave as an open pie.
- Bake the Pie
- Preheat your oven to 180°C (355°F).
- Bake the pie for 35-40 minutes, or until the crust is golden brown.
5 Serving Suggestions
- Serve warm with a side of mixed greens.
- Pair with a dollop of sour cream or yogurt.
- Enjoy alongside a bowl of hearty soup.
- Serve as part of a brunch spread with fruit and cheese.
- Slice into squares for a party appetizer.
Cooking Tips
- Ensure the yeast is active by checking for froth after mixing with warm milk and water.
- For a crispier crust, brush the top with a beaten egg before baking.
- Dice the vegetables uniformly for even cooking.
- Use a glass or ceramic baking dish for consistent heat distribution.
- Let the pie cool slightly before slicing for cleaner cuts.
Nutritional Benefits
- Loaded with fiber and vitamins from the fresh vegetables.
- Low in added sugar and a good source of plant-based nutrients.
- A wholesome and filling meal that’s light on fats.
Dietary Information
- Vegetarian-friendly.
- Can be made vegan by replacing the egg with a flaxseed or chia egg and using plant-based milk.
Nutritional Facts (Per Serving)
- Calories: 250
- Protein: 6g
- Carbohydrates: 36g
- Fat: 8g
- Fiber: 4g
- Sugar: 4g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to retain crispiness.
- Freeze unbaked pies for up to 1 month; bake directly from frozen.
Why You’ll Love This Recipe
- Combines a fluffy, homemade crust with a nutrient-packed filling.
- Easy to customize with your favorite vegetables and herbs.
- Perfect for any meal or occasion, from weeknight dinners to special gatherings.
- Delicious hot or cold, making it ideal for meal prep or on-the-go meals.
Conclusion
This savory vegetable pie is a testament to how simple ingredients can create a satisfying and flavorful dish. The soft dough and rich vegetable filling make it a favorite for all ages. Whether you serve it as a main course or a side, this pie is sure to become a staple in your kitchen. Give it a try and enjoy every hearty bite!
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. Consider using half whole wheat and half all-purpose flour. - Can I make the dough ahead of time?
Yes, refrigerate the dough after kneading for up to 24 hours. Let it come to room temperature before using. - Can I add cheese to the filling?
Absolutely! Feta, mozzarella, or cheddar can enhance the flavor. - Can I make this recipe gluten-free?
Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free. - Can I freeze the baked pie?
Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven before serving. - What other vegetables can I use?
Try zucchini, mushrooms, or spinach for variety. - How can I ensure the crust doesn’t get soggy?
Precook the filling to remove excess moisture, and avoid overloading the crust with wet ingredients. - Can I use instant yeast instead of active dry yeast?
Yes, but reduce the rise time slightly as instant yeast works faster. - What size baking dish should I use?
A 9×13-inch dish works well, but adjust based on your dough thickness preference. - Can I serve this cold?
Yes, it tastes delicious cold, making it great for picnics or packed lunches!