Slightly Spicy Grilled Vegetable Pie Recipes

SPICY VEGETABLE PIE

Spicy Vegetable Pie image

This spicy vegetable pie is topped with mashed potatoes instead of short crust pastry to keep it low in calories and fat. you can adapt it to your liking and use any vegetables that are available or you like.

Provided by Javed

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 green chili pepper, deseeded and finely chopped
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
2 carrots, cubed
1 potatoes or 1 parsnip, cubed
225 cauliflower or 225 broccoli florets
1 courgette, cubed
75 g peas
50 g sweet corn
25 g plain flour
25 g butter
4 tablespoons Greek yogurt
handful fresh coriander
8 potatoes, mashed or 8 shortcrust pastry, for topping
1 teaspoon paprika for mash potato

Steps:

Heat oven to 200c/gas 6.
heat oil in a large pan. then cook onions, garlic and chilli on low heat for 5 minute.stir in garam masala. tumeric and cumin and cook for futher1min.
Add all vegetables except peas stir them inches now add 300ml/1/2 pint water and bring to boil and then simmer for 5 min.drain but reserve the liquid and add peas to vegetables.
Melt butter in pan, stir in flour, then cook for 1 min.then stir in reserved liquid and cook till thick sauce is formed. remove from fire and stir in yogurt, corriander and vegetables.add seasoning to your requirement. Leave it to cool.
Spoon mixture into pie dish and top it with mash or short crust pastry. If usinfg potato mash, stir in paprika while mashing potatos, make small hole in middle and bake in oven for 25 to 30 minute.

Nutrition Facts : Calories 5771.5, Fat 30.1, SaturatedFat 9.8, Cholesterol 8.9, Sodium 6532.9, Carbohydrate 1212.6, Fiber 548.6, Sugar 523.7, Protein 436

SLIGHTLY SPICY GRILLED VEGETABLE PIE

Slightly Spicy Grilled Vegetable Pie image

Provided by Molly O'Neill

Categories dinner, main course

Time 2h15m

Yield Eight servings

Number Of Ingredients 18

Ingredients

3/4 cup flour
1/2 cup cornmeal
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon cayenne
6 tablespoons cold unsalted butter, cut in pieces
2 tablespoons ice water
1 1/2 cups canned cannellini beans, drained and rinsed
1 clove garlic, peeled
1/4 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper to taste
1 teaspoon olive oil
4 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices, grilled until tender but not soft and cut across into 1/2-inch pieces
Salt and freshly ground pepper to taste
3 red bell peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice
3 yellow bell peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice
1 cup grilled corn

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.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 742 milligrams, Sugar 6 grams, TransFat 0 grams

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