Spicy Chorizo Veggie Pie on a rustic ceramic plate, featuring a golden, flaky crust filled with spicy chorizo, sautéed bell peppers, onions, and zucchini. Garnished with cilantro and red pepper flakes, set on a wooden table with a bowl of salsa and a glass of iced tea in the softly blurred background.

Spicy Chorizo Veggie Pie

A flavorful, spicy pie packed with veggies, soy chorizo, and salsa, perfect for those who love a little heat in their meals!
Portions:4
Preparation Time: 20 minuten
Cooking Time:40 minuten
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Equipment

  • Small-size bowl, Large-size bowl, Large-size saucepan, Rolling pin, Baking sheet, Parchment paper or silicone baking mat

Ingrediënten

For the crust:

  • ¼ cup 60 ml water, heated to 100°F (38°C)
  • teaspoons active dry yeast
  • 1 tablespoon 21 g agave nectar
  • cups 300 g bread flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • ½ cup 120 g salsa, store-bought or homemade (page 83)
  • 1 tablespoon plus ½ teaspoon 18 ml canola oil, divided

For the filling:

  • 1 teaspoon canola oil
  • 6 ounces 170 g store-bought soy chorizo or 1 recipe Seitan Chorizo Crumbles (page 209)
  • 2 cloves garlic grated
  • ¼ cup 40 g chopped white onion
  • 2 teaspoons ground cumin
  • 1 cup 90 g frozen corn
  • 1 cup 90 g frozen green peas
  • 1 cup 240 g salsa, store-bought or homemade (page 81)
  • Drizzle of hot sauce such as Tabasco, for serving

Instructies

To make the crust:

  • In a small-size bowl, combine the water, yeast, and agave.
  • Let proof for about 10 minutes, until it foams and bubbles.
  • If it doesn’t foam, start over with fresh yeast.
  • In a large-size bowl, stir together the flour, salt, salsa, and 1 tablespoon (15 ml) of the oil.
  • Stir the proofed yeast into the flour mixture.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
  • Add more flour if the dough is too sticky.
  • Shape into a ball.
  • Lightly coat a large-size bowl with the remaining ½ teaspoon oil.
  • Turn the dough to coat, cover, and let rise for 90 minutes, until doubled in size.

To make the filling:

  • In a large-size saucepan, heat the oil.
  • Crumble the soy chorizo into the pan, and add the garlic, onion, and cumin.
  • Cook over medium heat for about 4 minutes, until lightly browned.
  • Add the corn, peas, and salsa.
  • Simmer for 6 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat.
  • Punch down the dough, and roll it out into an 8 × 10-inch (20 × 25-cm) rectangle directly on the parchment or Silpat.
  • Spread the filling evenly on top; let rest for at least 20 minutes while the oven preheats.
  • Bake for 24 minutes, or until the edges of the crust are golden brown.
  • Drizzle with hot sauce, if desired, upon serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a side of avocado or a simple mixed green salad for a more filling meal.
Wine Advice:
Pair with a chilled, crisp white wine like a Sauvignon Blanc or a light red like a Pinot Noir for a balanced meal.

Nutritional Information

Calories: 315 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 12 g | Fiber: 4 g | Sugar: 5 g | Salt: 0.7 g
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Recipe Category Main Dish / Pie
Season: Fall / Winter
Diets Vegan / Vegetarian
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