The Fiery Veggie Pie
The Fiery Veggie Pie
Ready to turn up the heat? This Spicy Chorizo Veggie Pie is here to deliver! Packed with flavorful soy chorizo, vibrant veggies, and a spicy kick from salsa, this pie is anything but boring. It's a deliciously satisfying meal for anyone who loves a little excitement in their food. This savory pie is so good, it might just make your taste buds do a little happy dance!
Equipment
- Small-size bowl
- Large-size bowl
- Large-size saucepan
- Rolling Pin
- baking sheet
- Parchment paper or silicone baking mat
Ingrediënten
For the crust:
- 60 ml water heated to 38°C (100°F)
- 1ÂĽ tsp active dry yeast
- 21 g agave nectar
- 300 g bread flour plus more for dusting
- 1 tsp fine sea salt
- 120 g salsa
- 18 ml canola oil divided
For the filling:
- 1 tsp canola oil
- 170 g store-bought soy chorizo or 1 recipe Seitan Chorizo Crumbles
- 2 cloves garlic grated
- 40 g chopped white onion
- 2 tsp ground cumin
- 90 g frozen corn
- 90 g frozen green peas
- 240 g salsa
- 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 190°C (375°F).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Punch down the dough, and roll it out into a 20 Ă— 25-cm (8 Ă— 10-inch) rectangle directly on the parchment or baking mat.
- 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 this pie with a side of creamy avocado to balance the heat, or a simple mixed green salad for a more filling and well-rounded meal.
Wine Advice:
The spicy, savory flavors of this pie need a wine that can handle a little heat while providing a refreshing contrast. A light red like a Pinot Noir would be a great choice; its delicate fruit and earthy notes will complement the chorizo without adding to the spiciness. For a crisp white, a Sauvignon Blanc is a perfect match. Its bright acidity and herbal notes will cut through the richness and cool your palate, leaving you ready for the next delicious bite!
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Nutritional Information
Calories: 315 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 12 g | Fiber: 4 g | Sugar: 5 g | Salt: 0.7 g
