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!
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)
- 1¼ teaspoons active dry yeast
- 1 tablespoon 21 g agave nectar
- 2½ 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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