4 recipes for vegetarian savory pies

Learn how to prepare options to make your meals tastier

Veggie pies are a delicious and versatile option for any meal. The big appeal is the ease of preparation, making them a practical choice for those looking for healthier, tastier options. With a variety of plant-based ingredients available, you can create incredibly tasty and nutritious fillings. Additionally, the dough is easy to handle, which makes the shaping and assembling process easier.

So, check out the recipes for vegetarian savory pies!

Leek pie

ingredients

• 4 leek stems cut into slices
• 4 tablespoons of olive oil
• 1 onion chopped
• 1 tablespoon wheat flour
• 250 g of wheat flour
• 1/2 cup of coffee
• 1 1/2 cups soy milk
• 1 tablespoon chopped coriander
• 1/2 cup canola oil
• 100 ml of almond cream
• 1 teaspoon of yeast
• Salt to taste
• Wheat flour for dusting

Preparation method

In a pan, heat the olive oil over medium heat and sauté the leek and onion until softened. Add 1 tablespoon of wheat flour and the milk and mix until thickened. Add the coriander and salt and mix. Set aside and wait for it to cool.

In a container, mix the canola oil, almond cream, baking powder, wheat flour and salt. Knead until you obtain a homogeneous dough. Cover with a cloth and leave to rest for 20 minutes. Sprinkle a smooth surface with wheat flour and roll out the dough with a rolling pin. Cut it and line the inside of tart moulds. Place the filling in the center and cover with the dough, pressing the edges together. Bake in a preheated oven at medium temperature for 30 minutes. Serve immediately.

Chickpea pie with hearts of palm

ingredients

Pasta

• 2 cups cooked and drained chickpeas
• 1/4 cup olive oil
• 1 lemon juice
• 1 tablespoon oregano
• Salt and ground black pepper to taste
• Greasing oil
• Wheat flour for dusting

Filling

• 3 cups of tea heart of palm
• 3 chopped tomatoes
• 1 onion chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/2 cup chopped olives
• 1 tablespoon cornstarch
• 2 tablespoons of water
• Olive oil, salt and ground black pepper to taste

Preparation method

Filling

In a container, mix the cornstarch with water and set aside. In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the tomato and fry for 2 minutes. Add the hearts of palm and olives and mix. Then add the tomato sauce and season with salt and black pepper. Add the reserved cornstarch and mix. Cook until the filling has thickened a little and set aside.

Pasta

In the food processor, blend all the ingredients until a smooth paste forms. Grease the tart molds with oil and flour them with wheat flour. Coat the tart molds with a little dough, place the filling in the center and cover with the rest of the dough. Place in a preheated oven at 200°C for 20 minutes. Serve immediately.

Spinach Cake

ingredients

Pasta

• 1 cup of tea wheat flour
• 1/2 cup canola oil
• 3 teaspoons of salt

Filling

• 500 g of chopped spinach
• 1 onion chopped
• 2 cloves garlic, minced
• 50 g of chopped olives
• Olive oil, salt and ground black pepper to taste

Preparation method

Filling

In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the remaining ingredients and season with salt and black pepper. Cook until the spinach wilts. Set aside and wait for it to cool.

Pasta

In a container, mix the wheat flour and salt. Gradually add the oil and knead the dough until it is workable. Coat the tart molds with a little dough, place the filling in the center and cover with the rest of the dough. Place in a preheated oven at 180°C for 20 minutes. Serve immediately.

Shimeji cake

ingredients

• 2 cups wheat flour
• 1/2 cup coconut oil
• 1/2 cup ice water
• 1 onion chopped
• 2 cloves garlic, minced
• 2 cups of tea shimeji mushroom chopped
• 1 tablespoon olive oil
• 1 teaspoon of salt
• Black pepper to taste

Preparation method

In a container, mix the wheat flour and coconut oil until you obtain a smooth mixture. Add water and mix again. Reserve. In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the shimeji mushrooms, salt and black pepper and sauté until golden brown. Coat the tart molds with a little dough, place the filling in the center and cover with the rest of the dough. Place in a preheated oven at 180°C for 20 minutes. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.