Loaded Spicy Veggie Pie with Cumin-Infused Crust

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Loaded Spicy Veggie Pie with Cumin-Infused Crust: A Flavorful Vegetarian Delight

With a distinctive crust laced with cumin, this Loaded Spicy Veggie Pie is a celebration of healthful ingredients and vivid flavours. This pie, which is loaded with different veggies and seasoned with flavourful spices, is ideal for a filling lunch, supper, or even a special breakfast. It is topped with a golden, flaky crust. Toasted cumin seeds give the crust a hearty, earthy taste that melds well with the spicy veggie filling. This pie is guaranteed to please, whether you’re serving vegetarians or just trying to increase the amount of plant-based meals in your diet.

Ingredients:

For the Crust with Toasted Cumin Seeds:

  • 1 cup all-purpose flour
  • ⅓ cup whole wheat flour
  • 2 tsp cumin seeds, toasted
  • ¾ tsp salt
  • Pinch of sugar
  • 1 stick unsalted butter, frozen and grated
  • ¼ cup low-fat milk
  • ¼ cup low-fat yogurt

For the Filling:

  • 3 medium potatoes, boiled, peeled, and mashed
  • 1.5 cups cauliflower, chopped
  • 1 medium carrot, chopped (~¾ cups)
  • ½ cup of green peas, either fresh or thawed from frozen
  • 1 medium red onion, chopped
  • ¾ cup green bell pepper, chopped
  • 1 Tbsp olive oil
  • 4-5 green chilies, finely chopped
  • ½ tsp cumin seeds
  • 1 Tbsp ginger, grated
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp mango powder (amchur) or lemon juice

For the Finish:

  • 1 egg, lightly beaten for egg wash (or use melted butter as a substitute)

Instructions:

  1.  Get the Crust Infused with Cumin Ready:
    roast the Cumin Seeds: In a dry pan over medium heat, roast the cumin seeds for approximately two minutes, or until aromatic and beginning to turn darker. Put aside to cool.
  2. Prepare the Dough: Mix together the whole wheat flour, roasted cumin seeds, sugar, salt, and all-purpose flour in a large mixing basin. Using your fingers or a pastry cutter, incorporate the grated frozen butter into the flour mixture until the mixture resembles coarse crumbs.
  3. Add the moist ingredients: Combine the yoghurt and low-fat milk in a small bowl. Stir this mixture into the flour and butter mixture gradually, stirring just long enough to form a dough. To bring the dough together, add a bit more milk if necessary. Best of Class
  4. To refrigerate the dough, roll it into a ball, wrap it in plastic wrap, and put it in the fridge for at least half an hour.

 Get the Spicy Vegetable Filling Ready:

  1. Prepare the Veggies: In a big skillet, warm the olive oil over medium heat. Add the cumin seeds and toast them for a few seconds, or until they release their scent. Next, include the grated ginger, green chillies, and chopped onion.
    Include the Veggies: To the skillet, add the chopped green peas, carrot, and cauliflower. After adding salt and turmeric powder to the veggies, sauté them for five to seven minutes, or until they are soft.
  2. Add the Seasonings and Mashed Potatoes: Stir in the chopped green bell pepper and mashed potatoes. For a tart boost, add the lemon juice or mango powder. Cook for a further two to three minutes, or until the filling is well cooked and well combined.

Put the Pie Together and Bake It:

  1. Spread the Dough: Turn the oven on to 375°F, or 190°C. Using a floured board, flatten the cold dough until it’s the right size to fit into a 9-inch pie plate. After placing the dough in the dish, carefully push it up the sides and into the bottom.
  2. Put the Filling in: Evenly spoon the chilled vegetable filling into the pie shell.
  3. Complete the Pie: If desired, add melted butter for a vegetarian alternative or brush the top of the pie with beaten egg for a golden finish.
  4. Bake: For 35 to 40 minutes, or until the filling is cooked through and the crust is golden brown, place the pie in a preheated oven.

Present:

Before cutting into the pie, give it a few minutes to rest.
Serve warm, topped with a dollop of yoghurt or fresh herbs, if preferred.

This Loaded Spicy Veggie Pie with Cumin-Infused Crust is a delightful, flavor-packed dish that’s perfect for any occasion. The combination of a buttery, flaky crust and a spicy, hearty vegetable filling makes this pie a true standout. The toasted cumin seeds in the crust add an unexpected depth of flavor, making each bite a savory experience. Whether you’re serving it as the centerpiece of a meal or as a satisfying side, this veggie pie is sure to become a favorite. Enjoy the rich, aromatic flavors and the satisfying crunch of this wholesome and comforting dish.

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