Nigerian Vegetable pie
Do you sometimes want something different from the usual meat pie, chicken pie etc? Then make a Nigerian vegetable pie. This vegetable pie is usually a surprise to many upon 1st trial, it packs such a great amount of flavour you won’t believe there is no meat or fish in it.
The Nigerian vegetable pie is not a common hand pie, Nigerian hand pies usually have some type of protein in it, beef, fish, egg or chicken. Some people might even ask if the vegetable pie is a thing or maybe it is vegetarian food. I tell you, it is a thing and it tastes damn good, you won’t miss the meat.
This is one of the best ways to get both kids and even adults to eat their veggies and enjoy it. The combination of vegetables cooked down to a soft, well-seasoned filling makes this pie outstanding. There are so many vegetables you can use in the Nigerian vegetable pie, but be careful not to overload the dough just use a good mix of vegetables, sweet, bland, soft etc.
The vegetables have to be cooked long enough to form a cohesive blend of flavours and texture and at the same time retain their colour and nutrients. The shape of the dough can be any way that pleases you. These pies are delicious hot or cold in fact, Son no. 3 who sometimes eats them for breakfast, snacks and more snacks can eat them straight out of the fridge. My Renaissance man with his high eating standards had them for dinner, for dinner unbelievable, he eats healthy and he ate these veggie pies for dinner, that tells you something. Indulge guilt-free, these pies are good.
Pie dough can be a pain and a lot of people shy away from pastry making because of the dough, so I have made a comprehensive post on Easy pie dough. It is unbelievably easy and straight. There are lots of tips addressing most of the pitfalls encountered in pie dough making. Follow the instructions and tips and your pie dough will be exceptional time and time again.
To make Nigerian Vegetable pie
2 Tablespoons vegetable oil 1/4 cup finely chopped onions 1/2 cup chopped carrot 1/2 cup cubed potatoes 1/4 cup raw peas 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1/2 teaspoon minced garlic (2 cloves) 2 seasoning cubes 1 1/2 teaspoons curry powder 1 teaspoon dry thyme 1/2 teaspoon ground chili pepper 1 1/2 cups water 1/2 cup chopped cabbage 1/4 cup chopped spring onions 2 tablespoons raisins 1/4 cup sweet corn 1 tablespoon corn flour or all purpose flour Easy pie dough
*Other possible Vegetables/legumes include cauliflower, broccoli, baked beans, spinach, mushroom, leek etc.
Make your dough, wrap and put in the refrigerator.
Prepare your ingredients.
Mix flour with 2 tablespoons of water to form a slurry.
Pour oil into a dry sauce or frying pan and place over medium heat.
When hot, add onions and fry until softened.
Add carrot, potatoes, peas, green pepper, red pepper and garlic. Stir and fry for one minute.
Add seasoning cube, curry, thyme, dry chili, stir around and add water.
Cook until potato and carrot have softened but not mushy.
Add cabbage and spring onions, cook to soften cabbage a little then add sweet corn and raisins.
The filling should have reduced considerably by now, getting almost dry.
Stir the flour slurry, pour about one tablespoon into the filling and stir.
Cook till it well thickened. Taste and add salt.
If it is not thick enough, stir in more flour slurry.
Take off the heat and spread on a plate to completely cool down.
Line 2 baking sheets with parchment paper, brown paper or aluminium foil. Set aside.
Break egg into a small bowl add 1 teaspoon water or a pinch of salt and beat to make your egg wash, set aside.
Preheat oven to 180 deg C.
Roll out the dough to 1/8″ to 1/4″ thickness, and into a rectangle.
Cut an even number of same size rectangles, about 8 to 10 pieces.
Make slits in half of the dough rectangles. Don’t let the slit get to the edge of the dough.
Place pie filling on the rectangles with NO slits, rub egg wash round the edge and cover with the top rectangles with the slit.
Crimp the outer edges by hand or with a fork.
Place individual pies on the prepared baking sheet.
Brush the pies with egg wash.
Bake for 30-40 minutes till pies are golden brown.
- Salt is added at the very end. This is because over salting is very easy in this pie filling, let the filling cook down then taste for salt before adding if needed.
- If using frozen or canned peas, add towards the end.
- The pie filling should not be watery at all, if it is, add more flour slurry to thicken it further. This is to avoid it making the pastry soggy.
- Ensure the pie filling is completely cool before filling the pie. If it is still warm, it will drop the temperature of the dough, melt the butter and you will end up with a crumbly, oily and soggy pastry.
- The vegetable pie filling can be stored well sealed in a freezer or container in the freezer.
- Store pie in freezer and reheat from frozen in the microwave or oven.
- The excess filling can also be mixed with scrambled egg or used to fill tortilla wraps or pita bread. It can be used to toss pasta.
- Do not use any water releasing vegetable, it will make your pastry soggy.
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