Nigerian Vegetable pie
The combination of vegetables cooked down to a soft, well-seasoned filling makes this pie outstanding.
Ingredients
- 2 Tablespoons vegetable oil
- ¼ cup finely chopped onions
- ½ cup chopped carrot
- ½ cup cubed potatoes
- ¼ cup raw peas
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ½ teaspoon minced garlic (2 cloves)
- 2 seasoning cubes
- 1 ½ teaspoons curry powder
- 1 teaspoon dry thyme
- ½ teaspoon ground chili pepper
- 1 ½ cups water
- ½ cup chopped cabbage
- ¼ cup chopped spring onions
- 2 tablespoons raisins
- ¼ cup sweet corn
- 1 tablespoon cornflour or all-purpose flour
- Easy pie dough
Instructions
The Dough
- Make your dough, wrap and put it in the refrigerator. See my Easy pie dough recipe.
Prepare ingredients
- Mix flour with 2 tablespoons of water to form a slurry, set aside.
- 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. Stirfry for one minute.
- Add seasoning cube, curry, thyme, dry chilli powder, stir around and add water.
- Cook until potato and carrot have softened but not mushy.
- Add cabbage and spring onions, cook to soften the 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 until it is well thickened. Taste and add salt. If it is not thick enough, stir in more flour slurry.
- Take off the heat and spread it out on a plate to completely cool down.
To assemble
- Preheat oven to 180 deg C.
- Line 2 baking sheets with parchment paper, brown paper or aluminium foil. Set aside.
- Break the egg into a small bowl add 1 teaspoon water or a pinch of salt and beat to make your egg wash, set aside.
- 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 around 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 until pies are golden brown.
- Serve and enjoy your Nigerian Vegetable pie with a drink.
Notes
- 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 container.
- Store pie in the freezer and reheat from frozen in the microwave or oven.
- The excess filling can also be mixed with scrambled eggs or used to fill tortilla wraps or pita bread. It can be used to toss pasta.
- Do not use any water releasing vegetables e.g tomatoes, it will make your pastry soggy.
- *Other possible Vegetables/legumes include cauliflower, broccoli, baked beans, spinach, mushroom, leek etc.
