Vegan Mexican Pie Recipe

This hearty Vegan Mexican Pie is inspired by New Zealand’s Z Energy stations known for their unique and delicious pies. This version packs a punch with its flavorful filling of spiced beans, vegetables, and aromatic herbs, all encased in a flaky, golden crust. Perfect for a comforting meal, this pie will surely be a hit with vegans and non-vegans alike!

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour (or use a gluten-free blend for a GF version)
• 1 tsp salt
• 3/4 cup vegan butter, chilled and cubed
• 6-8 tbsp ice water

For the Filling:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro

For Assembly:

• Vegan egg wash substitute (1 tbsp almond milk mixed with 1 tbsp maple syrup)

Instructions:

1. Prepare the Pie Crust:

• In a large mixing bowl, combine the flour and salt.
• Add the cubed vegan butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, a tablespoon at a time, mixing just until the dough comes together.
• Divide the dough into two halves, shape each into a disc, wrap in plastic, and refrigerate for at least 1 hour.

2. Make the Filling:

• Heat olive oil in a large skillet over medium heat.
• Add the onion, garlic, bell peppers, and zucchini. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
• Stir in the corn, black beans, and diced tomatoes, followed by the cumin, paprika, and chili powder. Cook for another 5 minutes, letting the flavors meld.
• Season with salt and pepper to taste and stir in the chopped cilantro. Remove from heat and let cool slightly.

3. Assemble the Pie:

• Preheat your oven to 375°F (190°C).
• On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing gently to fit.
• Spoon the filling into the crust, spreading it evenly.
• Roll out the second disc of dough and place it over the filling. Trim excess dough and crimp the edges to seal.
• Brush the top crust with the vegan egg wash substitute to give it a golden shine.
• Cut a few slits in the top crust to allow steam to escape.

4. Bake the Pie:

• Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
• Let the pie cool for at least 10 minutes before slicing.

5. Serve:

• Cut into wedges and serve warm, perhaps with a side salad or some guacamole for an extra Mexican touch.

Tips and Variations:

• Spicier Pie: For more heat, add more chili powder or include diced jalapeños in the filling.
• Gluten-Free: To make this pie gluten-free, use a GF flour blend for the crust and ensure all other ingredients are certified gluten-free.
• Storage: Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven to keep the crust crispy.

Enjoy this delectable Vegan Mexican Pie that brings a taste of New Zealand and Mexican cuisine right to your kitchen!