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!