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!