Ready to turn up the heat? This Spicy Chorizo Veggie Pie is here to deliver! Packed with flavorful soy chorizo, vibrant veggies, and a spicy kick from salsa, this pie is anything but boring. It's a deliciously satisfying meal for anyone who loves a little excitement in their food. This savory pie is so good, it might just make your taste buds do a little happy dance!
The Fiery Veggie Pie
Ready to turn up the heat? This Spicy Chorizo Veggie Pie is here to deliver! Packed with flavorful soy chorizo, vibrant veggies, and a spicy kick from salsa, this pie is anything but boring. It's a deliciously satisfying meal for anyone who loves a little excitement in their food. This savory pie is so good, it might just make your taste buds do a little happy dance!
Equipment
- Small-size bowl
- Large-size bowl
- Large-size saucepan
- Rolling Pin
- Baking sheet
- Parchment paper or silicone baking mat
Ingredients
For the crust:
- 60 ml water heated to 38°C (100°F)
- 1¼ tsp active dry yeast
- 21 g agave nectar
- 300 g bread flour plus more for dusting
- 1 tsp fine sea salt
- 120 g salsa
- 18 ml canola oil divided
For the filling:
- 1 tsp canola oil
- 170 g store-bought soy chorizo or 1 recipe Seitan Chorizo Crumbles
- 2 cloves garlic grated
- 40 g chopped white onion
- 2 tsp ground cumin
- 90 g frozen corn
- 90 g frozen green peas
- 240 g salsa
- Drizzle of hot sauce such as Tabasco, for serving
Instructions
- To make the crust: In a small-size bowl, combine the water, yeast, and agave.
- Let proof for about 10 minutes, until it foams and bubbles.
- If it doesn’t foam, start over with fresh yeast.
- In a large-size bowl, stir together the flour, salt, salsa, and 1 tablespoon (15 ml) of the oil.
- Stir the proofed yeast into the flour mixture.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
- Add more flour if the dough is too sticky.
- Shape into a ball.
- Lightly coat a large-size bowl with the remaining ½ teaspoon oil.
- Turn the dough to coat, cover, and let rise for 90 minutes, until doubled in size.
- To make the filling: In a large-size saucepan, heat the oil.
- Crumble the soy chorizo into the pan, and add the garlic, onion, and cumin.
- Cook over medium heat for about 4 minutes, until lightly browned.
- Add the corn, peas, and salsa.
- Simmer for 6 minutes.
- Preheat the oven to 190°C (375°F).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Punch down the dough, and roll it out into a 20 × 25-cm (8 × 10-inch) rectangle directly on the parchment or baking mat.
- Spread the filling evenly on top; let rest for at least 20 minutes while the oven preheats.
- Bake for 24 minutes, or until the edges of the crust are golden brown.
- Drizzle with hot sauce, if desired, upon serving.
Notes & Wine Advice
Serving Tip:
Serve this pie with a side of creamy avocado to balance the heat, or a simple mixed green salad for a more filling and well-rounded meal.
Wine Advice:
The spicy, savory flavors of this pie need a wine that can handle a little heat while providing a refreshing contrast. A light red like a Pinot Noir would be a great choice; its delicate fruit and earthy notes will complement the chorizo without adding to the spiciness. For a crisp white, a Sauvignon Blanc is a perfect match. Its bright acidity and herbal notes will cut through the richness and cool your palate, leaving you ready for the next delicious bite!
Nutrition values
Calories: 315 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 12 g | Sugar: 5 g