Whole Wheat Vegetable Pie
Prep time
Cook time
Total time
A quick and easy version of a pie! Tossed with the goodness of farm fresh vegetables!
Recipe type: Supper/Dinner
Cuisine: Baking
Serves: serves two
  • Whole wheat dough-soft & pliable (one cup flour makes dough for two medium-sized pie crusts)
  • Olive oil or butter for brushing the pie crust
  • Finely chopped fresh vegetables of your choice- I used: 2 large onions, 1 medium carrot, 1 medium capsicum- each of green and yellow, handle full of french beans & flat beans, 2 large tomatoes, a few pods of garlic and few hand teared spinach leaves.
  • salt to taste
  • tomato sauce to taste (approx a tablespoon)
  • mustard sauce to taste (approx a teaspoon)
  • mayonnaise or thousand islands (approx a tablespoon)
  • black pepper powder for seasoning
  1. For the vegetable filling- Saute thinly sliced onion and garlic in a saucepan until translucent, add all the finely chopped vegetables (capsicums, tomatoes, french beans, spinach),
  2. Saute for 5 more minutes on high flame or until the moisture dries up.
  3. Switch off the burner and add sauces/dips available. Keep aside to cool.
  4. Now for the pie crust- Combine whole wheat flour and water, and knead it into pliable dough (just as you would do for ‘chapatti/roti’ dough).
  5. Work the dough until it is soft and non sticky.
  6. Roll it into a thin round base big enough to line your baking dish.
  7. Neatly line it inside a well greased pie dish. Brush it with olive oil or butter.
  8. Spread over the vegetable mixture onto the dough lined pie dish.
  9. Top it with grated mozzarella cheese.
  10. Bake in 175ºC oven (top and bottom coils, switched on) for 15 - 20 minutes or until topping is golden.
  11. Serve the pie hot and crusty!
Recipe by Hooked on Homes! at http://hookedonhomes.net/whole-wheat-vegetable-pie/