Whole Wheat Vegetable Pie

My kids have complained that I haven’t cooked anything ‘different’ lately…the daily supper/dinner ideas have become boring. The last I baked for them was a ‘cinnamon rosette bun’…which was a really long time ago. I couldn’t ask them to wait for another long weekend or holidays…there was no way of convincing them that I’d rather stick to something quick and easy, given my work timings. Truly speaking, they weren’t being unreasonable…I hadn’t made anything special for them in a while.

So, I decide to make something special for them. I had all these vegetables I picked up from the ‘haat’ (weekly farmer’s market) and had the regular ‘chapatti’ dough (fresh Indian bread dough) in my fridge.

I used the same dough for this super-quick whole wheat vegetable pie’s (or call it a fully stuffed pizza!) base. The result wasn’t so bad, considering I didn’t do the elaborate ‘yeasty’ way. I stayed away from making a pie or a pizza as the thought of making the dough with yeast and it’s first rising and the second rising seemed like an endless process to me. I can safely say, baking a vegetable pie isn’t so difficult after all!

My kids loved it all the way! Little did they realize that I have tossed in every possible veggie under that layer of mozzarella cheese! And that it’s still ‘roti & subzi’ in a new avatar! Here is my super quick pie recipe:

What you need:

  • 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 a 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 (optional)

For the vegetable filling-  sauté thinly sliced onions and crushed garlic in a saucepan until translucent, add all the finely chopped vegetables (capsicum, tomatoes, french beans, flat beans, carrots, spinach), add salt (to taste) and sauté for 5 more minutes on high flame or until the moisture (released by the veggies) dries up. Switch off the burner and add whatever sauces/dips available at home…I added tomato sauce, mustard sauce and thousand island dip to taste and the filling is ready!

Now for the pie/pizza crust- Combine whole wheat flour and water, and knead it into pliable dough (just as you would do for ‘chapatti/roti’ dough). Work the dough until it is soft and non sticky (or better yet, simply open your fridge and take out the ‘atta’! )Roll it into a thin round base (or in other words- just roll out a regular ‘chappati/roti’, slightly bigger in size!) big enough to line your baking dish. Your pie’s crust/base is ready… lift it gently and line it inside a well-greased pie dish.

Nicely brush it with olive oil. You may brush it with butter if you wish. Spread over the vegetable mixture on the dough lined pie dish. Top it with grated mozzarella cheese. Now when I am looking at the photos, I think I could have filled up the pie crust with the veggies till the top… I can see so much of space in it…will do it next time!

I became a little adventurous and added an ‘asterisk’  as finishing touch!

Bake in an oven at 175ºC (top and bottom coils switched on) for 15- 20 minutes or until topping is golden brown. It pops out easily from the baking dish as the pie crust leaves the sides of the dish… simply lift it and serve it hot and crusty!

How did I not work out on this fantastic repository for vegetables into their diet earlier? And that too without cajoling them into eating all that goodness! This whole wheat vegetable pie or a pizza (what ever you may call it!) might save me from their complaints for a few weeks at the least! I can already think of  so many variations to it!

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
Ingredients
  • 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
Instructions
  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!

 

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7 thoughts on “Whole Wheat Vegetable Pie

  1. My! This is one great looking pizza. Tell you what … I think this is much better than the maida+yeast base. Healthier. And atta does have a different flavour when roasted … why would we love our parathas otherwise. 🙂
    I must make it this winter what with such fresh veggies around … just need some mozzarella.

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