Veggie Pies Recipe

Name: Veggie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups wheat flour; 3 small eggs; 5 1/4 tablespoons butter melted and cooled; salt to taste; 1 onion small, chopped; olive oil to taste; 2 carrots cubed; 1 7/16 cups frozen spinach; 3 leek leaves chopped; salt to taste; ground black pepper to taste; 1 teaspoon curry; 1 tablespoon corn flour

Servings: persons

2 1/2 cups wheat flour
3 small eggs
5 1/4 tablespoons butter melted and cooled
salt to taste
1 onion small, chopped
olive oil to taste
2 carrots cubed
1 7/16 cups frozen spinach
3 leek leaves chopped
salt to taste
ground black pepper to taste
1 teaspoon curry
1 tablespoon corn flour

1
Preheat oven to 180u00b0C (approximately 350u00b0F).
2
In a bowl, add flour and make a well in the middle.
3
Place eggs, butter and a pinch of salt in the well.
4
Mix with hands until you dough is smooth.
5
If the dough sticks to hands, slowly add more flour and knead until no longer sticky.
6
Set aside.
7
Heat oil in a saucepan and saute onion.
8
Add carrots, spinach and leek.
9
Season with salt, pepper and curry.
10
Cook until carrots are done.
11
Add corn flour and mix well.
12
Set aside.
13
Sprinkle work surface with flour.
14
Roll out dough and cut out large, equal circles.
15
Cut two circles for each pie, or 28 circles.
16
Grease pans with margarine and dust with flour.
17
In each pan, press dough into pan so that it overflows.
18
Add a full tablespoon of filling and top with another circle of dough.
19
With fingers, join bottom circle to the top one and press into place with decorative folds. Brush with beaten egg yolk and bake for 15-20 minutes, or until golden brown.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups wheat flour, 3 small eggs, 5 1/4 tablespoons butter melted and cooled, salt to taste, and more.

Yes, Veggie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Veggie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions