Spicy Superfood Veggie Pie Recipe

Spicy Superfood Veggie Pie Recipe
Recipe by
Refrigerate for up to 2 days or freeze

This delicious, spicy, veggie pie recipe is a one pot meal! Just break the crunchy pastry with your spoon and devour.... Loaded with veggies, lentils, barley and some yummy superfoods - this awesome pie really does have it all!

  • 1 Wok
  • 4 Ovenproof Pie Dishes


  1. Take a wok and add the coconut oil, when it's warm add the cloves, cinnamon, bay leaves, finely crushed garlic, chillies, chopped onions and turmeric powder and saute for a few minutes until the onions become translucent. Add 1/8th tsp of salt and sugar as this helps the onions sweat. 
  2. Next add 3 tbsps of walnut butter, the chopped vegetables and sprinkle on some water. Close the lid and cook for 20 minutes, stirring now and then making sure the veggies don't get stuck to the bottom of the wok. Cook on a low to medium flame and sprinkle on more water if necessary - cook until well done.
  3. In a pan, take the vegetable stock, lentils and barley and cook until well done (approximately 15 minutes). Leave to cool down.
  4. Add the spice powders (coriander, cumin and ginger) to the cooked veggies, stir in well and leave to simmer on a low heat for 5 minutes. Then add the coconut milk.
  5. Taste and check the spices and adjust, add the cooked lentils and barley, add salt to taste.
  6. Close the lid and allow to cook on a low flame for 10 minutes then sprinkle on the herb of your choice to finish the curry.
  7. Spoon the curry into your ovenproof bowls, filling to the brim so the pastry doesn't fall in the middle. Next, top it with your shortcrust or puff pastry and bake at 180 deg C for 20 - 25 minutes until reddish brown in colour.



13 April 2016 - 12:01pm