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Stuffed Vegetable Pie

A savory delight elegantly cradled within a golden crust, this Stuffed Vegetable Pie is filled with vibrant vegetables and can be customized with your choice of meat or plant-based alternatives.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3/4 cup warm milk Should be warm, not hot
  • 1 small egg Beaten, for dough
  • 2 tablespoons butter Melted
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 and 3/4 cups flour All-purpose flour
Filling Ingredients
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 medium tomato, chopped
  • 1 lb ground meat Beef, chicken, or plant-based alternative
  • Black pepper to taste
  • Red pepper to taste
  • Salt to taste

Method
 

Preparation
  1. Combine warm milk, melted butter, and egg in a mixing bowl, whisking together until fully mixed.
  2. Add yeast and sugar, stirring until combined.
  3. Gradually add flour until a cohesive dough forms.
  4. Divide the dough into small, rounded balls and set aside to rise.
Filling Cooking
  1. Sizzle chopped onions and minced garlic in a pan until golden and fragrant.
  2. Add red and green bell peppers, cooking until softened.
  3. Mix in ground meat and chopped tomato, seasoning with black pepper, red pepper, and salt.
Assembling and Baking
  1. Roll out a portion of dough to fit the baking pan and spread the filling evenly on top.
  2. Roll out a second portion of dough to cover the filling, sealing the edges tightly.
  3. Bake until the crust is golden brown.

Notes

To enhance flavor, you may add herbs like thyme or basil to the filling. Brush the top layer of dough with beaten egg and milk for a shiny crust.