Nutty vegie pie

  • 25 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Nutty vegie pie
  • 2 sheets frozen reduced-fat shortcrust pastry, thawed
  • 400 gram can chickpeas, rinsed
  • 2 green onions, chopped
  • 1 teaspoon middle eastern spices
  • 3 clove garlic, roughly chopped
  • 2 tablespoon slivered almonds, toasted
  • 1 medium red capsicum, finely chopped
  • 2 medium zucchini, quartered lengthways, cut into 1cm slices
  • olive oil cooking spray
  • 1/4 teaspoon sweet paprika


Nutty vegie pie
  • 1
    Preheat oven and a baking tray to hot, 200°C (180°C fan-forced).
  • 2
    Cut 2 x 12cm (diameter) circles from each pastry sheet. Cut leftover pastry into 0.5cm strips.
  • 3
    Line 4 x 9.5cm (base measurement) metal pie dishes with pastry circles; trim edges. Using a fork, prick pastry. Bake 10 minutes.
  • 4
    Meanwhile, process chickpeas, onion, spices, garlic and almonds until combined. Heat a large frying pan over moderate heat. Spray capsicum and zucchini with oil; cook 5-6 minutes, or until tender.
  • 5
    Spoon chickpea mixture into pastry cases, Smooth surface. Top with vegies.
  • 6
    Weave pastry strips over filling to create a lattice; press ends against pastry edge to seal. Sprinkle with paprika; spray with oil.
  • 7
    Bake pies 80 minutes, or until golden brown.


Check pastry packaging as some brands may contain animal products.