Veggie Pies

O Meu Tempero
Veggie Pies


These little pastries are filled with a savory blend of vegetables and would make tasty finger foods at a cocktail party. The dough comes together quickly and is a cinch to work with; you'll need a cookie cutter or an inverted glass to cut out the circles, two to a pie, and to form the pies in a mini muffin tin. Carrots, spinach (frozen is fine here), and leeks go into the flavorful filling that's seasoned with a touch of curry powder.


  • 300 grams wheat flour
  • 3 small eggs
  • 75 grams butter (melted and cooled)
  • salt (to taste)
  • 1 onions (small, chopped)
  • olive oil (to taste)
  • 2 carrots (cubed)
  • 225 grams frozen spinach
  • 3 leek leaves (chopped)
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 teaspoon curry
  • 1 tablespoon corn flour


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