Veg Mex Pie

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A tasty and hearty veg mex pie made with chilli beans, Mexican spices and finely diced veggies wrapped in flaky puff pastry. Serve with some sour cream and fresh greens for a complete meal.

A slice of veg mix pie served with a green salad and a blob of sourcream on a navy blue plate.

In our household, we try to eat a vegetarian meal a few times a week. While regular chilli is right up there for me, a chilli bean pie takes it to the next level! You can make this pie as spicy as you want to. If jalapeños aren't for you, leave them out.

There are quite a few vegetarian meals on the website these days. You can check them all out in the Vegetarian Category.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
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Veg Mex Pie

Ingredient notes:

The ingredients for veg mex pie on a marble bench top

Chilli beans: Any type of chilli beans would work in this recipe. Use your favourite brand and level of spiciness!
Jalapeños: These are totally optional. If I were cooking for kids I would probably leave them out.
Pastry: A good flaky puff pastry is the way to go!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat oven to 200°C fan bake.

In a large frying pan, heat the oil. Add onion, garlic, carrot, capsicum and spices and sauté for 5 minutes on a high heat.

Cubed onion, garlic, capsicum and grated carrot on a wooden chopping board. Herbs and spices in a small white ramakin.

The vegetables, herbs and spices being fried in a fry pan over a medium heat

Add the chilli beans and mix well, season with salt and pepper. Remove from the heat to cool.

The vegetables, herbs, spices and beans being fried in a fry pan over a medium heat

The cooked veg mex pie filling in a fry pan on a marble bench top

Grease a pie dish and line with puff pastry. Score and egg wash the pastry base to join pieces together if needed.

Two sheets of puff pastry being stuck together with egg wash on a marble bench

A lined rectangle pie dish with sheets of pastry

Fill with the bean mix and top with grated cheese and jalapeños, if using.

The veg mex pie uncooked sitting on a marble bench top

Uncooked veg mex pie sitting on a marble bench top

Add a top to the pie and pinch the edges together to seal well. Egg wash the pastry and poke a few air vents in the top, bake for 1 hour or until golden brown.

Cooked veg mix pie in a rectangle pie dish sitting on a marble bench top

Remove to cool for 10 minutes before serving with sour cream.

Recipe FAQs:

Is this meal vegetarian?

Yes!

Could this pie be frozen?

Absolutely. You could either freeze it before or after cooking it in the oven.

Are chilli beans spicy?

Most brands of chilli beans cater to all tastes - mild, medium or hot! Grab the beans that best suit you or your family.

Storage:

The filling for this pie could be made ahead of time, either in the morning of or the day before cooking the pie. Store, covered, in the fridge until ready to place in pie.

Store any pie leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.

Top tips:

This pie could also be made in individual pie tins if you prefer!

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Yield: Serves 6 - 8

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Mexican spiced veggie and bean chilli topped with cheese and jalapeños, all wrapped up in a crispy puff pastry case.

Ingredients

2 Tbsp oil
1 onion, diced
3 cloves garlic, crushed
1 carrot, grated
½ capsicum, diced
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp oregano
2 cans chilli beans
3-4 sheets puff pastry
1 egg, whisked
1 cup grated cheese
Jalapeños, optional

To serve

1 cup sour cream
Side salad
Corn on the cob

Instructions

Preheat oven to 200°C fan bake.
In a large frying pan, heat the oil. Add onion, garlic, carrot, capsicum and spices and sauté for 5 minutes on a high heat.
Add the chilli beans and mix well, season with salt and pepper. Remove from the heat to cool.
Grease a pie dish and line with puff pastry. Score and egg wash the pastry base to join pieces together if needed.
Fill with the bean mix and top with grated cheese and jalapeños, if using.
Add a top to the pie and pinch the edges together to seal well. Egg wash the pastry and poke a few air vents in the top, bake for 1 hour or until golden brown.
Remove to cool for 10 minutes before serving with sour cream.

Notes

Any type of chilli beans would work in this recipe.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 55mgSodium: 425mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 9g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya