Make this tempting Brazilian moqueca pot pie
The Brazilian moqueca pot pie offers a vegetarian take on the classic moqueca stew. This version features a savory blend of coconut milk, tomatoes, and peppers, all enveloped in a flaky crust. Ideal for vegetarians, this dish celebrates the essence of Brazilian flavors without meat or eggs. Ready to cook? Let's bring the vibrancy of Brazil to your dining experience.
Gather the following ingredients
For this dish, gather one cup each of diced onions and bell peppers, two minced garlic cloves, two cups chopped tomatoes, one tablespoon of tomato paste, one can of coconut milk (400 ml), one teaspoon of paprika, and half a teaspoon cayenne pepper, salt, black pepper, lime juice, and cilantro. For the crust, arrange for two cups flour, half a cup vegetable shortening or butter, a quarter cup ice water.
Prepare the vegetable filling
In a pan over medium heat, warm oil and saute onions and bell peppers until tender. Add garlic, cooking until it emits fragrance. Mix in tomatoes and tomato paste, simmering until a sauce forms. Pour coconut milk and sprinkle paprika and cayenne pepper, simmering for 10 minutes to thicken. Season the mixture with salt and freshly ground black pepper according to taste.
Make the pie crust
In a large bowl, combine flour and a pinch of salt. Work in cold vegetable shortening or butter with your fingers or a pastry cutter until it looks like coarse crumbs. Add ice water gradually to form a dough; avoid overworking it. Split the dough in half, shape into disks, and wrap each in plastic. Refrigerate for at least one hour before use.
Assemble the pot pie
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll a dough disk larger than the pie dish, fit inside, and trim excess. Add moqueca filling. Roll the second disk, cover the filling, seal edges with a fork, and slit the top. Brush with oil, bake until golden (about 35 minutes), garnish with cilantro, add lime juice, and serve.
