Vegetable & Tomatillo Pie


Vegetable & Tomatillo Pie

We are big fans of British cuisine and pies are high up there on the list. It was really easy to come up with a pie to celebrate #BritishPieWeek and give it a Mexican Twist by adding one of the most traditional of Mexican ingredients: Tomatillos. This pie is very easy to make and light because we only used pastry to cover the filling instead of casing the whole pie in it. This recipe as usual, can be adapted to any other ingredients.

Tomatillos are little green Mexican husk tomatoes, related to cape gooseberries. They have high pectin content and the flavour is tangy and fresh. Tomatillos can be used fresh and cooked. They are a staple in Mexican cuisine being the base of many sauces and salsas. When no fresh tomatillos are around, the best next option is to use tinned Tomatillos. They have been cooked and preserved and they are ready to use.

Pie 2

This is what you need to make a pie for 4 people.


-Puff Pastry Sheet 320g

-Whole Broccoli Roughly Chopped

-3 Handfuls of Spinach

-2 Courgettes Chopped

-5 Spring Onions Chopped

-2 Garlic Cloves Crushed

1 794g Canned Tomatillos La Costeña

-Handful of Fresh Coriander

-1 Tsp. Vegetable Bouillon

-50g Hard Goat’s Cheese Grated

-3 Tbsp. Natural Greek Yogurt

-Corn Starch


-Olive Oil

-1 Egg

Preheat oven to 180C

In a medium hot pan add a drizzle of olive oil and sauté the spring onions for a couple of minutes to soften them and then add the crushed garlic cloves. After a couple more minutes add the courgettes and broccoli pieces and cook for 5 minutes. Remove from the pan and set aside. On that same pan add the drained tomatillos and crush them with the help of a fork. This should be very easy, tomatillos are very soft and have a very high water content.  Once crushed, add the vegetable bouillon, pepper and Greek yogurt, mix well.  In a little bowl, dissolve 1 Tbsp. of corn starch with 1 Tbsp. of water and whisk until there are no lumps. Add more water if necessary. Add this mix to the Tomatillo sauce and let it cook together for a couple of minutes. Add the fresh coriander and the grated goat’s cheese. Simmer until the sauce has thickened. Return the courgettes and broccoli to the pan and add the spinach. Stir everything together and remove from the heat. Taste to check if any seasoning is needed. The vegetables shouldn’t be too soft, we are just pre-cooking them in the pan. We will finish the cooking process once in the oven.

Pie 1

Transfer the vegetable mixture to a pie dish and brush the sides of the dish with egg wash. If you buy ready to use puff pastry sheet there’s no need to do anything to it. Just place it on top of your pie dish and cut away any excess. Press the edges with your fingers to seal the pie contents. The previous egg wash will help to keep it in place.  With the help of a sharp knife or a fork, make little cuts in the puff pastry. Brush the pastry with more egg wash and place in the oven for 20 minutes or until the crust is puffed and nicely golden.

Allow to cool for 5 minutes before serving.



This pie makes a warming and heavenly light dinner or lunch. There is something so nice about eating pie, specially durinig cold days! We hope you like it as much as we did. Enjoy!