Indian Red Pie

Behold a salty treat a bit different than ordinary pies but finger-licking good, that’s for sure! This red pie will blow your mind either way, served warm or cold. Truth be told, it’s slightly better served somewhat cold, especially because it’s ultra easy to slice it this way. Not to mention all the benefits from C vitamin loaded red pepper…

Red Pie


  • 200g of integral pastry sheets
  • 2 red peppers
  • ½ cup of grated carrot
  • ½ cup of finely chopped onion
  • 3 zucchini cut into cubes
  • 1 eggplant cut into cubes
  • 1 cup of cooked couscous
  • salt, oregano, parsley
  • 1 zucchini cut in half lengthwise


Cook onion in sesame oil along with carrot, red peppers, zucchini, eggplant, salt and when this mixture softens, add couscous and after that oregano. Take an empty baking pan and put 2 integral pastry sheets than a layer of filling and so on until you are left with no more pastry sheets and filling. Place 1 zucchini cut in half lengthwise on the top of it. Bake in oven at 250 degrees Celsius for about 15 minutes.