Savoury Millet Pie


  • 1 cup water
  • 1 cup oats
  • 1 1/2 cups water
  • 1 cup millet
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced potato
  • 1/4 cup safflower oil
  • 1/4 cup tamari sauce
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 4 whole cloves
  • Salt and ground black pepper to taste
  • two 9-inch pastry/pie shells
  • 1 egg beaten (optional)


Individual millet pies served at the Traditional Grains stakeholders meeting, photo by Michele Abbott, Pardee RAND

Individual millet pies cookies served at the Stakeholder Workshop

  1. Bring 1 cup of water and oats to a boil in a sauce pan, reduce heat and simmer for 10 minutes until water is absorbed.
  2. In a separate sauce pan, bring 1 1/2 cups water and millet to a boil; reduce heat and simmer for 20 minutes until water is absorbed and millet is tender.
  3. Preheat oven to 350°F (175°C).
  4. Combine oats, millet, onion, carrot, celery, potato, safflower oil, tamari, allspice, nutmeg, cloves, salt and black pepper together in a large bowl and mix well.
  5. Press 1 pie crust pastry into a 9-inch pie pan. Pour filling into pie crust. Top with second pie crust pastry and pinch edges together. Pierce a few areas of the top crust to allow pie to ventilate during baking. Brush top crust with beaten egg (optional).
  6. Bake pie for about 40 minutes in the preheated oven until crust is golden brown.
  7. Remove and allow to cool before serving.