Vegetable Pie Assortment




Ingredients:

Pastry
Shortcrust Pastry2 sheets

Potato Filling
Chili Powder1 tsp
Coriander powder1 tsp
Frozen Peas1/4 cup
Ginger-garlic Paste1 tbsp
Onion1 medium
Potatoes, cubed2 medium
Oil2 tbsp
SaltTo Taste

Leek Filling
Medium Leeks, chopped1
Cheddar Cheese, grated 1/2 cup
Oil1 tbsp
SaltTo Taste

Method:
  1. Defrost the shortcrust pastry sheets. It generally needs 4 hours on average.
  2. Potato Fill: Heat oil in a pan. Add the ginger-garlic paste and potatoes and saute it for a few minutes. Add all the spice powders and saute till the potatoes soften. Now add the frozen peas and salt. Saute till the peas soften and switch off the flame. The potato filling is now ready.
  3. Leeks Fill: Lightly saute the leeks in low or medium flame. Once the leeks are tender, switch off the flame and stir in the cheddar cheese. The leek filling is now ready.
  4. Making the Pies:  Roll out the defrosted Shortcrust pastry and cut it shapes of  your choice. Stuff a decent size of either one of the Pie filling making sure you leave around 1/2 cm around the pastry edges. Cover the Pie with another piece of cut pastry. Seal all the edges of the pie.
  5. Bake the Pies: Heat the oven to 180 degree Celsius and bake for 15 - 20 mins till both sides brown nicely.

Notes:
  1. Use shop bought short crust pastry and you can make this dish in minutes. 
  2. For the filling a great option is to use left-overs. This is a great way to make this dish in minutes and at the same time use up all the left-overs. Say No to food waste.
  3. You can replace the spice powders used for the potato filling with a curry powder of your choice.
  4. To cut different pastry shapes, you can use cookie cutters if you have them or just use the lids of any small or medium-sized bottle or box. 
  5. To get a nice golden color on your pie, beat an egg and egg wash the pies.

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