Vegetable pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Plain flour; (maida) |
| 100 | grams | Chilled butter |
| ½ | teaspoon | Salt |
| Chilled water | ||
| 2 | cups | Chopped vegetables of choice; (eg. potatoes, peas, |
| ; beans, carrot, | ||
| ; spinach, | ||
| ; cauliflower etc, | ||
| ; All or any) | ||
| 2 | Onions | |
| 1 | Tomato | |
| 2 | Green chillies | |
| 1 | 1/2 inch pie ginger | |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Red chilli powder |
| ½ | teaspoon | Curry masala; (or garam masala) |
| 1 | tablespoon | Cream |
| 1 | teaspoon | Corn flour |
| Salt to taste | ||
Directions
FOR FILLING
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it. Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round. Place over a greased pie plate. Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling:
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.
Serves 6
Making time - 1½ hour.
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