Vegetable Pie
Servings – 6
Cooking time – 40 mins
Puff Pastery:
Ingredients:
Flour – 3 ½ cups
Butter – 2 ½ cups
Salt – 1 tsp or as per taste
Water for kneeding as per required
Method:
Sieve floor and salt. Rub 1tbsp butter in the flour, add chilled water (slowly) and knead to form a paliable dough. Roll it into a thin large round. Cream the remaining butter and apply to 2/3 part of the round, leaving the 1/3 ungreased. Fold this ungreased part in just 1 fold, it will cover about ½ of the greased part. Now fold the ungreased part in one fold to olmost overlap the first fold. The roll will now look like a long broad strip. Sprinkle very little dry flour over this strip and fold it in 2 folds lengthwise.seal the open edges by very gently pressing with a rolling pin.
Cover the folded dough with a damp cloth and put in a pan surrounded by rice or put the dough in a refrigerator. After about ½ hour remove the dough and place on a lightly floured rolling board. Roll out vertically to form an oblong. The rolling should be done very lightly and in one direction, preferably in the upward motion. The oblong should not be more than ½ thick. Gently fold the oblong into half by placing the top half on the bottom half. Roll out gently to the required size i.e. 2” more all around than the size of the pie dish. Plane the pie-dish upside down on the rolled pastery and with a sharp knife cut the pastery ½ more than the circumference of the dish. Remove the cut off edge off the pastry, roll it and keep aside for lining the pie dish.
Fillings:
Ingredients:
Dalda – 1 cup
Potatoes (peeled and cubed) – 4 medium size
Sweet potatoes (peeled and cubed) – 150 gms
Chopped French beans – 300 gms
Carrots (scraped, washed and cubed) – 3 medium size
Green chillies – 3 medium size
Ginger - 1 piece
Water - 1 cup
Chopped tomato – 1 large
Cooked peas – 1 ½ cup
Salt – 1 tsp
Worcester Sauce – 4tbsp
Hard boiled eggs – 3
Peas in pods – 700 gms
Method:
Heat dalda and fry potatoes and sweet potatoes slightly for about 2 or 3 mins . drain and remove and to the same dalda add beams, onions, carrots, chillies, ginger, and fry for another 1 or 2 mins. Add a cup of water cover and cook on slow fire till half done. Add tomatoes and cook till the water dries up. Add peas, potatoes, sweet potatoes and salt. Mix well and cook for a couple of minutes. Add Worcester sauce and mix. Take off the fire and let the mixture cool. Roll out the pastry and cut it to the size of the pie dish or any other baking tinin which the pie is to be baked. Fill the dish or the tin with the vegetable mixture. Place slices of egg on top and cover with the shaped pastry. Bake in a hot oven for about 10 to 15 mins or till the pastry is golden brown and crisp.
Serve hot.
Cooking time – 40 mins
Puff Pastery:
Ingredients:
Flour – 3 ½ cups
Butter – 2 ½ cups
Salt – 1 tsp or as per taste
Water for kneeding as per required
Method:
Sieve floor and salt. Rub 1tbsp butter in the flour, add chilled water (slowly) and knead to form a paliable dough. Roll it into a thin large round. Cream the remaining butter and apply to 2/3 part of the round, leaving the 1/3 ungreased. Fold this ungreased part in just 1 fold, it will cover about ½ of the greased part. Now fold the ungreased part in one fold to olmost overlap the first fold. The roll will now look like a long broad strip. Sprinkle very little dry flour over this strip and fold it in 2 folds lengthwise.seal the open edges by very gently pressing with a rolling pin.
Cover the folded dough with a damp cloth and put in a pan surrounded by rice or put the dough in a refrigerator. After about ½ hour remove the dough and place on a lightly floured rolling board. Roll out vertically to form an oblong. The rolling should be done very lightly and in one direction, preferably in the upward motion. The oblong should not be more than ½ thick. Gently fold the oblong into half by placing the top half on the bottom half. Roll out gently to the required size i.e. 2” more all around than the size of the pie dish. Plane the pie-dish upside down on the rolled pastery and with a sharp knife cut the pastery ½ more than the circumference of the dish. Remove the cut off edge off the pastry, roll it and keep aside for lining the pie dish.
Fillings:
Ingredients:
Dalda – 1 cup
Potatoes (peeled and cubed) – 4 medium size
Sweet potatoes (peeled and cubed) – 150 gms
Chopped French beans – 300 gms
Carrots (scraped, washed and cubed) – 3 medium size
Green chillies – 3 medium size
Ginger - 1 piece
Water - 1 cup
Chopped tomato – 1 large
Cooked peas – 1 ½ cup
Salt – 1 tsp
Worcester Sauce – 4tbsp
Hard boiled eggs – 3
Peas in pods – 700 gms
Method:
Heat dalda and fry potatoes and sweet potatoes slightly for about 2 or 3 mins . drain and remove and to the same dalda add beams, onions, carrots, chillies, ginger, and fry for another 1 or 2 mins. Add a cup of water cover and cook on slow fire till half done. Add tomatoes and cook till the water dries up. Add peas, potatoes, sweet potatoes and salt. Mix well and cook for a couple of minutes. Add Worcester sauce and mix. Take off the fire and let the mixture cool. Roll out the pastry and cut it to the size of the pie dish or any other baking tinin which the pie is to be baked. Fill the dish or the tin with the vegetable mixture. Place slices of egg on top and cover with the shaped pastry. Bake in a hot oven for about 10 to 15 mins or till the pastry is golden brown and crisp.
Serve hot.
