Curry Vegetable Pie
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Posted by:irt
For this vegetable “pie” use whatever vegetables you prefer, including potatoes, peas, beans, carrot, spinach, cauliflower etc.
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Ingredients
2 cups plain flour (maida)
4 ounces butter, chilled
1/2 tsp. salt
Cold water
For Filling:
2 cups mixed vegetables, chopped
2 onions, chopped fine
1 tomato, diced fine
2 green chilies, chopped fine
1/2" piece ginger, grated
1 tbsp. oil
1/2 tsp. red chili powder
1/2 tsp. garam masala
1 tbsp. cream
1 tsp. corn flour
Salt to taste
Directions
- Mix together flour and salt. Add butter and mix by hand, using a fork, until mixture is coarse.
- Sprinkle with cold water then lightly hand mix the dough into a lump.
- Set aside dough to chill for 15 minutes.
- Roll out the dough into a thick circle then place into a greased pie pan. Stretch to cover the pan, then prick holes in the dough using a fork.
- Preheat oven to 350F then bake shell for 12 minutes. Shell should be lightly browned. Remove from oven and set aside.
- To Prepare Filling: Heat oil over medium-high heat in a skillet
- Add the mixed vegetables, onion, tomato, ginger and chili and fry for 5-6 minutes until soft, stirring occasionally.
- Add the remaining ingredients, except cream.
- Continue to cook until liquid evaporates and mixture thickens.
- Sprinkle corn flour over the pie shell, then pour in the vegetable mixture, spreading evenly.
- Pour cream over the vegetables and bake for 10 minutes at 350F.
- Serve warm.
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