Masala Vegetable Pie

I always used to prepare these warm pies very buttery and with meat. Nowadays I try to cut down butter even in baking. So I made these warm pie with the goodness of  olive oil and  with a fresh selection of veggies. Whatever shape you make these pie, have it while they are still warm, since warm food taste good and makes you feel good.

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Makes 6 mini pies

Ingredients:
For the pastry:
Wholewheat flour-200 g
Olive oil- 50 ml
Egg yolk- 1
Baking Powder- 1/4 tsp
Salt- 1/2 tsp
Ice cold water- 3 to 4 tbsp

For the filling:
Sweet potatoes- 2 medium sized cooked and mashed
Broccoli- 1/2 of 1 whole broccoli( Steamed for 5 minutes)
Carrot- 1 medium sized( Shredded)
Spring onion- 1 chopped
Garlic- 3 cloves ( Grated)
Onion- 1 medium sized chopped finely
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin seeds- 1/2 tsp
Egg- 1 beaten lightly
Cheddar cheese- 3 slices
Parmigiano Reggino cheese- 1 tbsp
Salt to taste

Method:
For the pastry:
Sift the flour, salt and baking powder in a large bowl. Add the oil and mix it well till it looks like bread crumbs.
Add the egg yolk, and some cold water to bring the dough together. The pastry doesn't require too much kneading like bread. Wrap  the dough and set aside. Please don't keep the pastry refrigerator, you can leave it outside and use within 1 hour.
For the filling:
Heat the oil in a pan, add the cumin seeds and garlic. Then add the finely chopped onions and fry well till the it looks transparent in colour. Then add the carrot and saute for 2 minutes. Add all the spice powders and mix well. Finally add the broccoli and mashed potatoes and mix well to coat the spices. Add salt to taste.
  Now add 1/2 cup of milk to make the mixture wet. Take it off from heat add the cheese and mix well. Let it cool down for a while then add the egg and mix well.
Make the pie:
Preheat the oven to 190 degree Celsius. Roll out the pastry between two sheets of baking paper or cling film. Cut out circles of 10 cm diameter, depending upon the size of the dish you use.

Grease a muffin tray, place the circle of pastry inside the muffin tray, press it down the edges. Fill with filling and bring the edges together.
Bake it in the preheated oven for 25 to 30 minutes.
Serve warm with salad and ketchup.

This recipe goes to Champa's Bake Off and Suma's Baking event which comes along with a exciting giveaway.

Soccer Empanadas

Empanada is a traditional Spanish dish. Empanada means to wrap or cover. In Spain they traditionally make it in circular form and stuff with some filling. Normally i used to make these empanadas with some meat filling today i went for some hearty vegetarian stuffing.

  While i was making these empanadas i was also thinking about the victory of Spain in FIFA World Cup 2010, so i also made just one pastry in the soccer ball shape, hope it looks like soccer ball :-)
Ingredients:
For The Pastry:
Plain flour- 200 g
Butter- 100 g
Salt- a pinch
Iced cold water- 4 to 5 tbsp
For The Filling
Cauliflower- 1/2 cup
Canned sweet corn- 1/2 cup
Onion- 1 medium sized finely chopped
Green pepper- 1/2 chopped
Chilli powder- 1/2 tsp
Coriander powder- 1 tsp
Sumac( a middle eastern spice)- 1/4 tsp
Lemon juice- 1/2 tbsp
Salt as required
Oil- 1 tbsp
For the topping:
Egg- 1 beaten lightly
Tomato ketcup- to make soccer ball pattern.

Method:
First prepare the pastry. In a large bowl add the flour, salt and cold butter cut into pieces, mix  together until it resembles like breadcrumbs. Add just enough cold water to bring the dough together. Wrap the dough in a cling film and refrigerate for 1 hour.
Meanwhile prepare the filling. Wash the cauliflower thoroughly in boiling water and cut them into small pieces.
Heat the oil in a pan, add the onions and fry it until they turn golden brown in colour. Now add all the spices except sumac. Fry it for about a minute. Add the chopped cauliflower, sweet corn and stir well to coat all the masala. Finally add salt, sumac and lemon juice, stir well, switch off the flame.

Take out the dough from the fridge, roll it out between two sheets of baking paper. Cut out 10 cm diameter circular disc out of the dough.
For making normal empanadas place the filling on one half and close it like a semicircle shape, seal the edges with a fork.
To make the soccer ball shape , place the filling on one round disc and place the other round on top of it, seal the edges.
Preheat the oven to 200 degree celsius. Place the empanadas on a baking sheet, brush it on top with egg wash. Bake it in the preheated oven for 20 to 25 minutes.
Take it out from the oven, let it cool down for a while. To give the soccer ball pattern, i just piped out some tomato ketchup on top of the round pastry.
Serve the pastry with Ketchup and salad.
This recipe goes to Champa's Bake-Off event.
This recipe goes to the event AWED Spain hosted by Priya originally started by DK of Chef in you.

This recipe also goes to the event Soccer Mania hosted by Kitchen Samraj.

It also goes to Vegetarian Foodie Friday.

Veg Swirl Pastry

Trying out different forms of pastry is real fascination for me , this time i have gone for cream cheese pastry in  savoury form with vegetarian stuffing, this happens very rarely in our house( vegetarian stuffing).

Ingredients:
Pastry:
Plain flour- 200g
Cream cheese- 50g
Butter- 50 g
Finely chopped fresh spinach- 2 tbsp
For the filling:
Potatoes- 2 medium sized cooked and mashed
Peas- 1 cup frozen or canned
Onion- 1 medium sized finely chopped
Ginger garlic paste- 1 tsp
Chilli powder- 1 tsp
Coriander powder- 2 tsp
Cumin seeds- 1/2 tsp
Salt as required
Oil-1 tbsp
Method:
First prepare the pastry by mixing all the ingredients together to make it into a smooth, wrap it in a cling film and refrigerate for 1 hour.

Meanwhile prepare the filling, heat oil in a pan. Add cumin seeds, ginger garlic paste and onion. When the onion is soft and light brown in colour, add the spices and stir well. Now add the potatoes and peas, stir well to coat all the spices in the vegetable.Finally add salt, stir well and switch off the flame.
Preheat the oven to 180 degree celsius. Take out the dough and roll it out into a thin long rectangle. Place the filling inside, close the edges. Then swirl it around like a circle, close the edges with water.
Bake it in the preheated oven for 40 to 45 minutes. Serve it warm with salad and salsa.

This recipe goes to Champa's Bake-Off event.

This recipe also goes to the event My meatless monday and Just another meatless monday.

Savoury Carrot Cobbler

This cobbler is  a recipe from one of my recipe book, it was actually a sweet cobbler, i just want to try it in savoury form with a touch of Indian spices. The addition of pulses with vegetables and a pie topping makes it healthy and filling.

Ingredients:
Red kidney beans- 1 can
Onion- 1/2 medium sized chopped finely
Capsicum- 1/2 chopped finely
Spring onion- 2 chopped finely
Carrots-2 medium sized chopped finely
Peas-1/2 cup
Potato-1 big sized chopped
Ginger garlic paste-1 tsp
Tomato paste-1 tbsp
Chilli powder-1 tsp
Coriander powder-1 tsp
Pav Bhaji masala-2 tsp( you can find it in asian grocery stores)
Oil- 1 tbsp
Salt as required
For the pie topping:
Plain flour- 180 g
Butter- 80 g
Egg-1
Carrot-1 medium sized grated finely
Milk-6 tbsp
Salt-1/4 tsp
Method:
Put the vegetables and kidney beans in a pressure cooker, add water just enough to cover it, pressure cook for 4 to 5 whistles. Let it cool down for a while, mash all the vegetables completely. Heat oil in a pan, add onions, ginger garlic paste and saute till onion becomes translucent. Add the capsicum and spring onion, tomato paste and finally the mashed vegetables.
Now add the spice powder and salt, leave it in simmer for about 10 to 15 minutes. Switch off the flame.

Preheat the oven to 180 degree celsius. To make the pie topping, mix together flour and butter until it looks like bread crumbs, add salt, finely grated carrot, lightly beaten egg, milk together to make a sticky dough, if it's not sticky add some more milk.
Take four ramekins or medium sized pie dish. Pour the gravy inside the ramekins, place dollops of the pie topping on top of the gravy, bake itin the preheated oven for 15 minutes or lightly brown on top.
Serve warm with fresh salad.
When you don't have pav buns these are great alternative with the easy to make and soft pie topping.
Note:
The gravy should not be too watery, it might make your pastry soggy.
This recipe goes to the event Vegetable Marathon hosted by PJ of Seduce your Taste Buds started by Anita's kitchen.

This recipe goes to the event My Legume Love Affair 24  hosted by Diana of A little Bit Of Spain originally started by Susan from  Well seasoned cook.

Summer Fruit Pie

Although we are towards summer,  it's bit hard to get sunshine here in Germany but in markets we can definetely get lots of summer fruits. All these summer fruits reminds me of the summer fruit pie in Britain with a hot pouring ,yummy custard. I served this pie with my Soy Banana Ice cream but you can also serve it with a scoop of lovely vanilla ice cream.
Also i made this pie using some summer fruits, those who think summer fruits are too sour, you can replace it with apples and blackberry.

This recipe goes to the Bake-off  event by Champa.
Serves 2
Ingredients:
For the pastry
Plain flour-125g
Egg yolk-1
Butter-60g
Icing Sugar-25 g
Iced water-1 to 2 tbsp
Roasted and chopped pistachios-1 tbsp
For the filling
Raspberries,strawberries and black berries mixed or any one of the fruit-200 g
Icing sugar-1 tbsp
Method:
Prepare the pastry first since the pastry has to be chilled in the refrigerator for 1 to 2 hours. Sift the flour in a bowl, add the butter and rub using your finger tips until the mixture resembles looks crumbly. Add the egg yolk and mix well, add iced water 1 tbsp at a time until the mixture holds together, do not knead the dough too much, it might harden the pastry. Add the finely chopped pistachios and gently knead it into the pastry. Wrap the pastry in a cling film and allow it to chill in the refrigerator for 1 to 2 hours.

Meanwhile prepare the filling. Add the fruits in a saucepan, then add icing sugar and 1 tbsp of water, cover the pan and gently simmer it until all the fruits get mashed up. Allow it to cool down.
Take out the pastry from the refrigerator. Preheat the oven to 200 degree celsius. Roll out the pastry between two sheets of baking paper. Grease a muffin tray. Cut out round disc just enough to fit the muffin tray. Press the disc inside the muffin tray and press it around the edges. Place the filling inside just below the rim, cover the tray with another disc and seal the edges tightly. Repeat with the remaining pastry, you'll get about 4 mini pie. Bake it in the preheated oven for 20 to 25 minutes.
Serve the pie warm with a pouring custard or vanilla ice cream.

Peanut Butter Pastry Pie

Pie,pastries,bread  have become our usual diet in recent years.Bread i feel like it's ok but pastries with lots of butter OMG  i  always  have a guilt feeling at the back of  my mind, so this time instead of normal butter i tried  with crunchy peanut butter and Surprise Surprise it turned out to be good. May some of our creative foodies have already done this , but for me this my first experience with peanut butter pastry and we all enjoyed it.

This recipe is for the event  My Legume Love Affair 23 hosted  by The Well Seasoned Cook. To know more about the event click here.
Ingredients:
For The Pastry:
Plain flour or All Purpose Flour-250g
Crunchy Peanut Butter-100 g
Egg yolks-2
Iced cold water-2 to 3 tbsp
For The Filling:
Boneless chicken-1/2 kg
Green pepper-1
Spring onion-2
Ginger garlic paste-1 tsp
Pepper powder-1 tsp
Chilli powder-1/2 tsp
Lemon juice-1/2 tbsp
Soya Sauce-1 tsp
Cornflour-1 tsp mixed with 2 tbsp of water
Salt as required
Oil-2 tbsp
For The Glaze
1 egg white beaten lightly
Method:
First prepare the pastry dough,combine flour and butter to make a crumbly texture,add the egg yolks and mix again,the add 1 to 2 tbsp of cold water until the pastry is just combined.Wrap tightly in a cling film and chill in the refrigerator for atleast 1 hour or until you use it. You can also prepare the dough the previous day and keep in the refrigerator.
Next prepare the filling,marinate the chicken in ginger garlic paste,chilli powder and lemon juice.Shallow fry the chicken in oil,when they are almost done,remove the chicken from oil.
In the same oil add chopped green pepper and spring onion,then add chicken,pepper powder and soya sauce.Finally add the cornflour mixed with water and allow it boil until it becomes thick and saucy.Add salt according to your taste.

Take the pastry out from the refrigerator 10 minutes before preparing.Preheat the oven to 200 degree celsius.
Roll out the pastry between two sheets of baking paper.Cut them into circles of 8 cm diameter.Place the filling inside,seal the edges.Brush it on top with beaten egg white.Bake it in the preheated oven for 20 to 30 minutes or until golden brown on top.
Serve the pie with salad and tomato ketchup.

Srilankan Adukku Roti

If you are wondering what is adukku roti,it's like a layered pie.Srilankan cuisine is mostly influenced by Chinese and Malays.This one is bit different,it's like a English influenced one.
The taste of the pie depends upon the taste of the  filling.I have given a recipe idea here for the filling but you can vary it according to your taste.This Adukku roti has a pie covering,layered with pancakes and curries.This is considered as one of their special dish .

Ingredients:
Pastry:
Plain flour-250 g
Butter-120 g
Egg yolks-2
Iced water-2 to 3 tbsp
Pancake:
Plain flour-125g
Egg-1
Milk-300 ml
Melted butter-15 g
Curry
Boneless lamb-300 g
Onion-1 chopped
Tomato-1/2 chopped
Ginger garlic paste-1 tsp
Chilli powder-1 tsp
Coriander powder-1/2 tsp
Pepper powder-1 tsp
Cinnamon stick-1 small piece
Cardamom-1
Coconut milk-1/2 cup
Salt as required
Red pepper and yellow pepper chopped-2 to 3 tbsp(optional)
Oil-1/2 tbsp
Method:
Pastry
First prepare the pastry as it requires some chilling.Rub the butter and flour together until it resembles like bread crumbs,stir in the egg yolks and mix together,add just enough water to bring the dough together,don't add too much water;the dough might be too wet. Shape it into a dough,tightly wrap it in a cling film and chilli in the refrigerator.
Curry
Next prepare the curry.Heat the oil in a pan,add the whole spices,add the onions and ginger garlic paste and saute until the onion is slightly brown in colour.Now add the tomato and cook till the tomato gets mashed well,add the spice powder and stir well.The gravy might look dry,so add about 3 tbsp of water,now add the finely chopped lamb pieces and stir well,then add coconut milk and  salt.Cook until the lamb is fully cooked and soft.Switch off the flame and keep it separately.
Pancake:
Mix all the ingredients in a pan and make it into a smooth batter.Heat a non stick pan make about 20 cm diameter pancakes,this recipe makes about 6 to 7 pancake.
Adukku Roti

To make the Adukku roti,take the pastry dough out from the refrigerator and leave it outside for 15 minutes.
Preheat the oven to 180 degree celsius.Grease a 20 cm loose bottom cake tin.Divide the pastry into two,roll out the dough into a circle inbetween two baking paper.Take one circle of the pastry and place it inside the tin such that it fits the bottom and sides of the tin.
Place a pancake at the bottom of the pastry,then spread the curry on top of the pancake,and sprinkle some chopped peppers.Repeat this as layers,you might get 3 to 4 layers.The final layer should be a pastry again.Top it up with the another pastry circle.Seal and trim the edges.Take a knife and make slashes on top of the pastry.Brush it on top with milk or beaten egg white for glaze.Bake it in the preheated oven for 45 minutes,then increase the oven temperature to 200 degree celsius and bake it for another 30 to 40 minutes or until the crust looks golden brown in colour.
Take it out from the oven and leave it in the tin for 5 minutes,then gently take it out from the tin and carefully slide it over the serving plate.
The sauce from the filling should be enough gravy,so you don't have to make any separate gravy.
Serve slices of pie with fresh salad.

Broccoli Pastry Pie

Recently i have been trying to use lots of broccoli in my cooking,as broccoli is rich in vitamin C,K and A and as well as dietery fibre,broccoli also reduces the risk of heart disease.It also contains multiple nutrients which potent anti cancer properties. A single serving provides more than 30 mg of calcium.A high intake of broccoli has been found to reduce the risk of prostrate cancer.

This Broccoli pastry pie is made with broccoli pastry and chicken filling,if you are a vegetarian,you can make a vegetarian filling which is saucy.
Ingredients:
For the pastry
Plain flour-250 g
Butter-120 g
Egg yolks-2
Broccoli grated-1/2 cup
Iced water-2 tbsp
For the filling
Boneless chicken-200 g
Green peas-1 tbsp
Carrot-1 medium sized chopped
Onion-1
Ginger garlic paste-1 tsp
Green pepper-1/2 chopped
Chilli powder-1/2 tsp
Pepper powder-1 tsp
Garam masala powder-1/4 tsp
Chicken stock or water-1 cup
Flour-1/2 tbsp
Salt as required
Oil-1/2 tbsp
Method
For the pastry:
First prepare the pastry,grate the broccoli finely leaving the stalks,if you use the stalks it might be a bit hard for a smooth pastry,so use the stalks for some other purpose.
In a food processor add the flour and butter and pulse it until it looks like breadcrumbs,with the machine running add the egg yolks and then 1 or 2 tbsp of ice cold water until the dough just combines,take it out,and bring together like a dough,do not knead too much,wrap it in a cling film and put it in the fridge.
If you don't have a food processor make it using hands,but don't work on the dough too much.
For the filling:
Heat oil in a pan,add the finely chopped onions and ginger garlic paste,saute till the onion becomes transparent.Now add the spices and chicken,cook till the chicken releases water,add the finely chopped vegetables,chicken stock or water and flour.Add salt for taste. Cover the pan and cook till it becomes thick and saucy. If you are using a shop bought chicken stock cubes ,do not add flour,but always try to use fresh chicken stock which is much healthier and flavourful.
To make the Pie:
In this recipe i have used muffin tray to make mini pie,but you can also use regular,pie dish.
Take the pastry out from the fridge and knead in the grated broccoli gently into the pastry.
Preheat the oven to 190 degree celsius. Roll out the pastry in between two baking paper or cling film ,cut them into circles to fit the muffin tray.Place the filling inside the pastry and cover it with another pastry.Seal the edges tightly. Bake it in the preheated oven for 20to 30 minutes .
The sauce from the filling itself enough for the pie to serve ,so you don't have to make any separate gravy.

Serve the pie with fresh salad or steamed vegetables.