Vegetable Pie

READY IN: 1hr 30mins
Top Review by Ginger Rose

This pie was wonderful - it reminded me a bit of a large uncovered samosa! I got slitghly confused about rolling out the dough though - 4" seemed very small so I rolled it out to fit a 10" fluted pan. I also only had red chilies so I just used one or else it would have been too spicy for us. Great recipe!

Ingredients Nutrition

Directions

  1. Sieve flour and salt together.
  2. Add chilled butter and mix with a fork till the mixture is crumbly.
  3. Sprinkle chilled water over it.
  4. Mix the dough into a lump.
  5. Do not over knead.
  6. Chill the dough for 15 minutes in a plastic bag.
  7. Roll the dough into a 4" thick round.
  8. Place over a greased pie plate.
  9. Prick with a fork all over.
  10. Bake in a pre-heated oven for 12 minutes or till light brown.
  11. Keep aside.
  12. Filling: Grate tomato, onion and ginger.
  13. Finely chop green chillies.
  14. Chop and boil other vegetables.
  15. Heat oil in a skillet.
  16. Add the grated vegetables and chillies.
  17. Cook for 5 minutes.
  18. Stir.
  19. Add all the other ingredients except cream.
  20. Cook till the water evaporates and the curry is thick.
  21. Sprinkle a little cornflour over the crust.
  22. Pour and spread the filling in the shell.
  23. Pour cream all over.
  24. Bake for 8-10 minutes in a pre-heated oven.
  25. Slice and serve warm.

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