Wednesday, 8 July 2015

Veg Shortcrust pastry

Veg Shortcrust pastry
250 g wheat flour
2 pinches of Salt
110 g butter cubed
Cold water as per required to make a dough.

Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that is like coarse breadcrumbs with no large lumps.
Stir in just enough of the cold water to bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes before using.

Vegetarian filling for the pie
1 medium  potato diced
1 big onion diced
1 capsicum diced
2 carrot diced
1/2 cup French beans chopped
1/2 cup spinach chopped
2 tbsp garlic chopped
1/2 tbsp green chillies chopped
1/2 tsp ginger chopped
1/2 tsp pepper powder
Salt to taste
1 tbsp olive oil

For White sauce
3 tbsp wheat flour
2 tbsp butter
1 big cup milk
Salt to sprinkle

1/2 cup grated cheese

Preheat the oven to 180 degrees.
Take a pan add oil. After the oil heats up add garlic and onions. Saute it for some time. Add rest of the chopped vegetables, salt and pepper powder. Cover the pan and on a slow heat, stir the vegetables occasionally till cooked. Keep it aside.
Now take another pan to make the white sauce. Take butter and add in the flour. Keep on stirring the flour on a low heat so that the flour does not stick to the pan and burn. As the flour changes it's colour, slowly add in the milk little at a time and keep whisking so that the lumps don't form. When the sauce begins to thicken then sprinkle some salt and mix it well. Now add the sauce to the vegetable mixture. Mix the two together. Now take a medium size non stick  pie pan. Take the dough and roll the dough out in to a round sheet. Place the sheet into the pie pan covering the full pie pan. Flatten it out by pressing it with your finger tips. Rest it for 5 minutes. Now add the vegetable mixture and spread it and add the grated cheese on top. Roll out another dough sheet and cover the vegetable mixture from top. Now press the sizes of the dough with your finger tips or fork. Cut of the excess dough from the sides. Brush in with milk and butter on top and bake it for 25 minutes at 180 degrees. After the pie is done then cool it for 5 minutes before cutting the pie and serving.

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