Fusion Pie

This is a pie with a filling that is cooked in most Indian homes, the ubiquitous aloo sabzi. I often use left-over vegetable dishes as a filling for pies. Particularly when I have shortcrust pastry in the fridge. It’s just that I haven’t posted or photographed any of these pies before. And they work very well with chutneys and pickles…a variation from parathas.

A pie with a filling of aloo sabzi

A good breakfast or teatime dish, here’s the pie ready to be eaten. The morning sunlight streams in through the kitchen window creating patterns from the lacy edges of the plate.

Ingredients for the filling:
6 potatoes boiled, peeled and diced
2 onions, grated
2 cloves of garlic, crushed and chopped
A tiny bit of ginger finely chopped
2 green chillies, diced
A quarter tsp of fenugreek and cumin seeds
1 tsp of coriander powder
A quarter tsp of cumin powder
8-10 curry leaves
A pinch of turmeric 
A quarter tsp freshly grated black pepper
Salt to taste
2 tbs vegetable oil
Butter to grease the pie tin
1 egg yolk for the egg wash
Shortcrust pastry enough for a 9″ pie dish

Take the dough out and keep aside till it’s good enough to be rolled out.
Grease the pie tin.
Skim your work surface with a bit of flour. Divide the dough into two parts (one portion can be chilled till it’s ready to be used) and roll out one a little bigger than the pie tin.
Place the dough on the tin and press all around the corners. Run a rolling pin over the edges so that all the extra dough falls off.
Prick the surface with a fork. Chill in the fridge as you prepare the filling.
Heat a pan and pour the oil. When it comes to smoking point, add the curry leaves and the whole spices.
As soon as they crackle add the onions and the chillies.
Fry till the onions change colour before adding the rest of the spices. Cook for a few more minutes till the raw smell disappears and the masala looks done.
Add the potatoes and stir well. I mashed some with the back of a spoon so that the potatoes would stick better as a filling for the pie.
Season with salt and pepper. Check so that you can adjust the seasoning.
Take it off the heat and wait for it to cool.
Take the pie tin from the fridge and place the filling in it.
Roll out the other piece of pastry to cover the filling. Make little incisions with a fork or a knife for the steam to escape.
Press a fork all around the edges of the pie so that the dough sticks well and also creates a nice pattern.
Brush with the egg yolk and bake in a preheated oven at 180 C for 30-35 minutes or till it’s golden brown.
This is best eaten when still warm and also goes well with mint or mango chutney.

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