Veg Pie Pockets
For the pockets :
2 cup wheat flour
0.5 cup oil
0.5 cup butter
0.5 teaspoon salt
1 teaspoon carom seeds
For the pie filling:
0.5 cup bush beans
Coloured bell peppers 1 cup, cubed
0.5 cup sweet corn - boiled
0.5 cup paneer cubes
1/2 cup grated cheese
2 tablespoons Oil or butter
1 tablespoon tomato ketchup
Spices - Cumin seeds, 1 teaspoon red chilli powder, 1 teaspoon garam masala, 0.5 teaspoon chat masala, salt to taste
To make the dough:
Mix both flour, salt and carom seeds in a mixing bowl
Cut the butter into tiny cubes and rub into the flour
Bind into a tight dough using water as required
Cover with cling wrap or keep in an airtight box and chill in the fridge for atleast 30 mins.
To make the filling:
In a pan, heat oil, fry onions till translucent. Add all veggies except corn, paneer and cheese and let it cook for 4-5 minutes.
Add spices, tomato ketchup and paneer cubes
Cover and cook for another 3-4 mins. The filling is ready
To make the the pie pockets:
Divide the dough into 10 small balls
Roll out each ball into a small 'roti'. Apply oil generously and fold in from two sides so that you have 3 layers. Apply more oil on the rectangular slab and fold in again from two sides into the centre so that there are total 9 layers
Repeat the same with all 10 dough balls.
Now roll out each ball into a rectangular shape. Half of this rectangle will be the base and half will be used as top cover or 'lid' of the pie pocket.
Place filling in centre of left side, grate some cheese on top. On right side, make alternating slits and cover the half over the filling. Seal the pocket using wet hands
Lightly brush with milk
Bake in oven for about 30 mins
Serve with a cheesy or mayo-dip.
To assemble the pie
1. Preheat oven to 180 dregrees
2. Line a pie tin bottom with baking paper and butter the sides well
3. Divide the pastry dough into two parts one slightly bigger than the other
4. Roll out the bigger dough into a circle about 2-2.5 inches more than the size of the pie tin
5. Place into the base of the tin and press into sides to create pie base
6. Trim sides overhanging from the pie tin.
7. Bake for 10 min (you can make the pie filling during this time)
8. Take out the baked base, pour into the pie base. Flatten with a spatula. Grate cheese on top
9. Roll out the small dough to make 'lid' for the pie
10. Cover the pie with lid, make a few punctures into the cover to let off steam as the pie cooks
11. Milk wash lightly
12. Bake for 30 min. If pie's top appears to darken, cover with foil paper
13. Take out and serve piping hot with a blob of clotted cream or Indian raita