Veg Pie Ring/Wreath
For the pastry crust :
1.5 cup wheat flour
1 cup plain flour/maida
2 spoons olive oil
0.5 cup butter
0.5 teaspoon salt
1 teaspoon garlic powder
1 teaspoon mixed herbs
ice cold Water
1 egg white / milk for wash
For the pie filling:
1 red Onion
3-4 cups of mixed vegetables like red, yellow peppers, zucchini, beans, cabbage, chopped finely
0.5 cup diced paneer/cottage cheese cubes
Spices to taste - salt, chilli flakes/red chilli powder, cumin powder, corriander powder
2-3 teaspoon butter, a slash of oil
Method:
To make the pastry crust:
Mix flours, garlic powder, herbs and salt in a mixing bowl
Cut the butter into tiny cubes and rub into the flour
Adding little water at a time, bind into a tight dough using water as required
Set aside in refrigerator to chill while you prepare the filling
To make the filling:
Add oil and butter to a heavy bottomed pan.
Saute onions till slightly caramelized
Add veggies and saute for 5-7 mins, with a lid on, tossing every few mins.
Add cottage cheese, spices, cover and cook for 2-3 mins.
To assemble the pie:
Roll out the dough in a big circle - diameter should be 4-5 inches more than the desired diameter of the pie. Roll out and assemble the pie on a piece of baking paper as it is not possible to lift and shift the wreath if you make it on the counter top.
Leaving 4-5 inches from the outside, draw two concentric guide-lines on the dough such that you have a smaller 7 inch circle, followed by a 10 inch circle and have 4-5 inches of the outer layer left out.
Place the filling on the central 3 inch part.
Now cut slits along the outer circle and inner circle as shown in pic
Fold over the inner and outer strips alternatively
Create decorations using any left over dough and stick to the wreath using a dab of water
Egg or milk wash and bake in a preheated oven at 180 degrees for 35-40 mins
If the pie starts to brown unevenly, rotate midway through and cover with foil towards the end of the bake