Another winter day and feeling like something warming and tasty and vege. A bit of a search on the net while sitting in front of the fire with a glass of wine – almost don’t need dinner! Though Mr MWCED may not agree, I am sure he would enjoy a nourishing meal. Found a recipe on Naive Cook Cooks which sounded just perfect. The original recipe has cauliflower, which we don’t eat, and we don’t usually eat peas, so I subbed a few vegetables, and roasted some, which makes it a little different. I’m sure you could make your own version too. The pastry is Wonderful! The toasted cumin seeds really do add a great taste, and the recipe reminds me of the simplicity of pastry for galettes. Getting all the vegetables together does take a little time, and am sure there are a number of ways you could reduce the time – don’t roast anything, using frozen veggies, pre-prepared pastry, etc. But if you do take the time, believe me you won’t be disappointed.
Pastry with toasted cumin seeds
- 1 cup all purpose flour
- ⅓ cup whole wheat flour
- 2 tsp cumin seeds, toasted
- ¾ tsp salt
- Pinch of sugar
- 15 grams cold butter, cut into small pieces
- ¼ cup low fat milk
- ¼ cup sour cream (sub yoghurt if you don’t have sour cream)
- 3 medium size potatoes, boiled, peeled and mashed using hands or potato masher (keep back about 1 cup and chop into chunks
- 1 large courgette, chopped into small pieces
- 1 medium size carrot, chopped ~ ¾ cups
- 10 brussels sprouts, chopped in half and roasted
- 1 medium parsnip, cut into chunky slices and roasted, then cut into dice
- 1 medium red onion, chopped
- ¾ cup chopped green bell pepper
- 2 or 3 garlic cloves, finely chopped
- 1 Tbsp olive oil
- 3 tsps chilli paste
- ½ tsp cumin seeds
- 1 Tbsp ginger, grated, or 2 tsp of ginger paste
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp lemon juice
- 1 egg, lightly beaten for egg wash or use melted butter
- Pastry with Cumin Seeds :For toasting cumin seeds, place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
- In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces. Make a well in center and add milk and sour cream. Mix it using a spoon. OR – put flour and butter into a food processor until butter is mixed – then add milk and sour cream until pastry starts to come together. On a well floured surface, transfer the dough from the bowl/food processor and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH.. Transfer the ball of dough in a plastic wrap and chill.
Before you started the pastry you can put the brussel sprouts and parsnip into a pan with some olive oil – roast for around 30 minutes until soft. To use you may wish to remove the top layer of the brussels sprouts if they are browned and a little dry.
- Filling : In a pot, add oil. Once hot, add cumin seeds and let them splutter. Add onion, courgettes, green pepper and garlic, and saute for around 10-12 minutes on low-med flame until softened. In another pot, add carrot, cover with water. Boil the carrots for around 10 minutes. Drain and transfer the carrots to the pot with cooked onions, courgettes, pepper and garlic. Saute them all together for another 10 minutes. Add mashed potato, ginger, salt, turmeric powder and lemon juice. Mix and cook for another 5-7 minutes. Mix in potato chunks. Taste and adjust seasoning if needed.
- Keep aside.
- Now take the dough from the frige, unwrap and place on a well floured surface. Divide it into two. Roll out the first ball into a rectangle . You can trim the edges for uniformity. Move the rectangle onto a baking paper lined oven tray. Place the filling in the center leaving a border all around. Roll the other ball into a similar shape. Place it on top of the filling layered rectangle and seal the sides with hand or a fork. Make slits using a knife.
- Using a brush, coat the top with egg wash.
- Bake the pie for 20-25 minutes in a 425F pre-heated oven, or until golden.
- You could also make individual pies.
- Serve with mango chutney (or any other sauce that will complement the cumin/tumeric tastes).
This would easily be enough for 4 to 6 people, especially if you serve it with a salad. I’m looking forward to taking some to work for lunch!