Vindaloo Pie

                                                                      Vindaloo Pie


Whenever I eat a pie I feel it could do with being a little more spicy.  So when I was in the mood for experimenting, I came up with this which was a bit rich, yet flaky and delicious.

The Recipe: For a 20 cm or 8 inch pan:  Recipe for Pastry from  http://www.fussfreecooking.com

200g  flour + extra to dust the rolling pin & bench; Salt to taste; 6 tbsps of olive oil + extra to grease the pan;1/4 cup of cold water

Other: cling wrap, rolling pin, tart pan, fork, pastry brush & at least 30 minutes refridgeration time
Sift the flour into a large bowl, add the olive oil and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add  water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for at least one hour or overnight while preparing the filling.
Meat Filling:
 

500gms boneless meat, cubed; 2 medium potatoes, boiled and cubed; 2 tbsp. Cornflour; 1 tbsp plain flour;  2 onions sliced fine; 1 or two spring onions, cut fine; 2 stalks of celery with leaves, cut fine; a small nunch of coriander leaves, cut fine; 2 medium tomatoes, diced; 2 tbsp masala powder of your choice; 4 cloves garlic, minced; 1 inch piece ginger minced; salt to taste; 1 tbsp oil.
1 medium egg beaten- this is the egg wash for the pie.

Preheat the oven to 200 degrees Celsius.

Wash and  dry the meat.  Mix with the corn flour and keep aside.
Heat 1 tbsp oil in a large non stick pan and stir fry the onions, spring onions, celery, coriander, ginger and garlic for a few minutes until the onions are glazed.  Add the tomatoes and cook till mushy.  Add the masala powder and salt to taste and cook for a few minutes until thick.  Add the meat and mix well to coat all the pieces with the masala mixture.  Add two cups water and pressure cook for 15 minutes till thick an bubbly. Remove from heat and keep warm.

To Assemble:

Take the dough out of the refrigerator and divide into two equal parts. Return one half to the refrigerator till required.   Roll dough out to fit a 8 inch pie plate. Place crust in oiled pie plate. Press the dough evenly into the bottom and sides of the pie plate. Gently put the warm filling into the pie crust. Roll out the second piece of dough and place over filling. Pinch the edges together and make decorative patterns on  the edges if desired. Make holes in top with a fork for steam to escape.
Brush the top generously with the beaten egg. Bake in preheated oven at 200 C for 45 minutes or until metal skewer inserted in centre comes out clean. Rest pie for 10 minutes, cut into wedges and serve with salad of your choice.

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