These pies are prepared from wheat flour instead of maida or refined flour. I have added very less butter to make it even more healthier. Stuffing consists of mushrooms, corn and capsicum. I have prepared the filling adding indian spices.

INGREDIENTS

FOR THE PASTRY

  • Wheat flour 1 and 1/2 cup
  • Butter 50 gm
  • Salt to taste
  • Ice cold water 1 cup

FOR THE FILLING

  • Mushroom. 200 gm
  • Capsicum small 1
  • Boiled corn 1/2 cup
  • Onion 1 big
  • Garlic 6-7
  • Ginger 2 inch piece
  • Salt to taste
  • Coriander powder 1 and 1/2 tsp
  • Garam masala powder 1/2 tsp
  • Chilli powder 1 tsp
  • Cumin Fennel powder 1/2 tsp
  • Oil/ butter 2 tsp
  • Coriander leaves chopped 2 tbsp

METHOD

FOR THE PIE DOUGH

Chop onions, mushrooms, capsicum and coriander leaves finely. Make a paste of ginger and garlic. Keep it aside.

Add maida, salt and mix together. Add cold butter taken out from fridge and mix well. Add little by little cold water at time and gather dough in a stiff dough. The dough should not be soft. Knead nicely for ten minutes. Wrap in a cling film and refrigerate for an hour or so.

FOR THE FILLING

In a kadai or deep frying pan add oil or butter. Add finely chopped onion, saute till it becomes transparent. Add the ginger garlic paste and mix well on low heat.

Add coriander powder, cumin ,Fennel powder, chilli powder and mix well.

Add finely chopped mushrooms, capsicum, corn,mix well. Season with salt. Cover and cook on low to medium heat, mushroom will release water. Once it becomes dry add garam masala powder and mix well. Turn off heat and add finely chopped coriander leaves. Let it cool down.

Take out the pie dough from refrigerator. In an working pan dust dome flour and roll out the dough. Cut in squares 6 inches.

Add 2 tbsp stuffing mixture in the centre of a square. Lift two adjacent sides and pinch it half way.

Turn and lift two adjacent sides and pinch or seal till centre.

Do the same procedure on third and fourth ones.

Grease the baking tray or line with parchment paper. Place all the pies. Brush on top of each pie with little milk to get golden colour.

Preheat oven for ten minutes. At Conventional mode bake the pies at 175°C for 25-35 minutes or till golden in colour.

Serve hot as a snack or for dinner.

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