Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps).
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Ingredients requirements of Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- Give 1 tablespoon for veg oil.
- Need 1 sheet - ready rolled puff pasty.
- Need 1 pack for Spice Tailor Chickpea Masala.
- Prepare 1/2 of aubergine chopped into small cubes.
- Need Pinch black onion seeds.
- Give - Egg or milk for pasty wash (use coconut oil for plant based swap 🌱).
- Give Dip ingredients.
- Need 3 tablespoons for Greek yogurt (use soya yogurt for plant based swap🌱).
- Need 1 tablespoon of cucumber - small diced.
- Require Pinch sea salt.
- Require 2 teaspoons of mint sauce.
Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) steps:
- Pre heat oven to 180deg C Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges..
- Add in your spice tailor spice sachet and fry gently til fragrant.
- Add in the base sauce sachet, stir to combine and heat til bubbling Now pour on the main sauce sachet with the chick peas in..
- Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly Leave the mixture to cool down for 10 minutes..
- Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk..
- Place the chickpea masala mix into the centre of half of the pastry sections you have cut out (the other half will be the lids).
- Drape over the other half of the pasty sheets and crimp the edges with a fork to seal Brush over the top with your egg wash, sprinkle with black onion seed and cut a couple of slits to let steam escape..
- Bake on a baking sheet for 25 minutes or until golden and hot. Serve with my quick mint & cucumber dip. Simply combine all the dip ingredients in a small bowl Easy peasy!.
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