My Diverse Kitchen - A Vegetarian Blog

Food . Stories . Photography

Indian Style Vegetable Pot Pie

by 24 Comments

 

 

A recent e- mail reminded me that there was a Pot Pie event on, when I realized that I didn’t know what  a pot pie was! A search on the internet  told me that a pot pie was a small single serve savoury pie with a top crust. I had also come across a recipe for a pie crust using oil instead of butter. I wanted to try out this oil pie crust so I made myself an Indian Style Vegetable Pot Pie.

A pie with a semi-liquid filling as most western style Pot Pies seem to have didn’t sound very appealing to me. So I made a drier but moist north Indian Bhaji style filling for mine. Curries or Bhaji like this or this work well. The crust turned out crisp and flaky, really good. Tastewise, it is something similar to a Samosa in a ramekin, if you will.

This Indian Style Vegetable Pot Pie can be made as a single Pot Pie or as mini Pot Pies in muffin tins. Mini POt Pies make good snacks or party food.

Indian Style Vegetable Pot Pie

Indian Style Vegetable pot pie made with an Indian style potato, chickpea and paneer filling and a flaky oil based pie crust.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
4 hours
Course Main Course
Cuisine global vegetarian
Servings 3 serving

Ingredients
  

For the crust:

  • 2/3 cup oil
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup water ice cold
  • 1 tbsp white vinegar
  • 1 tsp salt
  • 1 tsp baking powder

For the filling:

  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 2 potatoes boiled and mashed
  • 1/2 cup garbanzo beans/ chickpeas cooked
  • 1/2 cup paneer/ fresh cottage cheese crumbled
  • 1 tsp ginger garlic paste
  • 1/4 tsp turmeric powder powder
  • 1 tsp kashmiri chilli powder
  • 1 1/2 tsps coriander powder powder
  • 1 tsp cumin powder powder
  • 1 tsp garam masala
  • to taste salt

Instructions
 

For the Crust :

  • Place the oil in the freezer for about 3 hours or till the oil becomes thick like honey. Place all the ingredients in the food processor and pulse till it comes together into a ball. Remove, wrap in cling film and refrigerate for about an hour.
  • Roll out the refrigerated dough, lightly dusting with flour if necessary, and place in your pie pot. Here, as I was making 3 individual servings of pot pie, I divided the dough into three and then divided each portion into two, one larger portion for the bottom crust and a smaller portion for the top crust.
  • Roll out the dough for the bottom crust and place in the pie dish. Bake blind at 190C for about 15 minutes till cooked and is beginning to brown. I did this as I didn't want to end up with a soggy crust.

The Filling :

  • Heat the oil add the ginger-garlic paste, then onions and sautxe9 the onions till soft. Now add the tomatoes and cook till soft. Add the turmeric, chilli, coriander and cumin powders and stir till the raw smell disappears.
  • Add the vegetables, garbanzo beans and salt and stir till everything is well coated with the spices. Add xbe cup of water and then the mashed potatoes and the garam masala. Stir and simmer for about 5 minutes. Lastly add the crumbled paneer. Stir well and shut off the flame. The filling should be wet but not have any liquid in it.

Assembling the Pot Pie :

  • Put the filling into the baked crust and cover with rolled out dough for the upper crust and seal well. Brush over with melted oil or butter.
    Bake at 190C for 15 to 20 minutes till brown. The pot pie may be glazed with egg before putting it into the oven for a browner crust, if you would prefer.

Notes

This recipe was sufficient for 3 pot pies. If there is left over filling (keeps refrigerated for a day), it can be used to make fritters or as filling for grilled sandwiches.
I shall stick to making the muffin cup snack version rather than the pot pie version as that was preferred by the family. Serve warm with a sweet and sour tamarind chutney.
This was made for and is being sent over to the Mini Pie Revolution.

Reader Interactions

Comments

  1. Suganya says

    Keeping the Indian flavors, you can make the gravy with coconut milk, instead of roux. I think it would be divine. But Indian pot pie is a good idea, Aparna 🙂

  4. evolvingtastes says

    Wow, you are brave – you made it without even knowing what it is, and it looks just like it should! The roux usually thickens up on baking. I have had some excellent veggie pot pies with roux, but I think the Indianized version would be so much better!btw, hi, I have never been here before.

  8. Mansi Desai says

    I agreee with suganya’s idea of coconut milk! I recently saw a wonderful pot-pie recipe on FN and have been dying to try one since! now you’ve given me an even better options Aparna:)

  15. vegeyum says

    I love pies. As we move into Autumn here, my thoughts are more and more with winter food.

  18. Miri says

    Very interesting twist to the traditional pot pie….for the sauce part, you could just make the veggie filling a bit more gravy like?Looks great

  20. Ann says

    What a wonderful twist on a pot pie! Thanks so much for participating and don’t forget to email me with the details and photo!

  21. Aparna says

    Thanks everyone, I thought my pie looked kinda cute myself.:DSuganya and Mansi,Great suggestion. I think coconut milk would be interesting.Evolvingtastes,Maybe I should make this with the roux. And welcome to my kitchen.Blogueencore,Welcome to my Indian kitchen.Arundati,Moving on the 1st of April. And this is not an April fool’s joke.:)Farida, My first Indian style pot pie too.:)Miri,Good idea. That’s something I could try.

Leave a Reply

Your email address will not be published.

Recipe Rating




Share via