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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.
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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.