Hello friends, this is my first post in 2014 year. Cooking during winter is a challenge. The weather makes us lazy. I stumbled upon a non vegetarian pot pie recipe and wanted to try a vegetarian pot pie. Usually tomatoes are blanched, pan-fried or raw pureed. I wanted make a puree from grilled tomatoes. You can beat the cold with this warm and refreshing pie. It is a healthy winter comfort snack. You can put the mixture in a puff or use it like a curry too. It goes well with tea also.
- Paneer cubes – three-fourth cup
- Bell pepper cubes – half cup
- Medium size tomato – one
- Mint leafs – one tblsp
- Coriander leaves – four tblsp
- Mango garlic pickle gravy – half tsp
- Turmeric – pinch
- Roasted jeera powder – half tsp
- Dry basil – less than one-fourth tsp
- Dry parsley – less than one-fourth tsp
- Salt – to taste
- Olive oil – one tsp
- Puff pastry sheet – one
Thaw the puff pastry sheets at room temperature for 30 to 40 minutes before using them.
Preheat the oven to 350 degree F.
Preheat the grill pan aver medium heat. Place the tomato on grill and roast on all the side.
Cool it and peel the skin. In a mixer add tomato, mint and coriander leaves and make a paste. In a pan add oil, paneer cubes, bell pepper cubes, basil, parsley and fry until paneer is soft. Now add pickle gravy, turmeric powder, roasted jeera powder, salt (very little) and tomato paste. Mix well and cook for two to three mins.
Put the oven proof bowl (ramkins) facing down on the sheet. Leave about one-inch gap and cut a circle on the sheet around the bowl.
Divide the filling the into two parts and transfer in to an oven proof bowl.
Place the circular pastry sheet over the bowl. Press gently on the sides (don’t press in the center) to cover the bowl. Brush milk on the pastry sheet. Make an incision (little cut) in the center.
Bake for 20 to 25 mins or until brown on top.