Ingredients
need green chili paste for chutney
Crust
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 tsp salt
2 Tbs vegetable oil
7 Tbs ice water
1 tsp curry powder
1 Tbs silk
Filling
1 tsp cumin
1 tsp coriander
1/2 tsp garam masala
1/16 tsp red pepper flakes
1/16 tsp tumeric
1/2 tsp salt
1 cup onion
1 1/4 cup chopped carrots
3/4 cup chopped celery
3 cloves garlic
1 cup frozen peas
2/3 cup vegetable broth
3 medium potatoes
1 cup chopped turnip (1 small turnip)
1/2 cup chopped parsnip (1 medium parsnip)
2 cups chopped cauliflower
1 cup chickpeas
1 cup broccoli
had enough left over filling to bake extra in a small glass pan of stuffing.
wouldn't add the 2/3 cup vegeteble broth, was too soupy.
don't add the parsnip or turnip (not sure which one) next time.
chickpeas were a nice addition.
don't add any celery, completely overpowered the other spices.
don't add so many carrots.
couldn't taste the cauliflower.
add more salt
stuffing from small glass pan (which didn't have a crust) tasted good and like a samosa, but filling in samosa pie didn't taste like much of anything.
would make a good stuffing for actual samosas. if i used just the peas, potatoes, and spices, the flavor was spot on!
didn't like the casserole because thin crust was not enough to balance out the mushyness of the veggies.
this would make a great taco or burrito filling or nacho topping.
other peoples notes...
The aroma when cooking these was wonderful ,and these were very easy quick and tasty. I used shop bought puff pastry in place of the cresent dough. Also I added less curry powder and instead added some sweet dried paprika, tumeric, gound corriander seed and chopped fresh cilantro to the filling. Great for entertaining and for a snack or entree.
try using parsley for the chutney instead of cilantro
Description
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