Beet Carrot Hand Pies ... Eggless

How to make vegetable hand pies? Watch the video …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

This beetroot and carrot hand pies recipe is vegetarian and eggless.

The savory filling made with beet, carrot and other veggies is delicious. I have used Indian spices to flavor it. I have also cut down on the butter used in the pastry making it light.

On baking the outer covering or the pastry turns out really crispy and flaky … and that’s enjoyed by everyone.

These savoury hand pies with beet carrot filling may be served with a sauce as snack or with a chilled soup for dinner.

Something to cheer up and surprise your folks…

Click the link below for the video:

BEETROOT AND CARROT HAND PIES                        Makes 12 to 14

Ingredients:

FOR THE FILLING

Beetroot (chopped) – 1 large

Carrots (chopped) – 2 to 3 medium sized

Potato (chopped) – 1 medium

Soy granules (cooked) – ¾ cup

Cottage cheese (crumbled) – ½ cup

Boiled/Frozen peas – ½ cup

Onion (chopped) – ½ cup

Ginger (grated) – 1 tsp

Green chili (chopped) – to taste (optional)

Sweet chili sauce – 2 tsp or to taste

Coriander leaves (chopped) – 2 tbsp

Vegetable oil – 1 ½  tbsp

Salt – to taste

DRY SPICES

Coriander powder – 1tsp

Cumin powder – ½ tsp

Garam Masala powder – ¼ tsp

Chaat Masala powder – 1 ½ tsp

FOR THE DOUGH/PASTRY

All purpose flour – 1 cup

Whole wheat flour – 1 cup

Baking powder – 1 tsp

Vegetable oil – 1 tbsp

Butter (salted) – 50 g

Chilled water – a little more than half a cup

Method:

1.    FOR THE FILLING: Steam the beetroot, carrot and potato till cooked.

2.    Heat the oil and fry the onion with a little salt till light pink. Add in the ginger and chili cook briefly. Add in the soy granules and cook for half a minute. Next, add in the cooked carrot and the  DRY SPICES along with the sweet chili sauce. Mix well and add in ¼ cup of water. Cook for a minute. Add in the beetroot, peas and cottage cheese. Season with salt and mix well to combine all the ingredients. Take it off the heat and let it cool completely. Once cooled, add in the chopped coriander and mix it in. Keep aside.

3.    FOR THE DOUGH/PASTRY: Mix the dry ingredients together. Add in the oil and combine it with the flour. Chop up the cold butter into tiny cubes and add it into the flour.  Combine it using the finger tips till the mixture looks like bread crumbs.

4.    Add chilled water little at a time to just bring the dough together. Wrap it in plastic and set it in the fridge for about an hour.

5.    Roll out the dough to 1/8 inch thickness and cut out circles about 3 inches in diameter. Use a cookie cutter or bottle cap etc. Make sure to cut out even number of circles.

6.     ASSEMBLING THE PIES: Place a generous amount of filling on half of the circles. Wet the edge of the remaining circles with water.

7.    Take one loaded circle and cover with another circle, wet side down. Press with your fingers to seal the edge. Repeat for the rest of them. Cut out tiny slits on each for the steam to escape.

8.    Poke holes along the edge with a skewer or chopstick to further seal them. Brush with oil or butter. Bake in a preheated oven at 180°C for 15 to 20 mins or until golden in colour.

9.    Serve hot with sweet chili sauce for snack or with a chilled soup for dinner.

© Rinki’s Kitchen