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Best Advice to Homemade Perfect Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

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Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

We hope you got benefit from reading it, now let's go back to vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. To cook vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) you only need 11 ingredients and 8 steps. Here is how you do that.

To cook an extraordinary Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps), here are the components required:

  1. Take 1 tablespoon of veg oil.
  2. Prepare 1 sheet of ready rolled puff pasty.
  3. Take 1 pack of Spice Tailor Chickpea Masala.
  4. Prepare 1/2 of aubergine chopped into small cubes.
  5. Prepare Pinch of black onion seeds.
  6. Use of Egg or milk for pasty wash (use coconut oil for plant based swap 🌱).
  7. Provide of Dip ingredients.
  8. You need 3 tablespoons of Greek yogurt (use soya yogurt for plant based swap🌱).
  9. Prepare 1 tablespoon of cucumber - small diced.
  10. Use Pinch of sea salt.
  11. Get 2 teaspoons of mint sauce.

After readying the materials, now you are ready to make your tasty Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) by following the guidances below:

  1. Pre heat oven to 180deg C Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges..
  2. Add in your spice tailor spice sachet and fry gently til fragrant.
  3. Add in the base sauce sachet, stir to combine and heat til bubbling Now pour on the main sauce sachet with the chick peas in..
  4. Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly Leave the mixture to cool down for 10 minutes..
  5. Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk..
  6. Place the chickpea masala mix into the centre of half of the pastry sections you have cut out (the other half will be the lids).
  7. Drape over the other half of the pasty sheets and crimp the edges with a fork to seal Brush over the top with your egg wash, sprinkle with black onion seed and cut a couple of slits to let steam escape..
  8. Bake on a baking sheet for 25 minutes or until golden and hot. Serve with my quick mint & cucumber dip. Simply combine all the dip ingredients in a small bowl Easy peasy!.

Recipe : Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

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step by step to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

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