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Indian Hot-Water Crust Pies

Two savory picnic pies, one vegetarian and one chicken, encased in a crisp, golden hot water crust pastry.

BakingVegetarianChickenPicnicGreat British Bake Off
Estimated Nutrition
Calories
4571.3
kcal / serving
9142.5 kcal total
Carbs
507.8g
per serving
1015.6 g total
Fat
219.1g
per serving
438.1 g total
Protein
142.1g
per serving
284.2 g total
Cook Time
60
minutes
Serves
2
pies
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
150
g
Unsalted Butter
cold
2
piece
Egg Yolks
beaten, to glaze
GrainsCereals
900
g
Plain Flour
200
g
Strong White Bread Flour
LegumesPulses
2
tbsp
Urad Dal
black lentils
Meat
800
g
Chicken Breasts
boneless, skinless, cubed
NutsSeeds
1
tsp
Cumin Seeds
2
tsp
Mustard Seeds
10
piece
Curry Leaves
fresh
1
tsp
Ground Turmeric
1
1
Table Salt
to taste
1
bunch
Coriander
fresh, roughly chopped
2
tbsp
Coriander Seeds
1
tsp
Fenugreek Seeds
5
clove
Garlic
crushed and chopped
1
tsp
Red Chilli Powder
1
tsp
Ground Coriander
1
1
Table Salt
to taste
0.5
tsp
Mango Powder
1
tsp
Garam Masala
1
tsp
Fine Table Salt
OilsFats
2
tbsp
Sunflower Oil
4
tbsp
Sunflower Oil
200
g
Solid Vegetable Fat
plus extra for greasing
Vegetables
8
piece
Desiree Potatoes
halved
4
piece
Red Chillies
chopped
2
piece
White Onions
medium, finely chopped
2.5
cm
Root Ginger
fresh, grated
2
piece
Tomatoes
finely chopped
5
piece
Red Chillies
dried
2
piece
White Onions
large, sliced
2.5
cm
Root Ginger
fresh, grated
1
400g can
Chopped Tomatoes

Method

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