Vegetable Stew On A Shortcrust Pastry


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Vegetable Stew With Crust

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 145 cookbooks   This recipe has been viewed 8093 times

This innovative snack features short crust pastries loaded with mixed veggies, in a creamy and tangy base. Tomatoes and ketchup give the filling a lovely tanginess, while an assortment of spices gives it a tempting aroma and spicy flavour.


Plain flour is used to thicken the mixed vegetable stuffing and give it a creamy mouth-feel. The Vegetable Stew on a Shortcrust Pastry is easy to make as it does not require any baking. Enjoy it immediately upon preparation.


Enjoy as it is or with a bowl of soup for a satiating meal.

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Vegetable Stew On A Shortcrust Pastry recipe - How to make Vegetable Stew On A Shortcrust Pastry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Crust
2 short crust pastry

For The Filling
1/2 cup french bean cubes
1/2 cup carrot cubes
1/4 cup cauliflower florets
1/4 cup potato cubes
1/4 cup green peas
1 tbsp plain flour (maida)
1 1/2 tbsp oil
1 cup thinly sliced onions
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
salt to taste
1/4 cup chopped tomatoes
1 tbsp tomato ketchup
1 tsp chilli powder
1 tsp sugar
Method
For the filling

    For the filling
  1. Combine the plain flour and ¼ cup of water in a bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 3 minutes.
  3. Add the cloves and cinnamon and sauté on a medium flame for 30 seconds.
  4. Add all the vegetables, salt and 1 cup of water, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
  5. Add the tomatoes, tomato ketchup, chilli powder, sugar, maida-water mixture and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Divide the filling into 2 equal portions,.
  2. Take 1 short crust pastry and put a portion of the filling in it and spread it evenly.
  3. Repeat step 2 to make 1 fill one more short crust pastry.
  4. Serve immediately.

Nutrient values per serving
Energy395 cal
Protein6.6 g
Carbohydrates40.7 g
Fiber2 g
Fat23 g
Cholesterol0 mg
Vitamin A926.6 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C12 mg
Folic Acid12.8 mcg
Calcium37.8 mg
Iron1.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium224.6 mg
Potassium146.7 mg
Zinc0.4 mg

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Reviews

Vegetable Stew With Crust
5
 on 08 Oct 16 12:44 PM


Mixed vegetables on a crispy short crust pastry base is surely going to taste great, so I decided to make it for my family, they enjoyed it and said it was a great idea to eat the vegetables this way.