Vegetable Stew On A Shortcrust Pastry
by Tarla Dalal
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Added to 146 cookbooks
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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.
- Combine the plain flour and ¼ cup of water in a bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 3 minutes.
- Add the cloves and cinnamon and sauté on a medium flame for 30 seconds.
- Add all the vegetables, salt and 1 cup of water, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
- 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.
- Divide the filling into 2 equal portions,.
- Take 1 short crust pastry and put a portion of the filling in it and spread it evenly.
- Repeat step 2 to make 1 fill one more short crust pastry.
- Serve immediately.
Nutrient values per serving
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