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

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Quick Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is 3-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) estimated approx 40 mins (+prep and cooling).

To begin with this recipe, we must prepare a few components. You can cook Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you can achieve it.

A simple fusion dish using packet ingredients when you’re in a hurry. Plant based swaps available. 🌱

Ingredients and spices that need to be Take to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):

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

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

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!

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So that is going to wrap this up with this exceptional food Recipe of Favorite Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps). Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!