As an Indian, Roti (Indian Flat Bread) with Chicken or Vegetables is a daily do for me. But ever so often I myself want to break free from this routine and make something different. Maybe the same Roti, Chicken and Vegetables presented differently and with a few twists. I did my experiment and I finally came up with the Mini Chicken and Veggie Pies.
These pies are made of whole wheat flour and stuffed with chicken and vegetables to make it a healthy and wholesome meal. And instead of making one large pie, I like to make many small ones since they are really easy for kids to handle and fit perfectly into tiffin boxes too. Here is my recipe for you to try.
Chicken and Veggie Pies
Ingredients to make the Pie Crust
Whole Wheat Flour - 1 cup and a little bit more for dusting
Oil - 2 tablespoons and a little bit more for brushing
Salt to taste
Chilled water - Approximately 2 cups
Potatoes - 2 large boiled till half done and grated
Ingredients for the Stuffing
Chicken breast - 1 cup cut into 2 cm cubes
Carrot - 1 chopped into cubes
Beans - 1/4 cup chopped
Peas - 1/4 cup
Onion - 1 large chopped
Ginger Garlic Paste - 1 teaspoon
Tomatoes - 2 chopped
Potato - 1 large grated and soaked in some salt water
Powdered Cumin - 1 teaspoon
Powdered Corriander - 1 teaspoon
Powdered Black Pepper - 1 teaspoon
Sugar - 1 teaspoon
Salt to taste
Your favorite Cheese - 1 cup grated
Oil - 2 tablespoons
Your favorite Dried Herbs for garnishing
Instructions
To make the pie crust dough, add the salt and oil to the whole wheat flour and give it a mix either in a food processor of with your hands to make a crumb like mix.
Now adding a little of the chilled water at a time, make the dough.
Cover it and refrigerate while you make the stuffing.
For the filling, heat 1 tablespoon of the oil in a pan, add the onions and saute till soft.
Next add the tomatoes, ginger garlic paste, powdered cumin, corriander and black pepper, salt and sugar and cook till the tomatoes are done.
Remove this mix and allow to cool and blend in a mixer or processor to make a fine paste.
In the meanwhile, heat 1 more tablespoon of the oil in the pan and cook the chicken, carrots, peas and beans till half done.
Now add the paste, sprinkle on the chopped corriander and give it a mix.
Remove the refrigerated dough and roll them out on a lightly floured surface into circles of around 25 mm thickness, to fit into your pie dishes.
Brush the pie dishes with some oil and place the rolled out dough circles in them.
Lightly press them into place and trim the edges.
Fill in the stuffing into each of the pies and top them up with grated cheese and the grated potatoes.
In a preheated oven, bake the pies at 400°F/200°C for around 15 minutes.
Remove and allow them to cool for around 10 minutes before serving.
Serve topped with some more grated cheese and a sprinkling of your favorite herbs.
Variation:
For those of you who prefer vegetarian, make replace the chicken with cottage cheese or tofu for an equally yummy variation.
These pies are made of whole wheat flour and stuffed with chicken and vegetables to make it a healthy and wholesome meal. And instead of making one large pie, I like to make many small ones since they are really easy for kids to handle and fit perfectly into tiffin boxes too. Here is my recipe for you to try.
Chicken and Veggie Pies
Ingredients to make the Pie Crust
Whole Wheat Flour - 1 cup and a little bit more for dusting
Oil - 2 tablespoons and a little bit more for brushing
Salt to taste
Chilled water - Approximately 2 cups
Potatoes - 2 large boiled till half done and grated
Ingredients for the Stuffing
Chicken breast - 1 cup cut into 2 cm cubes
Carrot - 1 chopped into cubes
Beans - 1/4 cup chopped
Peas - 1/4 cup
Onion - 1 large chopped
Ginger Garlic Paste - 1 teaspoon
Tomatoes - 2 chopped
Potato - 1 large grated and soaked in some salt water
Powdered Cumin - 1 teaspoon
Powdered Corriander - 1 teaspoon
Powdered Black Pepper - 1 teaspoon
Sugar - 1 teaspoon
Salt to taste
Your favorite Cheese - 1 cup grated
Oil - 2 tablespoons
Your favorite Dried Herbs for garnishing
Instructions
To make the pie crust dough, add the salt and oil to the whole wheat flour and give it a mix either in a food processor of with your hands to make a crumb like mix.
Now adding a little of the chilled water at a time, make the dough.
Cover it and refrigerate while you make the stuffing.
For the filling, heat 1 tablespoon of the oil in a pan, add the onions and saute till soft.
Next add the tomatoes, ginger garlic paste, powdered cumin, corriander and black pepper, salt and sugar and cook till the tomatoes are done.
Remove this mix and allow to cool and blend in a mixer or processor to make a fine paste.
In the meanwhile, heat 1 more tablespoon of the oil in the pan and cook the chicken, carrots, peas and beans till half done.
Now add the paste, sprinkle on the chopped corriander and give it a mix.
Remove the refrigerated dough and roll them out on a lightly floured surface into circles of around 25 mm thickness, to fit into your pie dishes.
Brush the pie dishes with some oil and place the rolled out dough circles in them.
Lightly press them into place and trim the edges.
Fill in the stuffing into each of the pies and top them up with grated cheese and the grated potatoes.
In a preheated oven, bake the pies at 400°F/200°C for around 15 minutes.
Remove and allow them to cool for around 10 minutes before serving.
Serve topped with some more grated cheese and a sprinkling of your favorite herbs.
Variation:
For those of you who prefer vegetarian, make replace the chicken with cottage cheese or tofu for an equally yummy variation.
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