How we're celebrating British Pie Week

By
Eve O'Sullivan
Added
07 March, 2016

If like us, you intend on marking British Pie Week, then try this new meat-free, Indian-inspired recipe from Pieminister. Far from traditional, yes, but it will tick all the same boxes as your familiar favourites; hearty, warming and immeasurably satisfying.




Serves 4

70ml vegetable oil

350g paneer cheese, diced

Approx 660g shortcrust pastry

1 free-range egg, lightly beaten


For the sauce

50ml vegetable oil

1 onion, sliced

1 heaped tsp cumin seeds

A thumb-sized piece of fresh ginger, finely chopped

5 garlic cloves, finely chopped

2-3 green chillies, finely chopped

1 heaped tsp ground cumin

1 heaped tsp ground coriander

1 tsp ground turmeric

4 large tomatoes, roughly chopped

Half of a 400g can of chopped tomatoes

500g spinach, roughly chopped

150g peas

200ml double cream

1tsp ground methi (fenugreek)

½ tsp ground cardamom

Sea salt


Heat the 70ml of vegetable oil in a heavy-based frying pan until spitting hot. Carefully add the diced paneer and fry until golden brown. Remove from the pan and keep to one side.


Now make the sauce. Heat the 50ml of oil in a clean frying pan, add the onion, cumin seeds, ginger, garlic and chillies and fry until then onion is translucent. Add the ground cumin, coriander and turmeric and stir until the onion mixture is coated in the spices and gently sizzling. Add the fresh and canned tomatoes, spinach and peas and cook briefly until the spinach has wilted. Stir in the fried paneer and cream then add the methi and cardamom.  Season to taste with salt, remove from heat and leave to cool.


Preheat the oven to 180C/350F/gas mark 4. Roll out half the pastry on a lightly floured surface to about 5mm thick and use to line four individual pie dishes. Spoon in the filling and brush the pastry edges with a little beaten egg.  Roll out the rest of pastry and cut it to fit the tops of the pies. Cover the pies with the pastry and press the edges down well to seal, then brush with beaten egg.  Make a hole in the middle of each pie top to let out the steam. Place in the oven and bake for about 30 minutes, until the pastry is browned.  Serve with a selection of Indian chutneys and pickles.


Find out more about Pieminister here


Feeling inspired? Then cook from the books

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