Indian Hot-Water Crust Pies
Two savory picnic pies, one vegetarian and one chicken, encased in a crisp, golden hot water crust pastry.
Estimated Nutrition
Calories
4571.3
kcal / serving
9142.5 kcal total
Carbs
507.8g
per serving
1015.6 g total
Fat
219.1g
per serving
438.1 g total
Protein
142.1g
per serving
284.2 g total
Cook Time
60
minutes
Serves
2
pies
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
150
g
Unsalted Butter
cold
2
piece
Egg Yolk
beaten, to glaze
GrainsCereals
900
g
LegumesPulses
2
tbsp
Urad Dal
black lentils
Meat
800
g
Chicken Breast
boneless, skinless, cubed
NutsSeeds
1
tsp
2
tsp
10
piece
Curry Leaves
fresh
1
tsp
1
1
Table Salt
to taste
1
bunch
Coriander
fresh, roughly chopped
2
tbsp
1
tsp
5
clove
Garlic
crushed and chopped
1
tsp
1
tsp
1
1
Table Salt
to taste
0.5
tsp
1
tsp
1
tsp
OilsFats
Vegetables
8
piece
Desiree Potatoes
halved
4
piece
Red Chilli
chopped
2
piece
White Onion
medium, finely chopped
2.5
cm
Root Ginger
fresh, grated
2
piece
Tomato
finely chopped
2.5
cm
Root Ginger
fresh, grated
1
400g can
Method
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