Vegetable Stew On A Shortcrust Pastry
by Tarla Dalal
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.
Vegetable Stew On A Shortcrust Pastry recipe - How to make Vegetable Stew On A Shortcrust Pastry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Crust
2 short crust pastry
For The Filling
1/2 cup french bean cubes
1/2 cup carrot cubes
1/4 cup cauliflower florets
1/4 cup potato cubes
1/4 cup green peas
1 tbsp plain flour (maida)
1 1/2 tbsp oil
1 cup thinly sliced onions
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
salt to taste
1/4 cup chopped tomatoes
1 tbsp tomato ketchup
1 tsp chilli powder
1 tsp sugar
For the filling
- For the filling
- 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.
How to proceed
- How to proceed
- 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.
| Energy | 395 cal |
| Protein | 6.6 g |
| Carbohydrates | 40.7 g |
| Fiber | 2 g |
| Fat | 23 g |
| Cholesterol | 0 mg |
| Vitamin A | 926.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 12 mg |
| Folic Acid | 12.8 mcg |
| Calcium | 37.8 mg |
| Iron | 1.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 224.6 mg |
| Potassium | 146.7 mg |
| Zinc | 0.4 mg |
Mixed vegetables on a crispy short crust pastry base is surely going to taste great, so I decided to make it for my family, they enjoyed it and said it was a great idea to eat the vegetables this way.