Simple Way to Make Favorite Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have 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 that.

The ingredients needed to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):

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

Instructions 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!

So that is going to wrap it up for this special food vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!