Ingredients

Potato Pastry for 2 pies

  1. Potatoes – 240 gms, boiled and mashed
  2. Flour – 240 gms
  3. Cooking Fat or Butter – 180 gms
  4. Salt – to taste
  5. Egg – 1, mixed with 1 Tablespoon of milk for glaze
  6. A little water

Method

Sift the flour with the salt. Rub in the fat or butter, then add the mashed potatoes adding a little water if required to give a firm dough. Wrap in cling film and leave to rest in the refrigerator for about 30 mins. It can also be left overnight.

Filling

Ingredients

  1. Cooked Minced Mutton – 500 gms
  2. Onions – 2, chopped
  3. Tomatoes – 4, large, chopped
  4. Oil – 1 Tablespoon

Heat oil, put the chopped onions and soften. Add the chopped tomatoes. Cook till soft. Add the cooked mince and saute for about 2 minutes to prepare a slightly moist filling for the pie.

Assembling the Pie

Remove the pastry from the fridge and divide into 4 portions. (2 for each pie) Lightly flour the rolling board. Roll out 2 portions of the pastry in an oval shape. Take care to lift the rolling pin and roll from one side. Do not go back and forth on the dough. Put one of the rolled pastry on a lightly floured baking tray. Spread half of the cooked mince filling evenly leaving ½ inch on the sides. Cover this with the other rolled out portion, sealing the edges. Put 4 slits on the top layer for the steam to escape. Brush beaten egg and milk on the top for the glazing. Bake for about 35 to 40 minutes in the centre of a hot oven, Gas Mark 6-7 or 420* to 450* F. Repeat with the other portion. 

Soya Keema Pie (Vegetarian Option)

Replace mince with soya mince for vegetarians and glaze only with milk and follow the recipe of Meat Pie.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

Leave a Reply

Your email address will not be published.