Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps). One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is 3-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) estimated approx 40 mins (+prep and cooling).

To begin with this particular 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 cook it.

A simple fusion dish using packet ingredients when you’re in a hurry.
Plant based swaps available. 🌱

Ingredients and spices that need to be Get to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):

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

Instructions to make 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!

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