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Be sensible when you do your food shopping. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and make what you have on hand. Your house should be stored with healthy foods and ingredients. This way—even if you choose something slightly greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.
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We hope you got insight from reading it, now let’s go back to vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. You can cook vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- Use 1 tablespoon veg oil
- Provide 1 sheet ready rolled puff pasty
- You need 1 pack Spice Tailor Chickpea Masala
- Get 1/2 aubergine chopped into small cubes
- Prepare Pinch black onion seeds
- Provide Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
- Get Dip ingredients
- Provide 3 tablespoons Greek yogurt (use soya yogurt for plant based swap🌱)
- Get 1 tablespoon cucumber - small diced
- Use Pinch sea salt
- Use 2 teaspoons mint sauce
Steps to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- 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.
- Add in your spice tailor spice sachet and fry gently til fragrant
- 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.
- 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.
- Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk.
- 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)
- 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.
- 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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