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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. 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 that.

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

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

Steps 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 this up for this exceptional food vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!