Tikka Masala Vegetarian Pies

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vegetable oil1 tbsp
• Brown onion1
• Carrots1
• Passage to India Tikka Masala simmer sauce375 g
• Zucchini1
• Broccoli florets1½ cup
• Green beans100 g
• Corn cobs1 cob
• Ready rolled frozen puff pastry4 sheet
• Eggs1
• Sesame seeds1 tbsp
• Mango chutneyto taste
  Source does not specify an amount; no quantity invented.
• Water¼ cup

Method

1. 1

   Cook onion and carrot in oil for 5 minutes. Add tikka masala sauce and ⅓ cup water; bring to a boil. Add zucchini, broccoli, beans and corn. Cook for 4 minutes and cool.

2. 2

   Heat the oven to 200°C, or 180°C fan, with a tray inside. Grease four 13 cm pie tins. Line with pastry, divide the filling between them and add pastry lids cut to about 12 cm. Seal the edges and cut steam vents.

3. 3

   Brush with egg, scatter sesame and place on the hot tray. Bake for 25 minutes until golden. Serve with mango chutney.