You are here: Home >  Cuisine  >  American  >  Vegetable Stew On A Shortcrust Pastry

Vegetable Stew On A Shortcrust Pastry


by
Vegetable Stew With Crust

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 147 cookbooks   This recipe has been viewed 22399 times

This innovative snack features short crust pastries loaded with mixed veggies, in a creamy and tangy base. Tomatoes and ketchup give the filling a lovely tanginess, while an assortment of spices gives it a tempting aroma and spicy flavour.


Plain flour is used to thicken the mixed vegetable stuffing and give it a creamy mouth-feel. The Vegetable Stew on a Shortcrust Pastry is easy to make as it does not require any baking. Enjoy it immediately upon preparation.


Enjoy as it is or with a bowl of soup for a satiating meal.

Add your private note

Vegetable Stew On A Shortcrust Pastry recipe - How to make Vegetable Stew On A Shortcrust Pastry

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For The Crust
2 short crust pastry

For The Filling
1/2 cup french bean cubes
1/2 cup carrot cubes
1/4 cup cauliflower florets
1/4 cup potato cubes
1/4 cup green peas
1 tbsp plain flour (maida)
1 1/2 tbsp oil
1 cup thinly sliced onions
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
salt to taste
1/4 cup chopped tomatoes
1 tbsp tomato ketchup
1 tsp chilli powder
1 tsp sugar
Method

For the filling
    For the filling
  1. Combine the plain flour and ¼ cup of water in a bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 3 minutes.
  3. Add the cloves and cinnamon and sauté on a medium flame for 30 seconds.
  4. Add all the vegetables, salt and 1 cup of water, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
  5. Add the tomatoes, tomato ketchup, chilli powder, sugar, maida-water mixture and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed
    How to proceed
  1. Divide the filling into 2 equal portions,.
  2. Take 1 short crust pastry and put a portion of the filling in it and spread it evenly.
  3. Repeat step 2 to make 1 fill one more short crust pastry.
  4. Serve immediately.


Nutrient values per serving
Energy395 cal
Protein6.6 g
Carbohydrates40.7 g
Fiber2 g
Fat23 g
Cholesterol0 mg
Vitamin A926.6 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C12 mg
Folic Acid12.8 mcg
Calcium37.8 mg
Iron1.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium224.6 mg
Potassium146.7 mg
Zinc0.4 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Vegetable Stew With Crust
5
Payal Parikh 86
 on 08 Oct 16 12:44 PM


Mixed vegetables on a crispy short crust pastry base is surely going to taste great, so I decided to make it for my family, they enjoyed it and said it was a great idea to eat the vegetables this way.
Reply