Vegetable Stew On A Shortcrust Pastry
by Tarla Dalal
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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.
For the filling- Combine the plain flour and ¼ cup of water in a bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 3 minutes.
- Add the cloves and cinnamon and sauté on a medium flame for 30 seconds.
- Add all the vegetables, salt and 1 cup of water, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
- 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- Divide the filling into 2 equal portions,.
- Take 1 short crust pastry and put a portion of the filling in it and spread it evenly.
- Repeat step 2 to make 1 fill one more short crust pastry.
- Serve immediately.
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Nutrient values per serving
Energy | 395 cal |
Protein | 6.6 g |
Carbohydrates | 40.7 g |
Fiber | 2 g |
Fat | 23 g |
Cholesterol | 0 mg |
Vitamin A | 926.6 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 1.3 mg |
Vitamin C | 12 mg |
Folic Acid | 12.8 mcg |
Calcium | 37.8 mg |
Iron | 1.7 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 224.6 mg |
Potassium | 146.7 mg |
Zinc | 0.4 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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