Name: Egg and veggie open pasties recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: For the pastry sheet :; Flour - 1.25 cups; Butter - 1/2 cup; Ice water - 3 tbsp; Vegetable curry :; Chopped onion - 1; Chopped carrots- 1/4th cup; Chopped beans - 1/4 th cup; Chopped spring onions - 2 tbsp; Ginger Garlic Paste - 1 tsp; Red chilly powder - 1/2tsp; oregano; Basil; Salt; Refined oil; Boiled eggs - 3

Ingredients Serving: 6

For the pastry sheet :
Flour - 1.25 cups
Butter - 1/2 cup
Ice water - 3 tbsp
Vegetable curry :
Chopped onion - 1
Chopped carrots- 1/4th cup
Chopped beans - 1/4 th cup
Chopped spring onions - 2 tbsp
Ginger Garlic Paste - 1 tsp
Red chilly powder - 1/2tsp
oregano
Basil
Salt
Refined oil
Boiled eggs - 3

Instructions

In a food processor or mixer, add the cold butter (the butter must be cold and cut into cubes), flour and pulsate in two or three pulses.
Add the ice water and pulsate or blend till everything is mixed. Pour the dough into a bowl and mix it, cover it and keep it refrigerated for 30 minutes.
Now roll out the dough and cut squares using a cookie cutter and keep aside.
For the vegetable curry , heat a pan with some oil. Add the chopped onion and saute till golden brown.
Now add the ginger garlic paste, red chilly powder , salt and then stir. Then add the chopped vegetables.
Finally add the oregano and basil.
Now cut the boiled eggs into halves.
Take each square shaped pastry sheet, put little vegetable curry and place one half of the egg with yolk part down.
Then bring the 2 opposite edges to seal the pasty by applying little water on one end and covering it with the corner of the other edge.
Bake them at 180 in a preheated oven for 20-25 minutes.

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