Mini Beetroot Potato Pies
- 3
- 12
- 45min
- 35min
These mini pies are a smaller version of a regular pie. They make a great meal for dinner and can be served individually.
Quick Info
-
Course
Main Course -
Cuisine
Continental
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Add flour and butter to a large bowl. Make sure you cut in your butter well. Add in one tablespoon of water at a time and prepare a dough. Both the butter and water must be ice cold.
Step 2 :
To make three individual mini pie crusts, take 3 lemon size portions from the dough and keep the remaining dough for later use.
Step 3 :
Press each small dough ball into a disk and roll to about 1/4"" thickness. The diameter will depend upon the size of the mini pie dish or mould that you are using. Be sure to flip and rotate each dough as you go and also, dust with a little flour so it does not stick to the surface.
Step 4 :
Place each pie crust in small pie plates or tart moulds and press to fit. Chill in the fridge for at least 30 minutes or until ready to fill.
Step 5 :
At this stage, take the remaining dough and roll it into a chapati size disc. With the help of a pizza cutter, cut it into long thin strips and set aside.
Step 6 :
Meanwhile, prepare the filling. Boil the potatoes, mash them and cool it a bit. Add salt, butter and milk to the mash and mix them well.
Step 7 :
Pour oil to a pan. Add garlic and fry it on low heat for a few minutes.
Step 8 :
Add grated beetroots, green peas, cumin powder, coriander powder and red chilli powder. Season with salt and keep mixing till the beetroot is cooked thoroughly.
Step 9 :
Once the beetroot mixture is well cooked, add the potato mash to it, mix everything together and cook for another 2 minutes. The filling is now ready.
Step 10 :
Once the filling cools down, take out the pie crusts and fill it with the prepared mixture. Sprinkle grated cheese over the filling.
Step 11 :
Place the flour strips prepared earlier, over the filling of each pie to form a cross lines.
Step 12 :
Preheat the oven at 210°C Bake the pies for 35 minutes or until golden brown at 210°C.
Quick Info
Course
Cuisine
Shop Ingredients
Mini Beetroot Potato Pies
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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