Assorted Savory Pies (Indian Influence)

In the local bakeries in India, we usually get two kinds of savory pies - Egg Masala Pie and Vegetarian Pie made with a combination of potato, peas and sometimes beet. Just seeing it from the glass display, my mouth used to water. We could not afford buying these pies every now and then when I was a child so I used to watch it from the glass display, relish the look of it and the smell from the bakery and move on. Today, I can't believe that I am in a position to make the same in my own kitchen. Thanks to God.

For this instructable, I thought of making the pie filling with the Indian Spices. The Roasted Eggplant Pie filling is known as "Baingan Bharta" in India. Its a very popular traditional dish which is made and served as a side for Indian flatbreads (Naan, Chapati or Paratha). I have used it as a filling for my pie here. For the pie shell, I used the Phyllo Pastry Sheets and the final output was really amazing.

"Paalak Paneer" is another traditional side dish in India. Paalak means Spinach and Paneer means Indian Cottage Cheese. I didn't have time to make the cottage cheese so I have used Tofu for the Spinach Tofu Pie filling.

When my husband comes home from work, he likes to eat some snack with Indian tea. So, keeping this pie contest in mind as well, I thought of performing this experiment of stuffing the Indian side dish in the Phyllo Pie Pastry sheets. The results were really satisfying and yummy. Please try it and let me know your thoughts. Thank you.

Ingredients:

1. Spinach (chopped) - 2 handful
2. Tofu (chopped) - 1/4 Cup
3. Onions(chopped) - 1/2 Cup
4. Cumin Seed - 1 Tsp
5. Red Chilly Powder - 1/2 Tsp
6. Turmeric Powder - 1/2 Tsp
7. Salt - to taste
8. Oil - 2 Tsp

(Please note: You can use the ingredients as much as you wish or as less as you wish as per your taste)

Preparation Method:

1. Heat oil in a pan.
2. Add cumin seeds. Once it crackles, add chopping onions.
3. Once onions turn pink, add chilly powder and turmeric powder. Mix well.
4. Add spinach immediately and mix.
5. Once the spinach wilts, add salt
6. Add tofu.
7. Mix and cook on low flame with covered lid for 5mins. Allow it to cool to room temperature.

The Spinach Tofu Pie Filling is ready.

Ingredients:

1. Roasted Eggplant - 1 big size.
2. Onions(chopped) - 1.5 Cups
3. Tomato (chopped) - 1/2 Cup
4. Ginger Garlic Paste - 1/2 tsp
5. Cumin Seed - 1 Tsp
6. Red Chilly Powder - 1/2 Tsp
7. Coriander Powder - 1.5 Tsp
8. Turmeric Powder - 1/2 Tsp
9. Coriander Leaves(chopped) - 1/2 Cup
10. Garam Masala - 1/2 Tsp
11. Lemon Juice - 1/2 Tsp
12. Salt - to taste
13. Oil - 2 Tsp
    
    (Please note: You can use the ingredients as much as you wish or as less as you wish as per your taste)

Preparation Method:

1. Heat oil in a pan.
2. Add cumin seeds. Once it crackles, add chopping onions.
3. Once onions turn pink, add chopped tomato and chopped coriander leaves. Keep little leaves for garnishing in the end.
4. Once the tomato cooks, add chilly powder, turmeric powder, coriander powder and salt.
5. Mix well.
6. Add the mashed roasted eggplant immediately and mix. Don't delay else the spices might get burnt.
7. Mix and cook on low flame with covered lid for 5mins.
8. Add garam masala in the end. Mix well.Allow it to cool to room temperature.
9. Add some lemon juice and mix well.
   
   The Roasted Eggplant Pie Filling is ready.

Ingredients:

1. Phyllo Pie/Pastry Sheets.
2. Butter
3. Pie Filling
4. Pastry Brush (I used a new/clean paint brush)
5. Pie Plate
6. Damp Towel

Preparation Steps:

1. The Phyllo Pastry Sheets can go dry, so always keep it covered with a damp towel.
2. Take an pie plate, butter it on all sides, lay the phyllo sheets one at a time and brush oil/butter after laying each sheet.Apply butter generously.
3. If the phyllo sheet tears in between, just don't worry, repeat the process and place about 20 sheets such that it covers all the sides of the pie plate and hangs a little outside as well.
4. Add the prepared pie filling.
5. Wrap the phyllo sheets that was hanging outside so it covers the filling well.
6. Keep applying butter after you wrap with one sheet.
7. Place atleast 5 phyllo sheets on top with butter after every sheet.
8. Cut it with a knife into pieces because after its done, it will break if we try to cut it.
9. Bake in a preheated oven at 400 degree F for about 20mins or till the pastry starts to turn light brown and crispy.

The Roasted Eggplant Pie and Spinach-Tofu Pie is ready! Enjoy!