
Vegetarian Biryani Puff Pastry Pie
This fusion of traditional Indian food and tasty English pie makes this recipe something unique, original and most of all, delicious! Try the recipe now!
Quick Stats
Moderate
6 servings
25 minutes bake time
Vegetarian Biryani Puff Pastry Pie
This fusion of traditional Indian food and tasty English pie makes this recipe something unique, original and most of all, delicious! Try the recipe now!
Ingredients
Rice
- 300 g Basmati Rice, soaked in warm water for 15 minutes
- 2 Green Cardamom Pods
- 3 cloves
- 1/2 cinnamon stick
- 240 ml water
- Salt
Vegetable Biryani Base
- 4 Green Cardamom Pods
- 2 Black Cardamom Pods
- 7 cloves
- 1 1/2 Cinnamon Sticks
- 2 Bay leaves
- 2 Onions, sliced
- 1 1/2 tbsp Ginger and Garlic Paste
- 1 tsp Tumeric
- 1 tsp Red Chilli Powder
- 1/2 tsp Ground Coriander
- 3 Tomatoes, diced
- 2 Carrots, chopped
- 100 g French Beans, chopped
- 1/2 Cauliflower, chiopped into florets
- 100 g Peas
- 125 g Yogurt
- 1/2 tsp Rose Water
- 1 pinch Saffron
- 4 tbsp Chopped Coriander
- 4 tbsp Finely Chopped Mint
- 4 tbsp oil
- 2 tbsp water
- 2 tbsp butter
- Salt
Pastry Topping
- 1 Jus-Rol, Puff pastry block
- 1 egg, beaten
- 1 tsp Sunflower Seeds
Equipment required
- Saucepan
- Whisk
- Rolling Pin
- Ovenproof dish
- Pastry Brush
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
-
How to Make Puff Pastry Pie Tops
How to Make Puff Pastry Pie Tops
- When making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get cold before topping with pastry. Roll out pastry large enough to cover dish and with some spare. Cut a strip slightly wider than the dish rim, from the sides of the rolled pastry.
- Brush rim with water or beaten egg. Place pastry strip on rim and press firmly, continue with further strips until all rim covered. Brush rim with beaten egg or water.
- Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Puff Pastry’ section and gently unroll it over the pie dish. Press pastry edges firmly.
- Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Keep trimmings for decoration.
- Knock up edges to form a good seal by holding a sharp knife horizontally against cut edge and gently tapping the pastry edge all round.
- Make a fluted edge by pressing your thumb of your left hand firmly down on the top of the pastry on the opposite side of the dish from you, whilst drawing the back of a knife inwards, against your thumb as shown. Continue until all edge is fluted. Make a small steam escape hole in centre of lid.
- Re roll trimmings as described in the ‘Rolling out Puff Pastry ‘ section, cut out several strips of pastry.
- Holding the knife at an angle, cut the strips diagonally to give diamond shapes. With the point of the knife mark veins on the pastry ‘leaves’.
- To make a ‘stalk’ cut slightly narrower strips and roll them beneath opened hands to form long cylinders.
- Finally, make ‘berries’ by gently pinching off a small piece of pastry . Roll it in the palm of your hand with the fingers of the other hand to form small balls/ berries.
- Brush pie top with beaten egg. Lay the leaves, stalks and berries on in your chosen pattern and press gently onto lid. Brush again before baking.
Method
- Place the cardamom pods, cloves and cinnamon for the rice in a pan and cover with the fresh water. Season with salt, place over a medium heat and bring to the boil.
- Drain the water from the soaked rice and add to the boiling pan. Cook for about 8 minutes, or until the rice is two-thirds cooked, then remove from the heat and drain any excess water from the pan. Set aside while cooking the vegetables.
- Heat the oil in a separate pan and the cardamom, cloves, cinnamon sticks and bay leaves. Allow to heat through for a few seconds in the hot oil, then stir in the sliced onions and sauté until golden brown.
- Stir through the ginger and garlic paste and continue to cook for a few more minutes, then add the ground turmeric, chilli and coriander to the pan. Stir-fry for a few minutes more until the onions are fully coated in the spices.
- Stir through the diced tomatoes, then add all the vegetables, breaking up any large cauliflower florets. Sprinkle over a few tablespoons of water to stop everything sticking and season with salt. Cover the pan with a lid and cook for 5 minutes, or until the vegetables are half cooked.
- Meanwhile, whisk together the yoghurt, rose water, saffron and half the chopped fresh herbs in a small bowl. Add this to the pan of vegetables and stir through for 2 minutes over the heat, then remove and set aside.
- To assemble the pie, arrange half of the cooked vegetables in the base of a large casserole dish. Cover with half of the cooked rice, then repeat the layering with the remaining vegetables and rice. Sprinkle over the remaining chopped fresh coriander and mint and spoon over the melted butter.
- Preheat the oven to 165°C/gas mark 3.
- Roll out the puff pastry to the thickness of a pound coin, creating a circle large enough to cover the dish. Dampen the edges of the casserole dish with a little water and drape the pastry over the filling.
- Press down firmly on the edges to seal, trimming any excess pastry with a sharp knife. Brush the beaten egg over the pastry to glaze and sprinkle over the sunflower seeds.
- Bake in the oven for 20–25 minutes, or until the pastry is golden and crisp on top. Leave to cool slightly before dividing between bowls, serving with a little raita on the side.