175 gms French beans
175 gms carrots
175 gms cauliflower
175 gms potatoes
175 gms green peas
175 gms small onions
3 large onions
2 tsp maida
2 sticks cinnamon
½ teacup tomato ketchup
1 tsp chilli powder
1 tsp sugar
4 tbsp ghee
salt to taste
For the crust :
1 tbsp milk
For the shortcrust pastry
225 grams plain flour
115 grams cold margarine or butter
a good pinch salt
For the shortcrust pastry :
Sieve the flour and salt together. Cut the margarine with a knife.
Rub into the flour with finger tips. Gradually put enough ice-cold water (approx. 2 to 3 tbsp) to make the dough into a rolling
Lightly flour the rolling pin and the pastry board.
Roll the pastry to required thickness and shape, lifting and turning to keep it light. As a general rule, pastry should be baked in a hot
oven at 450ºF., but exact baking times and temperatures are given in individual recipes.
For the vegetable stew with crust :
Cut the large onions, French beans, carrots, cauliflower and potatoes into big pieces.
Heat the ghee and sauté the sliced onions until it turns golden in colour.
Put the cloves and cinnamon and sauté for 1 minute.
Put the cut vegetables, green peas and small onions and sauté for 2 minutes.
Put 2 teacups of water and cook until the vegetables are cooked.
Combine the flour in ½ teacup of water and add to the stew.
After 2 minutes, put the tomatoes, tomato ketchup, chilli powder, sugar and salt and cook for 2 minutes.
Grease a baking dish and fill with the stew. Roll out the shortcrust pastry dough to fit the baking dish.
Cover the stew with the pastry. Make slits on top and sprinkle the milk over the pastry.
Bake in a hot oven at 450ºF for 20 minutes or until the crust is golden brown.
Ready to serve hot.