Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):

1. Prepare 1 tablespoon veg oil
2. Make ready 1 sheet ready rolled puff pasty
3. Take 1 pack Spice Tailor Chickpea Masala
4. Get 1/2 aubergine chopped into small cubes
5. Get Pinch black onion seeds
6. Take Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
7. Get Dip ingredients
8. Prepare 3 tablespoons Greek yogurt (use soya yogurt for plant based swap🌱)
9. Prepare 1 tablespoon cucumber - small diced
10. Get Pinch sea salt
11. Take 2 teaspoons mint sauce

Instructions to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):

1. Pre heat oven to 180deg C Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges.
2. Add in your spice tailor spice sachet and fry gently til fragrant
3. Add in the base sauce sachet, stir to combine and heat til bubbling Now pour on the main sauce sachet with the chick peas in.
4. Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly Leave the mixture to cool down for 10 minutes.
5. Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk.
6. Place the chickpea masala mix into the centre of half of the pastry sections you have cut out (the other half will be the lids)
7. Drape over the other half of the pasty sheets and crimp the edges with a fork to seal Brush over the top with your egg wash, sprinkle with black onion seed and cut a couple of slits to let steam escape.
8. Bake on a baking sheet for 25 minutes or until golden and hot. Serve with my quick mint & cucumber dip. Simply combine all the dip ingredients in a small bowl Easy peasy!
9. Ready to serve and ENJOY!

So that is going to wrap this up with this exceptional food vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!