Mixed vegetablese.g., peas, carrot, beans, corn etc. I used frozen
Ginger and garlic paste 1 tsp
Onions 2 tbspchopped
Salt to taste
Coriander powder 3/4 tsp
Cumin powder 3/4 tsp
Paprika powder 1 tsp
Onion powder 1/2 tsp
Garlic powder 1/2 tsp
Black pepper to taste
Oil 2 tbsp
Mozzarella cheese as needed
Green olives as needed
Black olives as needed
Topping
Egg yolks 2
Nigella seedsKalonji
Cherry tomatoes 2halved
Instructions
Pie Dough: In a mixing bowl, add flour, yeast, sugar, milk powder, oil and salt.
Mix well using your hands until the mixture becomes sandy.
Add luke warm water little by little and start kneading. I used a little more than half cup.
The dough should not be sticky at all. It should be exactly like the “aata” we use to make roti. To achieve this, use less water and knead the dough for 7-8 minutes until smooth and lump free.
Cover and allow the dough to double in size (30-45 minutes) depending on the climate.
Pie Filling: Add all the ingredients under pie filling into a pan (except mozzarella) and cook on low flame until the moisture from the pan evaporates. Keep aside.
Once the dough is double in size, take it out and deflate using your hands.
Divide the dough into 4 part. Roll each part into a ball.
Roll each ball like a roti (same thickness as roti).
Place pie filling on the roti and top with loads of mozzarella cheese.
Shape into a D-shape pie. Repeat for the remaining three pies.
Seal the ends using the fork (as demonstrated in the video).
Poke the top of the pies using fork.
Apply whisked egg yolk on the pies and sprinkle nigella seeds on top.
Bake in a preheated oven at 200°C for 10-12 minutes using upper and lower rod until the pie is golden in color.