Ingredients
Ghagina tat-torti (Pie Pastry)
1 large can corned beef
3 potatoes diced into small cubes
3 cups mixed frozen vegetables
1 cup water
1 onion
1 tbs curry powder
1 egg, beaten
Sesame seeds
Salt and Pepper to taste
Method
Dice a large onion and around 3 medium sized potatoes. Sautee in some olive oil and curry powder until tender. Add frozen mixed vegetables and water and let simmer for around 10-15 minutes. When most of the water has evaporated, add the canned corned beef and salt and pepper to taste. Let mixture cool well.
Grease a 10″ x 10″ pie dish. Divide the dough in two, working one portion at a time. Open the dough with a rolling pin, flouring the suface. Line the bottom of the dish with pastry and let any excess pastry hang from the sides. Fill with ricotta mixture and brush the edges with the beaten egg mixture. Using the other portion of the dough, roll out to desired size and place on top of the pie. Pinch the edges and trim off any excessive pastry. With a fork or a knife, make a few holes on top so that the dough won’t swell up. Using a kitchen brush, brush the beaten egg on top of the pastry and sprinkle with some sesame seeds.
Bake for 40 minutes in a 380 degrees fahrenheit oven until crust is golden brown.
Ghagina tat-torti (Pie Pastry)
1 large can corned beef
3 potatoes diced into small cubes
3 cups mixed frozen vegetables
1 cup water
1 onion
1 tbs curry powder
1 egg, beaten
Sesame seeds
Salt and Pepper to taste
Method
Dice a large onion and around 3 medium sized potatoes. Sautee in some olive oil and curry powder until tender. Add frozen mixed vegetables and water and let simmer for around 10-15 minutes. When most of the water has evaporated, add the canned corned beef and salt and pepper to taste. Let mixture cool well.
Grease a 10″ x 10″ pie dish. Divide the dough in two, working one portion at a time. Open the dough with a rolling pin, flouring the suface. Line the bottom of the dish with pastry and let any excess pastry hang from the sides. Fill with ricotta mixture and brush the edges with the beaten egg mixture. Using the other portion of the dough, roll out to desired size and place on top of the pie. Pinch the edges and trim off any excessive pastry. With a fork or a knife, make a few holes on top so that the dough won’t swell up. Using a kitchen brush, brush the beaten egg on top of the pastry and sprinkle with some sesame seeds.
Bake for 40 minutes in a 380 degrees fahrenheit oven until crust is golden brown.
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