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Ingredients for Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):

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

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) making process:

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!

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