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Alright, don’t linger, let’s task this vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) formula with 11 components which are surely easy to obtain, and we have to process them at the very least through 8 actions. You should expend a while on this, so the resulting food could be perfect.

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

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

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

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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