Ingredients
Filling
1 medium onion, finely chopped
2 small tomatoes, finely chopped
1/2 tsp cumin seeds (optional)
2 tablespoons vegetable oil
2 tsp medium curry powder (adjust as required)
Salt and pepper to taste
8oz monterey mushrooms, finely chopped
6 oz frozen peas, thawed
Crust
2 discs readymade pie crust (eg Pillsbury’s)
egg white for brushing
Preparation
In a heavy pan, heat oil; reduce heat to medium-low. Add cumin seeds and let splutter for 30 seconds. Add onions, increase heat to medium. Let onions brown, around 5 minutes (keep stirring to ensure that onions dont burn). Add tomatoes and curry powder; cook 3 minutes. Add chopped mushrooms. Increase heat to medium - high to drain the moisture from the mushrooms. Add peas, cook 2 minutes until softened.
Using a potato masher or the back of a spoon, mash the filling to break up the peas. The filling will get a thicker texture. Keep it on heat till the moisture from the vegetables is gone (filling should be very dry). Adjust salt and pepper to taste. If desired, add additional curry powder to taste. Remove filling from heat; cool.
Preheat oven to 350 degrees.
Unroll pie crusts and smooth out. Flatten dough further using a rolling pin, or stretching with your hands. Using a 2 inch cookie cutter, cut out round discs of dough. Place a tablespoon of the filling in the center of disc and spread. Put another disc on top to cover; crimp and seal sides with your hands. Press gently to ensure that sides stick together. Repeat with other discs. These can now be frozen (freeze individually so they dont stick; bake without thawing). Any leftover filling can be refrigerated and used on sandwiches.
Brush both sides with egg white; bake in an oiled sheet in center of oven 12-15 minutes on each side, or till crust is golden.
Serve hot with ready made mint chutney or ketchup. For a first course, serve with tomato, cucumber and red onion salad with mint (recipe on epicurious.com)
