Vegetables, ginger and anacards savory pie

Name: Vegetables, ginger and anacards savory pie
Prep time: 45 min
Cook time: 15 min
Yield: 4
Ingredients: carrots; Tropea red onions; courgettes; celery; red peppers; chilli; mango; puff pastry; cashew nut; turmeric; ginger; brown sugar

Cooking is a craft that combines different ingredients and one of them is fantasy! Give your dishes your personal touch and surprise your guests with something really special. Here, the combination between crunchy anacards and spicy ginger makes the pie even more appetizing.

Ingredients

carrots one carrot
Tropea red onions a Tropea onion
courgettes a courgette
celery a stick of celery
red peppers a red pepper
chilli a fresh hot pepper
mango a mango
puff pastry puff pastry
cashew nut anacards
turmeric as needed
ginger a root of fresh ginger
brown sugar a spoon of brown sugar

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Information

45 minutes Total time

15 minutes Active time

Serves 4 persons

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Preparation

Cube your vegetables. Peel off the mango and cut it in dices too. In a non stick pan, sautèe the vegetables with a dash of oil, add a pinch of curcuma and a generous spoon of grated ginger. Pour some drops of water and wait some minutes. In the meanwhile, toast the anacards in a small pan. Mince coarsley the anacards and add them to the vegetables. Add the mango dices too. Portion the puff pastry into squares and arrange them on a baking tray. Place a spoon of stuffing on the pasrty, and repeat it again. You will obtain two layers of vegetables. Cook at 180° for 15 minutes.

Tips

You can decide whether to add more or less ginger to your recipe according to your tastes; moreover, you can decide to add the ginger before cooking or to sprinkle it on the pies after cooking.

Trivia

The anacards are rich in monounsaturated fats, which are good to reduce cholesterol.

Step by step

Ingredients

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Cut your vegetables into cubes

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Sautée in a non stick pan your vegetables with the anacards, then add a little bit of grated ginger and a teaspoon of curcuma just to convey a bit of colour.

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