Vegetables, ginger and anacards savory pie
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
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carrots one carrot
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Tropea red onions a Tropea onion
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courgettes a courgette
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celery a stick of celery
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red peppers a red pepper
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chilli a fresh hot pepper
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mango a mango
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puff pastry puff pastry
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cashew nut anacards
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turmeric as needed
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ginger a root of fresh ginger
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brown sugar a spoon of brown sugar
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.
Step by step
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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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Cut out some circles from your puff pastry
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Once your vegetables are ready, add some dices of mango
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Assemble the pie in layers: puff pastry and vegetables, then again puff pastry, as a sandwich
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Bake at 200° for 15 minutes
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A vegetarian dish with a plaesant-tasting asian hint
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