Julia Child always said that butter is better. Julia Child always said that butter is better. Yes, it is better but not necessarily healthy. Let me guarantee you this first that I do not talk about healthy eating or low calorie food. Diet food is just not my thing. Yes, if it is delicious I will eat it or make it.
So a few days ago I was at home working and suddenly I felt like having chicken pot pie. I just wanted to dig into the pastry layer and the velvety chicken filling inside. Unfortunately, I couldn’t find any chicken at home. So I decided to make silky gravy using whatever I found in the pantry and covered it with a lovely shortcrust pastry.
After using butter in the pastry I decided to use some olive oil to crisp up the crust and lightly brown it. The new olive oil I used was OLEEV – Olive Pomace Oil which is available on Star CJ Live.
I am familiar with extra virgin olive oil and olive oil, but I was rather confused with the term olive pomace oil. I did a little research and found out about the varieties of olive oil. Here they are:
- Extra Virgin Olive Oil – It’s the highest grade of olive oil with amazing aroma and distinct flavour. This is taken from the first cold pressing of the olive fruit with 24 hours of harvesting. The oil is denser and more viscous thus lending a stronger flavour.
- Olive Oil – This is the intermediate variety of oil available. The flavour is milder and less viscous than extra virgin.
- Olive Pomace Oil – This is light oil with a neutral taste, almost like a vegetable oil. This grade especially suitable to use in Indian cuisine and does not hamper the taste of any preparations.
Now that my doubts were cleared, I tried making an Indian flavoured gravy using mushrooms, peas and tomatoes. Let’s get started with the recipe.
Indian Pot Pie
For the filling:
Oleev Olive Pomace Oil – 2 tbsp
Onion – 1, finely chopped
Garlic – 2 cloves, crushed
Tomatoes – 3, chopped
Mushrooms – 2 cups, sliced
Green chilli – 2, slit
Frozen peas – ½ cup
Garam masala – ½ tsp
Cumin seeds – 1 tsp
Vegetable stock cube – 1
Salt to taste
For the shortcrust pastry:
Cold Butter – 40 g, cubed
Flour – 1 cup
Salt to taste
Cold water poured over ice – for kneading
In a bowl, mix the cold cubed butter and flour. Dip you fingers in ice water and make them really cold. To make this pastry, all the ingredients need to be cold. Using only the tips of your fingers, crumble the butter into the flour until it resembles wet sand. Sprinkle some salt and add the ice cold water little by little until it binds properly. Take it out of the bowl and work it on a clean surface. Don’t overwork it. Once it comes together in a ball, wrap it in cling film and chill it in the fridge.
While that is cooling, preheat your oven to 175 degrees. In a hot pan, add the olive pomace oil and then cumin, garlic and onions. Fry them together and until they tun soft. Add the slit green chillies and let them blister in the hot oil. Add the mushrooms at this point and cook until done. Add the peas and tomatoes and the vegetable stock cube. Add some water if it looks too dry. Check seasoning. Finally add the garam masala and stir it. When it looks done, take it off the heat and let it cool.
Take the pastry dough out of the fridge and place it between two sheets of baking paper. Press it down gently and roll it to the size of your dish. I like mine very thin and crispy, you can make it to the thickness of your liking.
Pour out the gravy into the baking dish.
Cover it with the pastry carefully like this.
Make a slit so that it does not fluff up. Drizzle some olive pomace oil over it and bake in the oven until golden brown. Serve immediately.