Pan Pies

Pan Pies
All sizes
A sneaky Gozleme in there!
Gently fried in a little butter for a lovely crispy casing

You know when rolling out dough is a chore?
You will love these Pan Pies!

I’m recovering from major shoulder surgery so this one’s just perfect way of making these yummy snacks.

I haven’t made authentic samosas in a long time, decades. I find it grueling and cumbersome. Instead I make Pies and pastries using leftover curries etc. Chicken Keema Pasties

Pan Pies are different. The dough is simple and forgiving. There is no rolling out and it’s simply fried like paratha’s.

I love having them with keema or in this instance a potato filling as I had lots of potatoes to use up.

The fillings are endless…
Cheese, onion and potato
Ham and cheese
Bacon, potato and cheese
Chilli and cheese and crispy chorizo
Blue cheese and garlic mushrooms
Chicken, jalapeño and red onions with cheese.
It’s whatever floats your boat and in my case, needs using up at home!

It can be simply never-ending!

It’s also the same dough for the Turkish Gozleme. I’ve done one to show how it’s made, although I didn’t cook it on bottom of upturned cast iron pan. I was not going to waste energy rolling out dough so one was enough!

So whatever size you prefer to make the pan pies and whatever filling you choose…go for it!

Serve with your favorite dip. I served with Mint sauce.

INGREDIENTS:

2 cups plain flour
1 tsp salt
1/2 cup hot water
Oil and additional oil for making Pies.

1 tbsp coriander seeds
1 tsp carom seeds

1 tsp cumin seeds
2 onions sliced
6 green chillies chopped
1 cup frozen peas
1 tsp cumin powder
2 tsp coriander powder
1 tsp chilli powder
1/4 cup oil
1 tsp salt
8 potatoes peeled, boiled, drained and cooled.
Butter for frying.

Onions and green chillies

METHOD:

In a bowl add salt to flour, mix then add the hot water to make a soft dough. Use a spoon for this. You should have a soft dough to touch.

Flour, salt and hot water

Knead for about 5 minutes then cover with good layer oil and cling film. Set aside.

Before using the dough it will be sticky and soft so get plenty of oil in your hand to work with it. You should not need to use flour again. Just keep using a little oil.

Take a pestle and mortar, add the coriander and carom seeds. Gently crush them.

Carom and coriander
Crush seeds

Heat oil in pan and add cumin seed, let it sizzle and slightly darken.

Temper cumin seeds

Add the onions and green chillies.
Fry on low till slightly golden. Add salt and cover till softened.

Fry chillies onions and salt
Soft and golden

Next add the peas and let this cook a little so it mixes with onions.

Add peas

Now add the chilli, coriander and cumin powder. Cook this on low until the oil starts to split and crater.

Add spices
Cook till oil separates
There should be no liquid

Now add the crushed potatoes and crushed coriander and carom seeds.

Add potatoes
Crushed Spice

Turn off heat and combine everything well. Break up any potatoes as you do so.

Break up potatoes

Let this cool.

Cool

To Make Pan pies:

Take a shallow frying pan and add some oil or butter if you prefer. Keep on low heat.

Take a ball off dough…preferably size off golf ball. Flatten it out in your palm. It will stretch from the outer sides.

Next add some filling. Gently bring up the sides making sure you do not get any holes.

As you bring up the sides you will have a little bit of pastry you just nip off.

Gently flatten with your hand. You can continue to flatten out a bit more as soon as it’s in the pan too.

Place in the pan. The size you make is up to you. Increase heat to medium and let it cook while you make another.

Keep cooking untill the bottom is slightly crispy and turn over. Cook on this side again till crispy. Now flip them over frequently to get an even cook all over.

Once they are crispy all over they are done!

The dough is the same for Turkish Gozleme…so if you get out your trusted rolling pin you can make Gozleme! Traditional Gozleme are cooked on upturned cast iron pots. Here just fry as you would Pan Pies!

Roll out dough with oil
Fill with filling. Be mindful as its a soft stretchy dough
Fold and seal really well.
As with rest pan fry in pan with knows of butter or drizzle of oil.
Fry as like pan pies.
Gozleme
Serve with Mint sauce

TIPS:

These can be made in advance, half cooked and reheated as required.

The more you make the easier and quicker it gets.
I sit by Tv…make a load and place on parchment paper or cling film. When its fry time…I just cut around pie and place pie side down then take paper off!
Great in tiffin or packed lunch!

If you have an airfryer these crisp up amazing if you want to reheat them!
Otherwise just gently place in frying pan with 1 tbsp oil and gently reheat on med heat and let it crisp up.

You can make the dough and so long as you have plenty of oil coating it, it will keep in the fridge for a day or so. That way you can make different filling as you wish!

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