6 portions
Porciones
Porciones
60 Min
Easy
350.938893333333 kcal
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Ingredients

  • 1 1/2 Teaspoon Vegetable Oil
  • 1 Pack Frozen Pie Crust Or Flaky Pastry Defrosted
  • 1 Unit Onion Medium sized onion
  • 1/2 Tablespoon Dry Mustard
  • 1 Teaspoon Ginger Powder
  • 1/4 Cup CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 3 Cube Maggi Vegetable Flavoured Seasoning Cubes 4G (Box Of 25)
  • 1 Cup Mixed Vegetables
  • 3 Piece Garlic
  • 1/2 Teaspoon Ground Geera Ground
  • 1 Teaspoon Curry Powder
  • 1 Pound Potatoes, Raw, Skin
  • 1/4 Teaspoon Chili Flakes
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Preparation

  • FILLING: Stir together mustard seeds, curry, ginger, cumin and chili flakes. Set aside. Cook potatoes in boiling salted water for 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
  • Heat oil in skillet over medium heat. Add onion and garlic. Sauté for 5 minutes. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast for 30 seconds. Stir in peas and carrots then add the vegetable broth. Fold onion mixture into potato mixture, stir in Evaporated Milk. Spread filling in a 9-inch pie pan. Set aside.
  • Cover filling with rolled pie crust, pressing down the edge to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam. Brush crust with Evaporated Milk just before baking.
  • Place pie on baking sheet, bake for 40 t0 50 minutes or until crust is golden in a preheated 375°F (190°C) oven. Let stand for five minutes before serving.

Nutritional Information

  • Calcium (mg)  : 58.1212666666667
  • Total carbohydrates (g)  : 62.6796824666667
  • Cholesterol (mg)  : 0
  • Energy (Kcal)  : 350.938893333333
  • Total fats (g)  : 6.538182
  • Total dietary fibers (g)  : 6.10413333333333
  • Iron (mg)  : 6.0265218
  • Proteins (g)  : 10.0543024
  • Sodium (mg)  : 848.3557
  • Saturated fats (g)  : 1.4682864
  • Total sugars (g)  : 0.805791666666667