Palak Paneer Pie

Dough

• 2.5 Cups Flour
• .75 tsp Salt
• 50 gm ghee
• 40 gm cheese, grated
• 130 gm unsalted Butter, grated
• 7 tbsp ice cold water

Make dough with ice cold water and put it in the fridge in a poly bag. If you like your crust crisp, refrigerate all the ingredients beforehand. Even the bowl, if you like. If its not too pliable, you may add a bit of water or butter, a little at a time.

Filling

• 2 Onions, chopped
• 2 Cups Spinach, steamed and drained
• 1 Cup Peas, cooked
• 2.5 Cup grated Paneer, drained
• 4 Green Chillies, chopped
• 1 egg
• 1/2 tbsp Salt
• 2 tbsp isabgol powder
• 1 tbsp Amchoor 
• 1 tbsp Garam Masala 
• 0.5 Cup Pomegranate 

Just mix all these ingredients, and set aside. Divide the dough into two unequal portions. Use the larger one for the base and roll out according to your pie dish size and fit it in. 

Once the base is set, blind bake on lowest rack on 180C for 10-15 mins or until golden brown. Evenly spread the filling, and top with the rest of the dough. If you're making a flat topped pie, make steam vents with a fork. Bake  on the middle rack at 180C until the crust turns light brown, 20-25 mins.

credits: Ms. Vandana Arya, improvision Aaliya Khan