dry mango spiced apple cranberry pie

dry mango spiced apple cranberry pie |A Brown Table

Ashlae of Oh Ladycakes is one of the friendliest bloggers I know, she's fun and full of good energy. She's a whiz when it comes to baking vegan pastries and recently, she and her husband visited all the places in India that M's being wanting to see such as the Taj Mahal and the beautiful palaces of Rajasthan. At one point, we even talked about meeting up with her in India on her trip but then things got busy with house hunting and we had to skip any big trips for the year. However, I did get an opportunity to do something fun with her this year and it's all about pies! Ashlae organized a fun virtual pie party for which I've baked this apple and cranberry whole-wheat lattice pie that's infused the filling with dry mango powder and jaggery. 

Here's a confession: I've always avoided lattice pies on the blog because honestly, it is easier to show how to weave the framework versus writing how to do it.  I hope the large panel of photos below makes it a bit easier to see the weaving. Your basically draping a few strips of pastry in one direction and then you keep alternating and folding the other strips over each other. 

I've announced, the winner of the America's Test Kitchen cookbook giveaway on Instagram! Have a great holiday and stay warm. 

dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie |A Brown Table
dry mango spiced apple cranberry pie | A Brown Table
dry mango spiced apple cranberry pie | A Brown Table
dry mango spiced apple cranberry pie | A Brown Table

Here are some of my kitchen tips when preparing this pie that you might find useful;

  • Use chilled ingredients and make sure even the equipment is cool. Anything that the pastry will touch should be cool to touch, that's my rule when it comes to making a flaky pastry.
  • Choose apples that are low in water and not too sweet when making an apple pie. Granny Smiths are great but this time I used Golden Delicious apples (you can also use a half and half ratio if you want to mix things up).
  • I've incorporated two ingredients commonly used in Indian cooking. Amchur, is a powder obtained by dry raw green mangoes and it balances the tart flavors of the cranberries and apples in the filling by giving it a mild hint of tanginess yet warmth. I use jaggery which is a type of raw brown sugar found in most Indian stores and even online. I advocate using jaggery because the filling doesn't end up being too sweet and it also gives the filling an earthy flavor, it's almost smoky (if that makes any sense). Brown sugar on the other hand though a good substitute can make the filling cloyingly sweet.
  • I've included step-by-step photos for the lattice prep process. It's easier than it looks and requires a little extra effort and patience. But it's worth it. I'm not the best 

I used Rose Levy Bernabaum's recipe from her book The Baking Bible . Her cream cheese technique is pure genius and the crust is flaky. I did make a few changes by using whole-wheat pastry flour which is low in gluten (so the pastry is flakier and made with whole grain) and I also incorporate a little sugar in to the pastry dough to give it a hint of sweetness.

dry mango spiced apple cranberry pie | A Brown Table

standard double crust pie dough (pastry recipe adapted from the Baking Bible by Rose Levy Beranbaum)

yields: one 9 inch double crust pie


12 tablespoons (1 1/2 sticks/170gm) unsalted butter, chilled

290gm whole wheat pastry flour

1/2 teaspoon fine grain sea salt

2 teaspoons fine grain sugar

1/4 teaspoon baking powder

128gm cream cheese, cold

3 tablespoons heavy cream or whole milk

1 tablespoon (15mL) cider vinegar

1 tablespoon granulated sugar or sparkling sugar

1. Cube the butter into small chunks, wrap with plastic film and freeze for 30 minutes. 

2. Dry whisk the flour, salt, sugar and baking powder and freeze in an airtight container for 30minutes. Attach the dough blade to a food processor, then put the flour mixture into the bowl of the food processor. Cube the cream cheese into 4 pieces and add it to the flour. Pulse the mixture for about 30 seconds until it resembles coarse meal. Add the cubes of frozen butter and pulse until the butter cubes are reduced to the size of small peas. Add the cream (or milk) and cider vinegar and pulse until the entire mixture resembles chunky particles. Transfer this to a dry clean gallon ziploc bag. Remove most of the air from the bag and then seal it. Using the heel of your hand knead and press the mixture from the outside of the bag to bring the dough together. Open the bag and transfer the dough to a large sheet of cling film. Form a large ball of dough and then divide it into two-thirds and one-third. Wrap with cling film and refrigerate for at least 45 minutes before using (you can make the dough up to 2 days in advance).

3. For the pie shell, use the two-thirds portion and for the 10 strip lattice use the one-third. To roll out the dough, either use a lightly floured cold surface such as marble stone or a silicone pastry mat. Alternatively, you can also roll out each pastry portion between sheets of parchment paper. Roll the dough out from center outwards with uniform pressure to get a thickness of 1/8 inch. Add very little flour when rolling it out, just enough to prevent it from sticking. For a 9 inch lattice pie, roll it out to get a 12 inch diameter circle. Place the rolled out circle of pastry over the pie pan and fit it to the pie plate. Take care to avoid stretching the pastry or it might might shrink during baking. 

4. Fill the pie with the apple cranberry filling (at room temperature) and spread it out evenly using a large spoon or spatula.

5. Roll out the remaining 1/3 portion of pastry and any remaining scraps of pastry together to form 10 inch circle. Using a fluted pastry roller cut the pastry into twelve, 1/2 inch wide strips. Use the strips to weave a lattice as shown in the step-by-step images above in the instructional panel. Start by layering 6 strips across the length of the pie at equal distance and then weave the remaining 6 strips of pastry to form the lattice. You can trim the excess pastry strips hanging off the edges of the pie and then fold the pastry from the base to wrap the edges. Optional:If you have leftover pastry, you can also cut out small stars and glue them with a little water and line them along the edge of the pie to form a border and put one large star in the center.

6. Brush the lattice lightly with the remaining tablespoon of milk and sprinkle with the sparkling/granulated sugar. Refrigerate the pie for 45 minutes wrapped loosely with plastic wrap. In the meantime, place a wire rack at midlevel in the oven and preheat to 400F. Bake the chilled pie for 45 to 60 minutes or until the filling is bubbling and the pastry is golden brown. Remove from oven and allow to cool for 15 to 20 minutes before serving warm.

dry mango apple and cranberry pie filling

yields: enough filling for one 9 inch pie


3 lbs (1360gm) Golden delicious apples, peeled, cored and diced into 1/2 inch cubes

3 tablespoons fresh lemon juice

3 cups (300gm) fresh/frozen cranberries

1 1/2 teaspoons amchur (dry mango powder)

1/4 cup water

300gm jaggery

1 tablespoon cornstarch

1. Mix the apples and lemon juice together and keep aside. 

2. Place the cranberries, amchur, water and jaggery in medium thick-bottomed saucepan and heat on medium-low heat. Cover with a lid, stir occasionally and crush the cranberries with the base of wooden spoon, cook until the jaggery has dissolved. 

3. Fold in the apples and cover the saucepan with the lid. Cook for another 10 minutes until the apples start to get translucent. Stir in the cornstarch and cook for another 5 minutes until the mixture becomes very thick. The apples should be tender but not mushy. Remove from stove, cool to room temperature or refrigerate if preparing a day or two in advance. 

Note: Thank you to PieBox for sending me one of their gorgeous handcrafted pie boxes for this post! 


peppermint white chocolate ice cream and gingersnap cookie crust pie

peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table

One of my favorite parts about working in the city is working close to the Williams-Sonoma store by Union Square and during the holidays, it's a fun time because the store overlooks the tall Christmas tree in the square that's lit from top to bottom. Sadly, the founder Chuck Williams who recently celebrated his 100th birthday, passed away over the weekend. He was one of the early pioneers in the food industry, who traveled around the globe to find quality kitchen tools that we are now accustomed to and love. He helped make our cooking experiences richer and even more exciting by researching and introducing new kitchen tools and appliances, he will be missed!

Two layers, one dark and one white and embedded in it, a layer of red and white stripes. Peppermint bark, you're the best! Though, I have many holiday desserts that are favorites, peppermint is on my list and this one from Williams-Sonoma is probably one of the best I've tasted in a while. The chocolates (white and dark) are both smooth, the peppermint is cool and doesn't get sticky by absorbing moisture from air. Consequently, it's quickly become a part of my arsenal when it comes to pimping up my holiday desserts. This time, when I decided to make a holiday dessert with the peppermint bark, I knew it should involve pie and ice cream because holiday ice creams are a special category in themselves. But an ice cream pie is well, pie made better especially if it's all that ice cream is loaded up in a gingersnap crust!

I keep a small pot of peppermint growing and even though I've had it for over a year, I have to say, I'm almost a little ashamed that I've done absolutely nothing with it until now. Fresh peppermint makes amazing ice cream, it's one of the strongest infusions that's sweet but not harsh. So always try to keep some growing if you can!

I've adapted the basic ice cream recipe from Jeni's Splendid Ice Creams while the cookie pie crust recipe is one that I adapted from King Arthur.

peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this ice cream pie,

  • Waterproofing the pie crust by brushing with about 2 to 3 tablespoons of melted white chocolate can help to protect the crust from getting too soggy (I didn't do it this time).
  • The ice cream should be soft and pliable to work with.
  • Use your favorite gingersnaps, however, I will recommend skipping those that contain chunks of ginger as it might be overwhelming when it comes to balancing the flavors of the dessert.
  • I use fresh peppermint leaves but you can also use add 1/4 teaspoon peppermint extract (edible grade) to the ice cream base once it is chilled.
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table

peppermint white chocolate ice cream and gingersnap crust pie

peppermint white chocolate ice cream

yields: 1 quart


2 cups whole milk

1 cup heavy cream

1/2 cup sugar

2 to 3 tablespoons fresh peppermint leaves, chopped

1/4 cup white chocolate chips

2 tablespoons cornstarch

2 tablespoons water

2 tablespoons plain full-fat cream cheese, at room temperature

1/4 cup peppermint bark, chopped1. Place all the ingredients from the milk to the white chocolate in a medium-sized thick bottomed saucepan and heat on medium-high heat. Bring the contents to a rolling boil and cook for 3 minutes with constant stirring, then reduce the heat to a gentle simmer.

2. While the contents of the saucepan are simmering, quickly whisk the cornstarch and water in a small mixing bowl. Increase the heat to medium-high and quickly whisk in the cornstarch slurry, allow the mixture to boil for about 2 minutes with constant stirring until it thickens and acquires a thick custard like consistency. Remove from stove and pass the liquid through a strainer to remove any peppermint leaves and clumps.

3. Whisk the hot ice cream base slowly into a large bowl containing the cream cheese and whisk until smooth and completely combined.  Transfer the ice cream base to a gallon ziploc bag and keep it in an ice cold water bath. Prepare the ice cream using the chilled ice cream base by following your ice cream maker's manufacturer's instructions. Fold the chopped peppermint bark in to the prepared ice cream. Transfer the ice cream to a freezer proof airtight container and freeze until ready to use. 

gingersnap cookie crust pie


yields: one 9" crust

260gm gingersnap cookies

5 tablespoons unsalted butter, melted + a little extra to grease the pie pan

2 tablespoons fine-grain sugar

1/2 cup peppermint bark, finely chopped

1. Place a wire rack at mid-level in the oven and preheat to 350F. 

2. Place the cookies in a food processor and pulse for about 20 seconds, four times until you get a fine powder. Transfer the powder to medium size mixing bowl.

3. Using a silicone spatula mix in the melted butter and sugar to form a "dough".

4. Lightly grease a 9" oven and freezer safe baking pan with the extra butter. Line the base of the pan with a circle of parchment paper cut to size. Transfer the cookie "dough" to the pan and press it gently with your fingers pushing it gently to coat and cover the pan. Level the edges of the crust with a small offset spatula. 

5. Bake the pie crust in a preheated oven for 8 to 10 minutes or until you can just smell the gingersnap cookies. Remove the baked pie crust from the oven and allow to cool on a wire rack for 1 hour. Wrap the crust in the pie pan carefully and freeze for at least 2 hours before using. 

6. When ready to assemble, soften the peppermint white chocolate ice cream in the refrigerator for about 30minutes. Unwrap the pie and transfer the ice cream, flatten it out using an offset-spatula. Freeze the pie for one hour. Decorate the outer edge of the pie with the chopped peppermint bark by sprinkling it to form a circular border that's around 1 inch in width. Wrap the pie and freeze for at least 2 hours until firm. Cut the pie using a warm and sharp serrated knife.

Note: A huge thank you to Williams-Sonoma for sponsoring this post as part of their #BarkYeah campaign. All opinions expressed are purely my own. 

You can find most of the products I used in this post at Williams-Sonoma: Cuisinart Ice Cream maker , Offset Spatualas, Christmas Dessert plates ,and All Clad Saucepans

a spicy pork and mushroom pie plus butternut squash and apple casserole

pork and mushroom pie | A Brown Table

Moving is exciting but doing the work necessary to move is no fun. One would think that, now that we’re t minus 4 days away until the big move, I should have had a good game plan but to be honest I have made none. I’ve packed nothing and I keep dreading every moment of it! We’ve moved four chairs and two bar stools to the house (since the contractors will wrap up in a few days) and I almost forgot, a dog bed. I think my desire to move but not pack is motivated (or not motivated depending on which way you look at it) by the fact that were moving an hour or so away. All I want to do is snap my fingers and make this happen with magic!

However, there are other things that I’ve actually planned out , like my thanksgiving menu. This year, along with my favorite kitchen cookware company, Le Creuset, I've created a couple of special savory dishes for the holiday using their Heritage bakeware collection. These dishesare easy and can be prepared in advance to save time. You can refrigerate the dishes ahead of time by wrapping them up airtight with cling film and foil and then reheat them in the oven just before serving.

The first dish is a spicy pork and mushroom pie which is inspired from the traditional shepherd's pie while the second one is a casserole made with apples and butternut squash (Recipes in links). As you've guessed, comfort food is the theme in each of these two savory dishes.

I flavored the spicy and hot pork and mushroom pie with a dash of garam masala and hot sauce (I used sriracha) then topped it off with a layer of mashed potatoes and parmesan for a delicious cheesy crust. For the apple and butternut squash casserole, the eggs were whisked with a little freshly ground nutmeg and parmesan (the leftovers are also great at breakfast) and that I then used the liquid to envelope the vegetables and apples. An added bonus, the aroma of parmesan sneaking out from your oven!

pork and mushroom pie | A Brown Table
pork and mushroom pie | A Brown Table
Butternut Squash and Apple Casserole | A Brown Table
Butternut Squash and Apple Casserole | A Brown Table
Butternut Squash and Apple Casserole | A Brown Table

Note: This post was sponsored by Le Creuset but all opinions stated are my own.

pumpkin honey beer pie

pumpkin honey beer pie | A Brown Table

There are many things I love about the Thanksgiving dinner menu and, to be honest, because of the nature of my pastry loving heart, a huge portion of my affection is dessert-oriented. Yup, I’m referring to pies because those are the first things that cross my mind when I hear the words “Thanksgiving food”. Why do I love pies so much? It’s comfort food at its best. Simple and unapologetic yet still sophisticated enough to balance tradition with change.

A few months ago we thought about spending our Thanksgiving weekend in Portland but the house happened and the more I thought about it, it would be silly for me to not celebrate the holiday in our new home. So while I plan my menu, there is one addition this year that I’m confident will make it to my dinner feast. It’s going to be a sweet beer pumpkin honey pie that’s infused with a deep caramel malt lager from Negra Modelo.

This medium-bodied lager made by Negra Modelo is absolutely perfect, it’s got a delicious caramel flavor that’s built into the beer by subjecting the malt through a slow roasting process. Once you fold these caramel notes into the pumpkin purée and bake it, you will end up with a delicious smooth pumpkin pie that bursting with deep sweet malt flavors. 

A big slice of pumpkin pie and a chilled glass of Negra Modelo’s lager after Thanksgiving dinner or for that matter at any dinner sounds simply perfect! 

pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table
pumpkin honey beer pie | A Brown Table

Some kitchen tips that you might find useful when you prepare this pumpkin pie;

  • When reducing the beer, stir it constantly as the heat will cause the foam in the liquid to rise and it could spill out of the pan. 
  • Always use unsweetened pumpkin purée for this recipe as I’ve standardized the amounts of honey and sweetener accordingly.
  • Ginger is an optional spice in this recipe but do use turmeric, it will bump up the brightness of the pumpkin in the pie.
  • Use whatever pie crust you love the most!
pumpkin honey beer pie | A Brown Table

pumpkin honey beer pie

yields: serves 8


1 bottle (335mL) Negra Modelo beer

15 ounces can unsweetened pumpkin purée

3 large eggs + 3 yolks

1 teaspoon vanilla extract

1 teaspoon ginger powder (optional)

1/4 teaspoon turmeric powder

1/2 cup honey

3/4 cup (150gm) packed brown sugar

1/2 teaspoon fine grain sea salt

1/2 cup whole milk

1/2 cup heavy cream

1 tablespoon cornstarch

1 1/2 tablespoons water

1 pre-made pie crust shell of your choice

  1. Pour the Negra Modelo into a medium-sized thick-bottomed saucepan. Heat on medium-high heat with constant stirring to bring the beer to a boil and then immediately reduce to medium-low heat. Reduce the volume of the beer to about 1/4 cup which should take about 25 to 30 minutes. Remove from stove and allow to cool to room temperature before using.
  2. Place a wire rack at midlevel in the oven and preheat to 350F. 
  3. Place the reduced beer and all the ingredients from the pumpkin purée to the heavy cream in a large mixing bowl and whisk by hand until completely combined. Then prepare a slurry of the cornstarch with the water and whisk this into the liquid in the large mixing bowl. Transfer the pumpkin filling to a large thick bottomed saucepan and heat on medium-low heat, gently whisking it to prevent the formation of any lumps. Cook the liquid until it acquires the consistency of a thick custard and coats the back of a wooden spoon. The liquid should thicken after about 12 to 15 minutes. 
  4. Place a pie dish containing the pie crust on a baking sheet and pour the pie filling. Bake the pie in the preheated oven for at least 55 to 60 minutes, rotating it halfway through the baking process. The pie is done when the center of the filling barley jiggles. Remove the pie from the oven and allow to cool completely (about 4 hours) before serving. Serve with a little sweetened whipped cream and a bottle of chilled Negra Modelo.


This is a sponsored post, developed in partnership with Negra Modelo.  All thoughts, opinions and recipes are my own.

mini-samosa pot pies with tricolored marble potatoes and peas

mini samosa pot pies with tricolored marble potatoes and peas | A Brown Table

Both my hands trembled by the keyboard, for a good 5 minutes or so when I found out I had been included as a finalist in the Best Photo Based Culinary Blog category for this year's IACP awards. We were almost a few minutes from leaving our home to head out to the open house at the culinary school that I'm hoping to attend (barring all other life constraints, etc) when I received the news. Then came the excitement and the crazy happy dance with the dog looking at me in complete bewilderment. To be included among these talented folk makes me feel thankful and humbled. And, I have you to thank for this, your constant encouragement and support is what makes me and this tiny space on the internet grow. 

mini samosa pot pies with tricolored marble potatoes and peas | A Brown Tablemini samosa pot pies with tricolored marble potatoes and peas | A Brown Table

Sometimes, it's good to deconstruct and then reconstruct. This is exactly what this recipe is all about. Break the triangular samosa down then build it up again in the form of a mini pie in a mason jar. The crust is flaky and buttery, seasoned with a pinch of pretty black nigella seeds. Little marbles of red, white and purple potatoes with brightly green colored peas remain hidden under this layer of pastry only to reveal a pepper and ginger spiced coating. Serve these pies straight out of the oven with your favorite accompaniments, this cilantro mint chutney and/or this sweet tamarind and date one will go well. 

To prepare the pastry crust, I used whole wheat pastry flour from Bob's Red Mill which gave me the exact amount of texture and flavor I needed. The pastry turned out to be pretty light and with even layers of flakiness making it perfect for this mini-samosa pie. This is going to be one of my favorite whole grain flours to work with from now on!

mini samosa pot pies with tricolored marble potatoes and peas | A Brown Tablemini samosa pot pies with tricolored marble potatoes and peas | A Brown Table
mini samosa pot pies with tricolored marble potatoes and peas | A Brown Tablemini samosa pot pies with tricolored marble potatoes and peas | A Brown Table

Here are some of my kitchen tips when preparing these mini pies, that you might find useful:

  • I used whole-wheat pastry flour which is different from whole-wheat flour in origin, it is milled from white wheat while regular whole-wheat originates from hard red wheat. The pastry flour variety is also low in protein when compared to the regular whole-wheat (via Bob's Red Mill).
  • When I use my food processor to blend flours, I wrap the mouth of the bowl with cling film and then attach the lid before switching the machine on. This way any flour mess is minimized. Once the liquids are added to the dry ingredients, the 
  • I recommend using a cool surface to roll out the pastry, a marble pastry board does a great job.
  • If you can't find nigella seeds use black sesame or carom seeds in the same amount. 
  • Traditionally a samosa is fried and uses no egg wash. But since I baked the pastry in the form of a pie, I brushed the surface with a little egg wash to give it a glaze to make it more attractive. You can definitely brush the entire pastry completely even on the sides, I personally prefer the center glazed and the sides untouched. Do it the way you like. 
  • The Fillings: go all out, you can use my savory filling here, or do a breakfast one or an apple one. Let your creative juices flow! 
  • ***One word on the pie-slits in the crust. You don't need to do it. If you do it add a teaspoon of water into each pie before sticking it into the oven, this keeps the filling from becoming too dry in the oven. If you don't want to create the slits to vent the pie that is fine too. 

Disclaimer: This post is sponsored by Bob's Red Mill. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob's Red Mill.

mini samosa pot pies with tricolored marble potatoes and peas | A Brown Tablemini samosa pot pies with tricolored marble potatoes and peas | A Brown Table

mini samosa pot pies with tricolored marbled potatoes and peas

yields: around 8 X 4ounce mason jar pies


2 cups ( 9 7/8 ounces) Bob's Red Mill whole-wheat pastry flour 

1  1/2 teaspoons fine grain kosher sea salt

7 tablespoons ( 3 1/2 ounces) unsalted butter, chilled and cut into cubes

2 tablespoons greek yogurt (2% fat)

1/4 cup chilled water + you might need a little more 

8 teaspoons water, chilled

1 large egg lightly mixed with 4 tablespoons water (at room temperature)

1 tablespoon nigella seeds (or black sesame/carom seeds can also be substituted)

1. Place the flour and salt in the bowl of a food processor attached with a dough blade. Cover with the lid and pulse for 5 seconds, four times to blend. Add the butter and yogurt and begin to pulse the ingredients. While the ingredients are mixing slowly drizzle the chilled water into the flour. Stop adding water until the dough starts to come together. You might need to add a little more water. The dough will be soft, transfer the dough to a cool and clean surface such as a marble pastry board. Using your hands, quickly bring the dough together to form one large ball and then flatten it into a disc and wrap in clingfilm. Allow the pastry to rest in the refrigerator for at least 30 minutes before using.

2. Place a wire rack at mid-level in the oven and preheat the oven to 350F. Unwrap the rested dough and divide it into 4 equal parts. Take one part of the dough and then cut it in half, roll one half to form a circle that's about 1 1/2 to 2 inches larger than the diameter of a 4 ounce mason jar . Cut in half and place one half over a potato and pea stuffed mason jar (4 ounce size), add one teaspoon of water to each jar and then press the edges of the pastry against the jar gently and trim off the excess pastry hanging from the edges. Prepare the rest of the filled jars in the same manner. Using a sharp paring knife cut three, 0.5 inch slits equally apart from each other in the center of the pastry. Brush the surface of the pastry of each jar with the egg wash and sprinkle with generous pinch of nigella seeds. Place the prepared jars on a baking sheet and bake in the preheated oven for 20 - 25 minutes until the surface of the pastry is golden. Serve hot. *** See my note above on the pie slits

Note: Any extra left over pastry can be reused.

tricolored marbled potatoes and pea filling 

yield: enough for 8 X 4 ounce mason jars


2 tablespoons olive oil

32 ounces tricolored marbled potatoes

1 1/2 teaspoons kosher sea salt

3/4 teaspoon coarse black pepper, freshly ground

3/4 cup frozen peas

1/2 cup red onion, chopped fine

2 inch piece ginger root, peeled and julienned into thin strips

1/2 teaspoon cayenne pepper powder

1/2 teaspoon red chili flakes

1/2 teaspoon coriander seeds freshly ground

1/2 teaspoon garam masala 

1 tablespoon lime juice, freshly squeezed 

1. Heat the oil in a large saucepan with a lid on medium-high. When the oil gets hot, add the potatoes and salt. Cover with the lid and allow to cook for about 8-10 minutes with occasional stirring until the potatoes are seared and just tender. Using a potato masher, lightly smash half of the potatoes in the saucepan.

2. Reduce the heat to medium-low and add all the peas and cook for another 2 minutes. Add the rest of the ingredients from the onion to the garam masala and cook for one additional minute. Remove from stove and drizzle with lemon juice. Taste and adjust seasoning if necessary. Divide the filling equally between 8 clean 4 ounce mason jars. Prepare the pies as described earlier.