Part 2 .
5 To line the tin, peel off the top layer
of cling film and place the pastry into the tin. The cling film is now on the top of the dough Leave the cling film on as you ease the pastry into the tin and smooth down. Don’t worry if the pastry breaks at any point, just ease it back together through the cling film. Once happy with the way the tin if filled, you can peel off the cling film. If you don’t want to bake your pie right away, you can freeze the pastry at this point
6 Blind bake the pastry in the oven
for approximately 10-15 minutes. Once lightly golden and slightly crisp, remove from the oven and cool on a wire rack before filling..
TO MAKE THE FILLING 1 Grate the courgette, and separate
the chard stalks from the leaves.
Finely slice the chard.
2 Heat a frying pan with 1 tbsp oil.
Add the courgette and chard and allow to wilt. Remove from the heat and set aside.
3 Finely chop the dill and mix with the courgette and chard mixture. Add the peas and mix well. Set aside.
4 Sieve the gram flour into a large
bowl. Slowly add the water a few tablespoons at a time, stirring each time. A whisk works well to break up any lumps.
5 Heat the oil in a large, heavy pan
over a medium flame. Add the asafoetida and fry for 30-60 seconds.
6 Add the flour mixture and bring to the boil, stirring all the time.
7 Turn down to a medium-low heat
and keep stirring vigorously with a wooden spoon until the mixture changes texture and leaves the sides of the pan. This stage should take about 10 minutes..
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