{"id":37522,"date":"2019-11-17T19:25:47","date_gmt":"2019-11-18T00:25:47","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37522"},"modified":"2022-05-11T06:17:42","modified_gmt":"2022-05-11T10:17:42","slug":"pav-bhaji-samosa-pies-with-bee-tree-farm-raita","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pav-bhaji-samosa-pies-with-bee-tree-farm-raita\/","title":{"rendered":"Pav Bhaji Samosa Pies with Bee Tree Farm Raita"},"content":{"rendered":"
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Pav Bhaji Samosa Pies with Bee Tree Farm Raita<\/h2>\n
<\/div>\nPriya Krishna and Deepa Shridhar<\/span>\n
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Indian and Texan flavors play well in this shareable dish topped with creamy, goat skyr-based raita. Ferment tomatoes for the pie filling ahead of time\u2014you\u2019ll use the juice to make the pie dough. You\u2019ll need a 1-gallon ceramic crock for this recipe.<\/div>\n
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Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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FERMENTED TOMATOES<\/h4>
  • 3 to 5<\/span> pounds<\/span> tomatoes<\/span><\/li>
  • 2<\/span> tablespoons<\/span> salt<\/span><\/li>
  • \u00bd<\/span> cup<\/span> warm water<\/span><\/li>
  • 2<\/span> tablespoons<\/span> wine yeast<\/span> available at most brew shops<\/span><\/li>
  • \u00bd<\/span> cup<\/span> edible flowers such as basil flowers or arugula blossoms<\/span><\/li><\/ul><\/div>

    HABANERO CHILI OIL<\/h4>
    • 3<\/span> pounds<\/span> habanero peppers<\/span><\/li>
    • \u00bd<\/span> tablespoon<\/span> wine yeast<\/span><\/li>
    • 2<\/span> tablespoons<\/span> sea salt<\/span><\/li>
    • \u00bd<\/span> pound<\/span> honeycomb<\/span><\/li>
    • \u00bd<\/span> tablespoon<\/span> ground cardamom<\/span><\/li>
    • 3<\/span> cups<\/span> olive oil<\/span><\/li>
    • \u2153<\/span> cup<\/span> purple basil<\/span><\/li><\/ul><\/div>

      RAITA<\/h4>
      • 1<\/span> English cucumber<\/span><\/li>
      • 1<\/span> bunch mint<\/span> dill, or other seasonal herb<\/span><\/li>
      • 10<\/span> curry leaves<\/span><\/li>
      • \u00bd<\/span> tablespoon<\/span> sea salt<\/span><\/li>
      • 1<\/span> teaspoon<\/span> mustard seed<\/span><\/li>
      • 2<\/span> cups<\/span> goat\u2019s milk skyr<\/span><\/li>
      • \u00bc<\/span> cup<\/span> fresh goat cheese<\/span><\/li>
      • 1<\/span> tablespoon<\/span> chili oil<\/span><\/li><\/ul><\/div>

        PIE DOUGH<\/h4>
        • 3<\/span> cups<\/span> whole-wheat flour<\/span><\/li>
        • Pinch<\/span> salt<\/span><\/li>
        • \u00bd<\/span> tablespoon<\/span> wine yeast<\/span><\/li>
        • \u00bc<\/span> cup<\/span> ghee<\/span> room temperature<\/span><\/li>
        • 2<\/span> tablespoons<\/span> juice from fermented tomatoes<\/span><\/li><\/ul><\/div>

          PIE FILLING<\/h4>
          • 2<\/span> tablespoons<\/span> ghee<\/span><\/li>
          • 2<\/span> red onions<\/span> thinly sliced<\/span><\/li>
          • 1<\/span> pound<\/span> carrots<\/span> roughly chopped<\/span><\/li>
          • \u00bd<\/span> tablespoon<\/span> ground cumin<\/span><\/li>
          • 1<\/span> tablespoon<\/span> peeled and diced fresh turmeric<\/span><\/li>
          • \u2153<\/span> cup<\/span> garlic chives<\/span> roughly chopped<\/span><\/li>
          • 2<\/span> pounds<\/span> diced potatoes<\/span><\/li>
          • 2<\/span> tablespoons<\/span> Habanero Chili Oil<\/span><\/li>
          • 3 to 4<\/span> fermented tomatoes<\/span><\/li>
          • Sea salt<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions
            <\/div> <\/h3>
            • \u25baFERMENTED TOMATOES: Rinse tomatoes and add to ceramic crock. Add salt, water, wine yeast, and edible flowers. Cover crock with plastic wrap and leave at room temperature overnight.<\/div><\/li>
            • \u25baThe next morning, the plastic should have formed a dome and tomatoes should smell like bread. Transfer to a lidded glass storage container and place in the refrigerator.<\/div><\/li>
            • \u25baHABANERO CHILI OIL: The day before you want to serve this recipe, wash habaneros and mix with wine yeast and 1 tablespoon salt in a ceramic crock. Cover crock with plastic wrap and set aside somewhere warm overnight.<\/div><\/li>
            • \u25baThe next day, chop habaneros and honeycomb and mix with cardamom. Add remaining salt.<\/div><\/li>
            • \u25baHeat oven to 325\u00b0F. Add habanero mixture, olive oil, and basil to a cast-iron skillet. Place skillet in oven for 20 to 25 minutes, stirring occasionally. Remove from oven, rest until cool to touch, then transfer to a glass bottle and refrigerate until ready to use.<\/div><\/li>
            • \u25baRAITA: Roughly chop cucumbers and herbs. Add curry leaves, salt, mustard seed, and chili oil. Mix well and marinate in the refrigerator for 1 hour.<\/div><\/li>
            • \u25baAdd skyr and goat cheese and let sit for 1 additional hour in the refrigerator. Garnish with more chili oil.<\/div><\/li>
            • \u25baPIE DOUGH: Add dry ingredients to a large bowl, then add ghee. Mix ingredients using your hands. Once dough is crumbly, make a well and add \u00bd tablespoon water at a time until dough forms into a smooth, elastic ball, about 5 to 15 minutes. (Kneading time will vary depending on temperature that day.) Cover and set aside to rest.<\/div><\/li>
            • \u25baCheck dough after 1 to 2 hours, depending on how hot the day is. (Proof time is based on temperature, so the hotter the day, the less time needed.) Once it has doubled in size, punch dough down and set aside until you\u2019re ready to bake.<\/div><\/li>
            • \u25baPIE FILLING: Heat a cast-iron skillet over medium-high heat. Add ghee and onions and cook until translucent, about 6 to 7 minutes. Add carrots, spices, chives, salt, and chili oil. Cover and cook until carrots are soft, about 7 to 8 minutes. Add tomatoes and cook for another 15 minutes until tender. Set aside.<\/div><\/li>
            • \u25baTO ASSEMBLE: Heat oven to 400\u00b0F. Divide dough into 4 equal parts. Roll out each section into a large oval. Add enough filling to each section so you can comfortably fold each side over (it should look like a very long kolache). Brush with ghee and bake for about 20 to 25 minutes. It will rise in the oven and should be a bit flaky. Cut into sections and serve with raita and chili oil.<\/div><\/li><\/ul><\/div><\/div>\n
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              Indian and Texan flavors play well in this shareable dish topped with creamy, goat skyr-based raita.<\/p>\n","protected":false},"author":1,"featured_media":37523,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[31],"tags":[21165,21164,1683,21041,3128,638,21166,21167,21162,21163,420,21040],"coauthors":[21155],"class_list":["post-37522","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cheesy-indian-dish","tag-chili-oil","tag-comfort-food","tag-deepa-shridhar","tag-flatbread","tag-goat-cheese","tag-indian-recipe","tag-indian-ish","tag-pav-bhaji","tag-pies","tag-pizza","tag-priya-krishna"],"acf":[],"yoast_head":"\nPav Bhaji Samosa Pies with Bee Tree Farm Raita - culture: the word on 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