Rajma Shell Pie

For the filling:

80 gm Kashmiri rajma

1 tbsp finely chopped capsicum

1tbsp finely chopped onion

1 tbsp refined oil

2 flakes of garlic

2 tsp tomato sauce

Salt to taste

For the base:

120 gm flour

25 gm butter

1 tsp sugar

¼ cup milk

1 tsp yeast

¼ tsp salt

1. Wash and soak rajma for about 4 hours. 
2. Cook it with ½ tsp salt, garlic and enough water to until the rajma soft.

3. On a plate crush the cooked rajma coarsely. 

4. Reserve the water.

5. Heat the oil over medium heat. 

6.Add onion and sauté for few seconds and then add the capsicum. 

7. Stir fry for a while and then add the tomato sauce.  Fry for few seconds

8. Add the crushed rajma and mix well with the fried mixture.

9. Add the reserved rajma water and cook for few minutes. 

10. The rajma mixture should be a thick mixture and not dry. Keep it aside.

For the dough:

11. Melt the butter in a hot pan. 

12. Remove it from the heat. 

13. Add sugar and milk to it. 

14. Stir until sugar dissolves. 

15. Sprinkle the yeast over the mixture. And set it aside for few minutes till the top becomes frothy.

16. Sieve the flour with ¼ tsp salt and add it to the frothy yeast mixture. 

17. Knead it to a soft dough. 

18. Cover it with a damp kitchen towel until it doubles in size.

19. When it doubles in size, turn over the dough onto a floured surface and knead well. 

20. Make four balls.

21. Take a ball on a floured surface and roll it out into a rectangular shape.  The length of the rectangle should be about 18 cm and the width in the middle 9 cm.  

22. Make slits with a sharp knife using lightly, more than half the length of the rectangle.  As shown in the picture.

23. Place the ¼ of the prepared rajma mixture and shown in the picture. 

24. Bring the slit portion giving a twist and covering the rajma mixture. 

25. Place it on a baking tray.

How to do the twist:

Roll out the ball into a rectangular shape 18 cm long and width in the middle is about 9 cm.

Make the slits as shown in the picture. The two ends are marked with red and green colours.  On the other end the colours are interchanged.  When you twist the slit part of the dough, green should fall on green and red on red.  The dough will automatically fall in places.   Press the ends to close the pie.  As shown the picture above.

26. Do the same with the other 3 balls.

27. Cover it with a damp kitchen cloth and allow 1 hour for proofing. 

28. Brush the top with milk and sugar solution. (1 tsp milk and 1 tsp sugar)

29. Bake in a hot oven 200 degree C for 25 minutes.  30. Serve hot.