Carrot halwa pies

Delicious carrot halwa encased in buttery , flaky puff pastry!

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Ingredients

For the puff pastry

125 grams or 1 cup all purpose flour
1 tablespoon icing sugar
Pinch of salt
125 grams or little more than 1/2 cup frozen butter
80 ml or 1/3 cup ice cold water
2 tablespoons milk for wash

For the carrot halwa

3 cups grated carrots from 5-6 large carrots
480 ml or 2 cups milk
100 grams or 1/2 cup granulated sugar
2 tablespoons raisins
2 tablespoons chopped nuts almonds, cashews etc
2 tablespoons ghee or clarified butter

Instructions

To make the puff pastry

In a large bowl , stir together the flour, salt and sugar.
Grate the frozen butter into the bowl. Stir the grated butter into the flour mixture using a knife.
When all the butter is covered with flour , add the cold water and stir with a knife until it comes together in a dough.
On a lightly floured surface , roll this dough to a vertically long rectangle of about 30 x10 centimetres.
Fold the bottom 1/3rd of this rectangle onto the middle third, then fold the top third on the middle third (like a letter).
Turn the dough by 90 degrees and roll again , and fold again in the same way.
Repeat 5-6 times , making sure the butter inside is not melting. Chill for 10 minutes if it is melting and then continue rolling.
Wrap in plastic and chill in the refrigerator for atleast an hour.

To make the carrot halwa

In a wide pan , heat the ghee and add the raisins and chopped nuts.
When the raisins are plump and the nuts golden, add the grated carrot .
Stir and cook for a couple of minutes.
Add the milk and simmer on low until all the milk has been absorbed by the carrots. Stir occasionally. This may take 15- 20 minutes.
Add the sugar and stir . Cook for a further 5 minutes.
Take off heat and cool completely .

To make the pies

Divide the chilled dough into two.
Roll each part to a 12 inch circle if using a 9 inch pie dish or pan.
If making mini tarts , roll the dough to a large rectangle and cut out circles 2 inches larger than the diameter of your pan base ( 2 circles for each pie)
Place one circle on the bottom of your pie dish and mould the sides to the dish. There will be dough overhanging over the edge.
Fill the carrot halwa right upto the edge of the dish.
Place the second circle of dough on top .
Seal the top dough with the bottom dough by pressing along the edge of the dish, you can even crimp it.
Cut off excess dough from the sides.
Using a fork, prick holes all over the top .
Using a pastry brush or spoon , brush milk over the top of the pastry.
Chill in the refrigerator for 20 - 30 minutes.
Meanwhile , preheat your oven to 220 C.
Bake for your pies for 15 minutes at 220 C and then 20-25 minutes at 180 C. The tops will be golden brown.
Remove from pie dish and serve warm or at room temperature !

Notes

These pies can be stored for 2-3 days.
The puff pastry can be prepared 4-5 days before and the filling a day before.
This recipe makes on 9 inch pie or five 4 inch pies.
You can use ready made puff pastry or regular puff pastry instead of quick puff.
You can use your usual recipe for carrot halwa instead of the one given here.
While handling the dough , make sure the butter remains as cold as possible .