Description
A rustic, flaky galette with peas & coconut filling, inspired by the Maharashtrian Matar Karanji—easy to make and elegant to serve.
Ingredients
Scale
For the Galette
- 1 packaged refrigerated pie crusts (see Notes)
- all purpose flour, for dusting
- 1-2 medium green onions, for garnishing (optional)
For the Filling (see Variations)
- 4 cups water, for blanching the peas
- 2 cups fresh shelled green peas (alternatively, you can use thawed frozen peas as well that are available all year round)
- salt, to taste
- 1 tsp turbinado sugar
Herbed Paste
- 1 cup of grated fresh or thawed frozen coconut
- 1-2 Thai green chilies, broken into two pieces (optional/use less for less heat)
- 8-10 sprigs of cilantro, torn
- 1 tsp cumin seeds
- 1/4 cup water
Instructions
Making the Filling
- Start by boiling the water in a pot over the stove or in a kettle.
- Transfer the peas to a medium bowl and add the boiling water to it.
- Cover and let it sit for about 10 minutes till the peas soften up.
- In the meantime, make the herbed paste for the filling. In a mini food processor or a grinder, add all the ingredients for the paste and process until smooth and well combined.
- Drain the water from the bowl completely and add the herbed paste to the peas.
- Toss well to combine.
- Season with salt and sugar and set aside.
Making the Galette
- Preheat the oven to 400°F (200 °C).
- Sprinkle flour onto a work surface. Unroll pie crusts and use a rolling pin to spread out edges.
- Spoon the filling in the center and spread it into an even layer, leaving about an inch gap around the edges.
- Fold the edges over and push down to secure.
- Bake in the preheated oven for 18-20 minutes.
- Garnish with sliced green onions, if using.
- Serve warm or at room temperature.