To begin, prepare the dough for the pie. Take boiled and mashed potatoes in a large bowl. Add in all-purpose flour and mix well.
Next, add in salt and baking powder. Mix.
Finally, add in melted ghee. Knead it into a tight dough. Cover and refrigerate for at least half an hour.
In the meantime, prepare the stuffing. Heat 2 tbsp of olive oil in a pan.
Add in finely chopped garlic and ginger. Saute until they begin to change color.
Add in finely chopped onions and green chillies. Add in a teaspoon of salt. Saute until the onions are translucent.
Next, add in chopped bell peppers and mix well.
Add in the finely chopped tomatoes and cook for a minute or two.
Finely add in a cup of sliced mushrooms. Mix well. Cover with a lid and cook until the mushrooms soften a bit.
Now, add in a cumin powder, black pepper powder, chilli sauce, and Worcestershire sauce. Cook until the liquid dries up but make sure it is not too dry. Remove to a bowl and let it cool down completely.
In the meantime, preheat the oven at 170°C.
To prepare the pies, divide the dough into four equal portions. Roll them out into rectangles ¼ inch thickness.
Add in a few tablespoons of the stuffing and shape it into a rectangle.
Make cuts diagonally along the sides about ½ inch apart. And a few on the top. Fold in the top and bottom first. Then continue to fold in the sides alternatively overlapping each other so as to form a plait.
Grease the baking tray. Place the pies and brush with a bit of milk. Bake the pies at 170°C for 30-35 minutes or until the pies are well colored.
The Plaited Potato Mushroom Pies are ready to serve.