Take flour in a wide mixing bowl. Add salt and mix.
Add cubed cold butter.
Mash butter with fingers and mix with flour, using only finger tips, until the flour looks like a fine meal.
Add lime juice and water-milk mixture and bring everything together. (No kneading).
Once everything comes together, cover and refrigerate for 20-30 minutes or an hour or so until filling gets ready.
Prepare filling by chopping all vegetables. Blanch tomatoes and make a puree. Blanch corns and peas.
Heat oil and butter in a wok, add garlic and onions. Roast till light golden.
Add peas, corn, potatoes, carrot, beans and roast. Cover with lid and cook until semi soft.
Now add mushrooms and cook until they are soft. Also add chopped green onions and capsicum.
Add tomato puree, salt, herbs and spices to the vegetables and mix. Cook for 5 minutes.
Adjust salt, mix and filling is ready.
Preheat oven @180°C.
Make 4 portions of the pie dough.
Roll each one out to semi thick sheets, like for parathas.
Cut out 3 inch circles.
Fill 2 tablespoons of the filling in each circle and cover with another circle.
Seal the edges of the circles, by pressing with the help of a fork. Poke small hole in the centre of the pies with a skewer or a knife, for the the air to escape.
Make Hand pies with all the dough.
Place the pies on a greased baking tray, a little away from each other.
Brush the top of the pies with melted butter.
Place the tray in the preheated oven.
Bake on convection mode for initial 12-15 minutes and with top rod & fan on for another 5-7 minutes.
Once golden colour appears on top and bottom of the pies, it means they are done.
Prepare dip by mixing all ingredients mentioned above.
Serve hot with prepared dip.
