Curried Vegetable Pasties

This is a hmmm-what's-in-the-fridge kind of recipe.

Curried Vegetable Pasties

Pastry

1 packet ready-made shortcrust pastry or 1 quantity of homemade
1 egg, beaten (or dairy free unsweetened milk)

Filling

a splash of olive oil
½ onion, sliced
1 clove garlic, finely chopped
small piece fresh ginger, peeled and finely chopped
6 baby potatoes, cut into quarters
6 baby corn, cut into quarters
1 carrot, peeled and chopped
1 tsp turmeric
½ tsp chilli powder
water as required
salt & pepper

Heat the olive oil in a pan and add the onion, garlic and ginger, cook gently until the onion is translucent. Add the potatoes and carrot and cook for 5 minutes. Add the baby corn and cook for another few minutes. Add the spices and a little water. Cook the vegetables on a medium heat, until they are tender, adding water as required, a little at a time. The mixture should not be too moist. Season with salt & pepper.



Heat the oven to 190c /375f /Gas Mark 5.

Roll out the pastry until it is fairly thin. Cut circles out of the pastry, using a saucer or small bowl as a template. Put some filling on one side of the pastry, brush round the edge with egg and fold over, crimping the edges to seal.


Brush the pasties with a little beaten egg and place on a baking tray. Cook for 20 minutes or until the pasties are golden brown.

Makes 4 – 6 depending on the size of the pasties.


Although the pasties are really good while still warm, they are great cold for lunch and fabulous as picnic food.

I served this batch of pasties with some of the Hot Mango Chutney I made back in November. My mouth is watering just thinking about it :P


Whoops! I forgot the mushrooms! I added mushrooms too.