Curried Vegetable Pasties
INGREDIENTS (Makes 8)
◆ 350g plain flour
◆ ½ tsp salt
◆ 175g block margarine
(Stork)
Filling:
◆ 1tbsp olive oil
◆ 1 small onion, finely chopped
◆ 1 red pepper, finely chopped
◆ 150g sweet potatoes, peeled and diced
◆ 150g cauliflower, broken into very small florets
◆ 1tbsp Korma curry paste
◆ 150g canned chick peas, rinsed and drained
◆ 30g frozen peas
◆ Salt and freshly ground black pepper
◆ Beaten egg, to glaze (omit if vegan)
1 Preheat the oven to 200°C, fan 180°C, Gas Mark 6. Lightly grease 2 baking sheets.
2 Sift the flour and salt together and rub in the margarine with your fingertips until it looks like fine crumbs. Add just enough chilled water to make a soft (not sticky) dough. Wrap and chill for 10-15min.
3 Heat the oil in a frying pan and gently fr y the onion and pepper for 8-10min, until soft. Meanwhile, simmer the sweet potatoes in lightly salted water for 8-10min, adding the cauliflower florets after 4min. Remove the onion mixture from the heat and stir in the curry paste with 1tbsp water.
4 Drain the sweet potatoes and cauliflower. Stir into onion mixture with the chick peas and peas. Cool.
5 Roll out the pastr y on a floured sur face into a large rectangle. Cut out 8 circles measuring 14-15cm in diameter, using a saucer as a template, and re-rolling the dough as necessar y. Share the cooled vegetables between the circles, leaving a border. Brush the border with water, fold in half and press the edges together to seal.
6 Arrange the pasties on the baking sheets. Brush with beaten egg (omit if vegan). Bake for 30-35min until golden brown. Cool completely, then wrap.