Curried vegetable pasties

 

Recipe : Curried vegetable pasties

Pastry (Click for link to the recipe) 

I used a tsp of yellow turmeric and saffron salt in the pastry mix, you can try anything you like, adding a little turmeric or saffron to the flour instead.

Filling:

1 medium sized eggplant, cut into chunks

1/2 cauliflower, separated into florets

1 red and orange bell pepper, seeded and cut into chunks

4 baby or 1 large carrot, peeled and cut into chunks

1 clove garlic, left whole

1 inch piece ginger, peeled and cut finely

1 tbsp oil

1 tsp each of cumin powder, coriander powder, garam masala (optional), chili powder, turmeric and salt.

1 tbsp curry paste 

Juice of one lemon

Preheat the oven to 450oF and place all the vegetables into a baking dish. Drizzle the oil over and sprinkle with all the spices. Stir well to mix everything together and roast for 1 hour or until soft and slightly caramelized.

Remove the baking dish from the oven and add the curry paste and lemon juice. Mix well and taste. Adjust the seasoning with a little more salt, chili powder or curry paste as you like. Squeeze the garlic from it's skin and mix into everything else.

Assembly

Roll out the pastry on a floured surface and cut a circle about 6 inches diameter. Fill with about 2 - 3 tbsp of filling, use a little water to moisten the edges and pull them up to create a semi circle. Pinch together at the top. Repeat with the rest of the pastry and filling. (You should get about 6 pasties and extra filling left over. You can use this for other meals or keep covered in the fridge or freezer for future pasties).

Brush the pasties with a mixture of 1 beaten egg and a little milk, then repeat with more eggwash after 5 minutes. 

Place the pasties onto 1 or 2 oiled and floured baking trays and bake for about 25 minutes until golden and cooked through.  

Remove and cool on a wire rack or eat straight away. 

You could serve this with some mango chutney to add a different sweet taste to complement the curry.