Curried Vegetable Pasties Food

CURRIED VEGETABLE PASTIES

Steps:

• Cut the cauliflower into small florets about 1cm. Cut the onion and potatoes into small cubes.
• Put a frying pan with a little oil over medium-high heat. Lightly toast the peanuts and set them aside for later.
• Fry the cauliflower in the same oil with a pinch of salt and turmeric until golden brown. Set aside.
• Add a little more oil to the pan, add Panch Phoron and dry red chilli. When they start to crackle, add the onion with a pinch of salt.
• When the onion is transparent, add chopped potatoes and fry until golden brown. Add fried cauliflower, grated ginger, turmeric, ground cumin, Garam Masala and salt. Mix and add a little water.
• Put the lid on and cook over a low flame until tender. Uncover and add the roasted peanuts. Mix well and let it cool before stuffing.
• Stuff the pastries and seal them well by pressing them with a fork. Fry them in plenty of oil until golden.
• You can also bake them. Place them on a baking tray and brush them with egg. Bake them in a preheated oven at 180º for about 15-20 minutes or until they are golden.

CURRIED VEGETABLE PASTY

Steps:

• Pastry.
• Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
• Add just enough iced water to make a dough that comes clean away from the bowl.
• Filling.
• In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound.
• Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
• Add the carrots, peas, salt, spices and lemon juice.
• Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
• Roll out on a floured surface to a narrow strip.
• Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
• Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
• Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape.
• Cover the pastry with milk or egg wash and bake for 50-60 minutes.

CURRIED VEGETABLE PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan, then cook the onion, garlic and chilli for 2-3 mins until tender. Stir in the garam masala, turmeric and cumin, then cook for a further 2-3 mins.
• Add carrots, parsnip, cauliflower and courgette to the pan with 300ml/1/2pt water, bring to the boil, then simmer for 5 mins until the vegetables are almost tender. Drain, reserving the cooking liquid, then mix with the peas.
• Melt butter in a small pan, stir in flour, then cook for 1 min. Add reserved vegetable cooking liquid, then cook, stirring, until it forms a thick sauce. Simmer for 3 mins, stirring, then remove from heat and stir in the yogurt, coriander, vegetables and seasoning. Leave to cool.
• Spoon the mixture into a 900ml pie dish. Brush the rim of the dish with water. Roll out pastry and use to cover the pie, pressing firmly on to the rim. Trim edges and press firmly to seal. Make a hole in the centre of the pie to allow steam to escape. Brush with the milk, place on a baking sheet and bake for 25-30 mins.

CURRIED POTATO PASTIES

Steps:

• Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
• Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
• Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.