INGREDIENTS:
Curry Vegetable Pasties
4 medium potatoes peeled and chopped
200g broccoli cut into very small florets
2 tsp olive oil
1 medium brown onion finely chopped
2 celery stalks finely chopped
1 large carrot finely chopped
1 small zucchini chopped
½ cup frozen peas
2 tsp curry powder
sheets of shortcrust pastry
2 eggs lightly beaten
Pretty easy to pull together.
WHILE SIMILAR TO A CORNISH PASTIE, THE PRINCIPLE DIFFERENCE HERE IS THAT THE FILLING IS COOKED PRIOR TO ASSEMBLY OF THE PASTIE.
YOU CAN COOK THE FILLING THE DAY BEFORE AND REFRIGERATE UNTIL NEEDED. BRING TO ROOM TEMPERATURE BEFORE USING.
REGULATE HEAT BY THE AMOUNT OF CURRY POWDWER USED.
“MIX & MATCH YOUR VEGIES DEPENDING ON WHAT IS LEFTOVER OR AVAILABLE”
Brush the edges all around with the egg. Lift the sides of the circle together on top of the mixture and pinch together to make a frill.
Put a wire rack into a shallow baking dish, and cover with baking paper. Place each pastie on the sheet so that the seam is on top, ensuring none of them are going to touch any of the others. Brush each one with the beaten egg mixture.
Bake in a pre-heated 200 degree oven for 10 minutes, remove and lightly brush with egg again. Continue to cook for 20 minutes, or until golden brown.
Will make at least six.
Cook potato in a saucepan of boiling water for 10-12 minutes until just tender. Add broccoli for the last four minutes of cooking. Drain into a colander and then return to the pan. Roughly mash the mixture.
Heat some oil in a frying pan over medium heat. Add onion. Cook stirring for three minutes or until softened. Add celery, carrot and zucchini. Cook stirring for five minutes until carrot starts to soften & brown slightly.
Add the potato mixture, peas and curry powder to pan, and stir to combine. Allow to cool.
Cut the pastry into 15cm rounds.
Place a quite loose and level ½ cup of vegetable mixture in the centre of each pastry round.