Vegetable Curry Pasties Recipe
Vegetable curry pasties are a delicious and filling vegetarian option that is perfect for lunch or as a light dinner. These pasties are made with a flaky pastry crust and a savory vegetable curry filling that is both hearty and flavorful.To make the vegetable curry filling, you'll need a variety of fresh vegetables such as potatoes, carrots, peas, and onions. You'll also need spices such as curry powder, cumin, and coriander to add flavor and depth to the filling. The filling is sautéed in a pan with the spices until the vegetables are tender and the flavors have melded together.Once the filling is ready, it is spooned onto circles of pastry dough and folded over to create a pocket. The edges of the pastry are crimped together to seal in the filling and the pasties are baked in the oven until they are golden brown and flaky.These vegetable curry pasties are perfect for those who are looking for a vegetarian alternative to traditional meat-filled pasties. They are also great for meal prepping as they can be made in advance and stored in the fridge or freezer for a quick and easy meal.The great thing about vegetable curry pasties is that they can be customized to suit your tastes. You can adjust the amount of spices you use to make the filling as mild or as spicy as you like. You can also experiment with different vegetables to create a filling that is unique and flavorful.
- 450g plain flour
- 2tsp baking powder
- 1tsp salt
- 125g unsalted butter
- 2 egg yolks
- 125ml cold water
- 2 large potatoes, peeled and finely cubed
- 2 large carrots, finely cubed
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- ½ tsp turmeric
- 2 tsp garam masala
- 1 tsp black mustard seeds
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 4 garlic cloves, finely chopped
- 1 green chilli, seeds removed, finely chopped
- 10 curry leaves, finely chopped
- 3oz frozen peas, defrosted
- 1 tsp lemon juice
- handful fresh coriander leaves
- Place flour, baking powder, salt, butter, and egg yolks into the food processor and blitz until mixture forms crumbs. Slowly add water until a ball of pastry appears. Wrap pastry in clingfilm and chill in the fridge for an hour.
- Preheat the oven to 180°C.
- For the filling, boil potatoes and carrots in salted water for 10-12 minutes, until tender, drain, set aside.
- Heat two tablespoons of vegetable oil in a frying pan over medium heat, add onion, turmeric, garam masala, mustard seeds, salt and black pepper. Fry until onions are soft and translucent and spices are aromatic.
- Stir in garlic, chilli, curry leaves, potato and carrot. Cook for a further ten minutes, then stir in peas. Cook for 2-3 minutes until heated through. Season with lemon juice, stir in coriander leaves and set aside to cool.
- Roll out pastry to 3mm. Using tea plate as a template, cut out 8 discs of pastry.
- Brush around the edge with beaten egg, and fill about half-full with filling, fold the pastry over vegetables and seal firmly to form a D-shaped pasty. Brush with beaten egg, and make a steam hole in the center with a sharp knife.
- Repeat to make the other pasties. Put in the oven and cook for 25 mins until they are crispy and golden and the filling is cooked through.
I will definitely be making it again soon.