Indian Vegetable Pasties Recipe
Summary
Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelMedium
Ingredients
| 750 g/1 1/2 lb puff pastry | ||
| 1 egg, lightly beaten | ||
| Spicy vegetable filling | ||
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 2 teaspoons finely grated fresh ginger | ||
| Cumin seeds | 2 Teaspoon | |
| Coriander seeds | 2 Teaspoon | |
| Garam masala | 1 Tablespoon | |
| Turmeric | 2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Frozen peas | 60 Gram | |
| Tomato | 1 Large, peeled | |
| 60 g/2 oz small pasta shapes, cooked | ||
Directions
1. To make filling, heat oil in a frying pan over a low heat, add onion, garlic, ginger, cumin, coriander, garam masala, turmeric and chili powder and cook, stirring, for 5 minutes or until onion softens slightly.
2. Stir in peas and tomato, bring to simmering and simmer for 10 minutes or until any liquid evaporates and mixture thickens. Stir in pasta and set aside to cool.
3. Roll out pastry to 5 mm/1/4 in thick and using a 7.5 cm/3 in round cutter, cut out 40 rounds. Place a teaspoon of filling on each round, fold pastry over filling to form a half-moon shape and pinch edges together to seal.
4. Brush each pastry with egg and place on lightly greased baking trays. Bake at 200°C/400°F/Gas 6 for 12-15 minutes or until pasties are puffed and golden.
2. Stir in peas and tomato, bring to simmering and simmer for 10 minutes or until any liquid evaporates and mixture thickens. Stir in pasta and set aside to cool.
3. Roll out pastry to 5 mm/1/4 in thick and using a 7.5 cm/3 in round cutter, cut out 40 rounds. Place a teaspoon of filling on each round, fold pastry over filling to form a half-moon shape and pinch edges together to seal.
4. Brush each pastry with egg and place on lightly greased baking trays. Bake at 200°C/400°F/Gas 6 for 12-15 minutes or until pasties are puffed and golden.
Chef
