Golden Curried Vegetable Pasties 😋
Serves: 4
Ingredients:
For the Filling:
400 g potatoes, diced
120 g frozen peas
100 g carrots, finely diced
80 g onion, finely chopped
15 g garlic, minced
20 g ginger, grated
15 g curry powder
5 g turmeric
4 g salt
2 g black pepper
20 g butter
30 ml vegetable oil
For the Pastry:
500 g ready-made puff pastry
1 egg, beaten
15 g black sesame seeds
Method:
- Heat vegetable oil and butter in a pan over medium heat. Add chopped onion, garlic, and ginger and cook for 2–3 minutes until softened.
- Add diced potatoes and carrots, then stir in curry powder, turmeric, salt, and black pepper. Cook for 5 minutes.
- Add a splash of water, cover, and simmer for 10–12 minutes until the vegetables are tender. Stir in peas and cook for another 2 minutes. Let the filling cool completely.
- Roll out the puff pastry and cut into large circles or rectangles. Spoon the vegetable filling onto one side of each piece.
- Fold the pastry over to form pasties, press the edges firmly, and crimp with a fork. Brush with beaten egg and sprinkle with black sesame seeds.
- Bake at 200°C (390°F) for 20–25 minutes until golden brown and crisp.
- Serve hot with mint chutney or your favorite dipping sauce.