Curried Vegetable Pasty Recipe

Name: Curried Vegetable Pasty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small red potatoes (diced); 1 carrot (diced); 1 cup peas; 2 tablespoons vegetable oil or 2 tablespoons corn oil; 2 teaspoons cumin seeds; 1 1/2 teaspoons lemon juice; 1 1/2 teaspoons salt; 1/2 teaspoon chili powder; 1/8 teaspoon turmeric; 1 teaspoon cumin coriander powder; 1 teaspoon garam masala; 1 teaspoon black pepper (ground); 2 teaspoons milk; pastry dough; 8 ounces all-purpose flour; 4 ounces vegetable shortening; 4 ounces butter; 3/4 teaspoon salt; ice water

Servings: persons

2 small red potatoes (diced)
1 carrot (diced)
1 cup peas
2 tablespoons vegetable oil or 2 tablespoons corn oil
2 teaspoons cumin seeds
1 1/2 teaspoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/8 teaspoon turmeric
1 teaspoon cumin coriander powder
1 teaspoon garam masala
1 teaspoon black pepper (ground)
2 teaspoons milk
pastry dough
8 ounces all-purpose flour
4 ounces vegetable shortening
4 ounces butter
3/4 teaspoon salt
ice water

1
Pastry.
2
Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
3
Add just enough iced water to make a dough that comes clean away from the bowl.
4
Filling.
5
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.
6
Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
7
Add the carrots, peas, salt, spices and lemon juice.
8
Cook for a further 15 minutes on medium heat. Turn the oven to 350u00b0F.
9
Roll out on a floured surface to a narrow strip.
10
Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
11
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.
12
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.
13
Cover the pastry with milk or egg wash and bake for 50-60 minutes.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 small red potatoes (diced), 1 carrot (diced), 1 cup peas, 2 tablespoons vegetable oil or 2 tablespoons corn oil, and more.

Yes, Curried Vegetable Pasty falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetable Pasty

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