Lunch
Bristolian Curried Veg Pasty
Switch up the classic pasty with this curried twist featuring seasonal root veg. Packed with flavour, choose your curry powder heat - mild, medium or hot!
Method
- Start by steaming the diced potatoes, butternut and carrot. After 5 minutes, add the cauliflower. Cook until just under, adding the peas for the last couple of minutes. The vegetables should be tender but not mushy.
- Whilst the veg is steaming, temper the mustard, cumin and fennel seeds in a generous glug of oil. Add the curry leaves and sizzle for a couple of minutes until the mix is fragrant. At this stage, add the onion, together with garlic and ginger pastes. Cook, stirring frequently until the onion is soft and golden, then stir in the tomato paste, turmeric, curry powder and chilli flakes. Add a splash of water and season to taste. Allow the mix to cook for around 10 minutes, until rich and fragrant.
- Once the spice mix has cooked down, remove from the heat and very gently stir through the steamed vegetables. Grate the coconut into the mix and fold through.
- Pre-heat the oven 200C / Gas Mark 7. Next roll out the pastry. Cut into circles of approx 15cm diameter, and glaze a generous border of egg wash around the rim of the circle. Place a couple of spoonfuls of the mix onto one half, leaving the egg-washed border visible - do not be tempted to overfill!
- Next fold the other half of pastry over the top, and gentle press the edges of the circle together. To finish with a crimped border, press one finger down on the pastry, whilst twisting the pastry over. Repeat this along the whole edge. Brush the pasties with the egg glaze, and place on a baking tray lined with parchment.
- Cook the pasties for 10 minutes at 200C before turning the oven down to 160C for a further 30-40 minutes until golden. Best served hot but also delicious cold!
