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Spicy Veggie Pasties

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Ingredients
  Onion 1 , finely diced
  Carrot 1 , finely diced
  Sunflower oil 1 Teaspoon
  Mild curry paste 1 Teaspoon
  Cauliflower florets 85 Gram
  Frozen peas 50 Gram
  Tomato 1 , chopped
  Canned red lentils 50 Gram
  Puff pastry 500 Gram (Ready Made)
  Egg 1 , beaten
  Natural yogurt 4 Tablespoon
  Mint 1 Tablespoon, chopped
  Cucumber 1⁄4 , peeled, deseeded and chopped
Directions

GETTING READY
1) Pre-heat the oven by setting it to 180C/conventional and 200C/ gas 6 .

MAKING
2) Take a frying pa and heat oil in it.
3) Add the carrot and onion and fry until they become soft.
4) Add curry paste to it.
5) Add all the other vegetables and cook for 1 minute .
6) Stir the lentils in.
7) Allow to cool.
8) Roll out the pastry dough until it resembles a 20p coin in thickness.
9) Use a 10 centimeter pastry cutter to cut the dough into 16 circles.
10) Add a spoon of the filing to each circle before brushing the sides with egg.
11) Fold them and seal properly.
12) Add more egg glaze.
13) Bake in a pre-heated oven for 20 minutes until the pastries puff up and turn golden.

SERVING
14) Take a bowl and mix mint with yogurt.
15) Serve the dip with the pasties.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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