Curry Puffs with Vegetable Pastry
|Potato||1 , diced|
|Cauliflower||1⁄2 , cut into florets|
|Frozen peas||2 Ounce (50 Gram)|
|Green beans||2 Ounce, sliced (50 Gram)|
|Tomato puree||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic puree/Pulp||1 Teaspoon|
|Ginger puree/Pulp||1 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Corn oil||4 Tablespoon|
|White cumin seeds||1⁄2 Teaspoon|
|Onion||1 , diced|
|Water||1⁄4 Pint (150 Milliliter)|
|Double cream||6 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
|Egg||1 , whisked|
|For rough puff pastry|
|Plain flour||9 Ounce (275 Gram)|
|Butter||6 Ounce (175 Gram)|
Put all the prepared vegetables in a bowl, cover with water and set aside.
Meanwhile, mix the tomato puree, lemon juice, garlic, ginger, chilli powder, ground coriander, garam masala and salt in a small bowl.
Heat the oil in a heavy-based saucepan and fry the white cumin seeds and onion until golden brown.
Lower the heat, stir in the tomato puree mixture and stir-fry for about 3 minutes.
Drain the potato, cauliflower, peas and beans and add to the saucepan.
Pour in the measured water, cover and cook for about 3-5 minutes, until the vegetables are cooked.
Remove the lid and continue cooking, stirring, until the liquid has been fully absorbed, then pour in the cream and add the fresh coriander.
Cook for a further 3-5 minutes, so that the sauce has thickened.
Set the sauce aside to cool while you make the rough puff pastry.
For the pastry, sift the flour and salt into a large mixing bowl.
Cut the butter into small cubes and drop these on to the flour, covering them fully with the flour.
Begin to stir the measured water in gradually, mixing to form a soft dough.
Set the dough aside in a cool place for about 15 minutes.
Roll out the pastry on a lightly floured board.
Fold the pastry into half, roll out again and repeat this process again so you end up with 2-3 layers.
Start to break off small balls (about 4-6 depending on the size of the curry puffs you want) and roll these out into a rounds about 10-12 cm (4-5 inches) across.
Put tablespoonfuls of the vegetable curry mixture on one half of each round.
Dampen the edges with water slightly and fold over into pasty shapes.
Brush with the whisked egg.
When all the pastries are ready, place on an ovenproof dish and bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for about 15-20 minutes.