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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This is a spicy vegetarian pasty. You can adjust the amount of chili depending on how hot you like it. 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 |
8 ounces all-purpose flour |
4 ounces vegetable shortening |
4 ounces butter |
3/4 teaspoon salt |
ice water |
Directions:
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 350°F.
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.
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