Curried vegetable pastries recipe

If there’s one thing I really dislike it’s seeing decent left over food go in the bin and the other night I made way too much curry, maybe I had eyes bigger than my belly. I have a bit of a love affair with curry as it definitely rates highly as one of my favourite meals.

I originally came across this recipe on another blog but modified it to include fewer ingredients as it just makes it a bit less fiddly to make. Although these are supposed to be ‘pastries’ they have a very bread-like texture and are similar to a filled roll. I can’t really eat pastry as it gives me horrible indigestion!

If you make one batch of dough you’ll find it makes roughly 2-3 large pasties and 1-2 small parcels. You could if you wanted to make them all really tiny and eat them as warm snacks. I haven’t added any herbs or flavours to the dough because of the curry filling but you could add basil or oregano for a herbed Italian taste!

Ingredients

1 cup of flour
2 tablespoons of spelt or wholemeal flour
2 teaspoons baking powder
1/4 teaspoon garlic or celery salt
2 tablespoons oil
2/4 cups of water

Filling of your choice

Directions

1. Pre heat your oven to about 200 degrees.

2. Measure the dry ingredients (flours, baking powder and salt) into a medium sized bowl. Add the oil and mix together with a spoon.

3. Slowly add in the first 1/4 a cup of water until the dough starts to come together. If the mixture is too dry add the next 1/4 cup slowly, if you find that you’ve added too much water add a little more flour until you reach the desired consistency.

4. Roll out your dough on a floured surface with a rolling pin, you want to get the dough quite thin as it’ll puff up when its baked.

5. Cut the dough to shape either in circles with a tea plate or in squares to make envelopes. Fill your pastry with the filling of your choice and fold the pastry together carefully transferring it to a baking tray.

6. Pop the pastries in the oven for about 20-30 minutes until they’re golden brown. They’re of course best eaten hot!

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