CURRIED POTATO & VEGETABLE PASTY

---

These easy, savoury pasties are perfect to make when you have guest!

---

INGREDIENTS

• 4 packets Frozen Puff pastry
• 1 to 2 tablespoon olive oil
• 1 tablespoon Ghee
• 1 Red Onion, diced
• 1/2 Onion, diced
• 2 cloves garlic, minced
• 4 to 5 Carrots, diced
• 400g Potato, diced
• 400g Sweet Potato, diced
• 1 1/2 cups frozen peas
• 3 tablespoon curry powder
• 1 tablespoon paprika
• 1 tablespoon garam masala
• 1 cube chicken bouillon
• 1 teaspoon sugar
• 1/2 cup water
• 1/3 cup fresh coriander, chopped
• Salt, to taste

PREPARATION

1. In a dutch oven and on medium medium heat, add olive oil, onion, potatoes and sweet potatoes and fry until soft and slightly coloured. Add 2 tablespoon curry powder, garam masala, ghee, paprika, sugar and water. Cover and let it cook for about 10 to 15 minutes until it it soft but not mush. Then carefully stir in peas, chicken bouillon, salt and remaining curry powder. Then add the coriander and mix well, let it cook for another 1 to 2 minutes, then leave to cool.

2. Heat oven to 200C/fan 180C/gas 6. Unroll the pastry sheet, place on a baking sheet. Score the pastry sheet into 6 to 9 squares (depending on the size of your frozen pastry sheet). Then place the filling down the centre of each. Top with another sheet of pastry, then pinch the edges together to make a sealed parcel. Cut into 6 to 9 individual squares and then use a small fork to press down the edges to seal the border. Lightly score the top of the pasty, then egg wash the top of each pasty and place it on a lined baking tray. Bake for 15 to 20 mins, or until puffed and golden. Serve hot. Enjoy!

---

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

---