Curry pasty

Name: Curry pasty
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Cuisine: British, Indian, Asian, European
Ingredients: 500g strong wholemeal bread flour; 125g butter; 175ml water; 1 egg yolk; 1 egg; Pinch salt; 1 egg white; 1 medium onion, diced; 1 clove garlic, minced; 2 stalks celery, diced; 1.5 medium carrots, peeled and diced; 1/2 cauliflower, cut into florets; 1 large bell pepper, diced; 100g green lentils; 1 low salt vegetable stock cube, dissolved in 400ml boiling water; 1 tbsp plain flour; 1.5 tsp medium curry powder; 1 tsp turmeric; 1/2 tsp ground ginger; Pinch celery salt; 60g skyr; Rapeseed oil, for cooking

5 steps

Prep:2hCook:50min

Updated at: Sat, 10 Feb 2024 19:07:49 GMT

Ingredients

6 servings

For the pastry

500gstrong wholemeal bread flour

125gbutter

175mlwater

1egg yolk

1egg

salt

For brushing

1egg white

For the daal filling

1.5carrots

medium, peeled and diced

0.5cauliflower

cut into florets

1bell pepper

large, diced

100ggreen lentils

1low salt vegetable stock cube

dissolved in 400ml boiling water

1 Tbspplain flour

1 ½ tspmedium curry powder

1 tspturmeric

½ tspground ginger

celery salt

60gskyr

rapeseed oil

for cooking

Instructions

Step 1

Add the flour, and salt to a food processor and quickly blitz then add the butter and blitz to breadcrumbs. Add the eggs and blitz whilst pouring in the water until a ball has formed.

Step 2

Remove the ball and wrap before placing in the fridge for an hour.

Step 3

Roll out your pastry to about .3 cm thick and cut into 20-21cm circles before placing on a floured baking sheet. Re-roll the remaining flour and shape that into circles.

Step 4

Pile the filling evenly onto each circle and brush egg all around the edges before folding over and sealing with a fork. Brush all over with the remaining egg and then create two incisions on the top to allow steam to escape.

Step 5

Heat the oven to Gas mark 5/400F/200C and bake for 35-40 minutes until golden brown.