Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 2 people
Difficulty level: 1 out of 4
13 Ingredients
Number of servings
2
- 2 carrots, peeled and diced
- 2 potatoes, peeled and finely diced
- 450grams ready-made shortcrust pastry
- 1 egg, lightly beaten, for egg wash
- 1tablespoons curry paste
- 2tablespoons Greek-style yoghurt
- 1 clove garlic, grated or finely chopped
- 1 fresh root ginger, 2cm piece finely chopped
- 2 spring onions, finely sliced
- 1 handful fresh coriander, finely chopped
- 1/2 lemon, juice only
- 1 pinch salt
- 1 pinch freshly ground black pepper
Method
Step 1 of 11
Preheat the oven to 200°C (Gas 6).
Step 2 of 11
Cook the carrots and potato in a pan of salted water for about 15 minutes until soft; drain well.
Step 3 of 11
Roll out the pastry on a floured work surface, then cut out 4 circles using the biscuit cutter.
Step 4 of 11
Put the pastry rounds on a baking tray, and brush the edges with a little of the egg wash.
Step 5 of 11
Put the carrots and potatoes in a bowl, and gently mix with the curry paste and yoghurt.
Step 6 of 11
Add the garlic, ginger, spring onions, coriander, and lemon juice, and season well with salt and black pepper.
Step 7 of 11
Stir through gently until well mixed.
Step 8 of 11
Divide the vegetable mixture evenly among the pastry circles, spooning it into the centre of each one.
Step 9 of 11
Fold over the pastry to make a half-moon shape, and pinch the edges together to seal.
Step 10 of 11
Using a sharp knife, make 2 slashes in the top of each pie, then brush all over with the remaining egg wash.
Step 11 of 11
Bake in the oven for 20-30 minutes until golden. Serve hot or cold.
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