Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 8 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
8
- 300grams Kent pumpkin, deseeded, peeled, cut into 1cm pieces
- 300grams washed white potatoes, peeled, cut into 1cm pieces
- 1tablespoons garam masala
- 2teaspoons mild curry powder
- 1teaspoons garlic powder
- 2tablespoons extra virgin olive oil
- 1/3 cup caramelised onion relish
- 1 large tomato, cut into 1cm pieces
- 1 cup peas, corn & carrot, thawed
- 1/4 bunch coriander, leaves picked, roughly chopped
- 4 sheets Woolworths shortcrust pastry, partially thawed
- 1 free range egg, lightly beaten
- 1/3 cup tomato relish (to serve)
Nutrition per serving
2080kJ / 496Cal
2080 Kilojoules or 496 Calories
24% of daily energy intake*
Protein
9.0grams
Fat
24.9grams
Carbs
58.8grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Curb your hunger with the ultimate snack of shortcrust pastry filled with spiced potato and pumpkin. Ready in 3 steps. Make these vegetable pasties today.
Instruction tip
Tip:Make the filling for the pasties up to 2 days ahead. Cover and refrigerate until you’re ready to use them.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
Step 2 of 3
Combine pumpkin, potato, masala, curry and garlic powders, and oil in a large bowl. Place, in a single layer, on trays. Bake for 20 minutes or until light golden and tender. Transfer to a large bowl. Stir in caramelised onion, tomato, frozen vegetables and coriander.
Step 3 of 3
Cut 2 x 14cm rounds from each pastry sheet. Place 1/4 cupfuls of the vegetable mixture in centre of each round. Brush pastry edges with a little egg. Bring pastry edges together to form a semi-circle. Pinch pastry edges together and use your fingers to shape into frills. Place on cleaned and relined baking trays, brush with egg, then bake for 30 minutes or until pastry is golden. Serve with tomato relish.
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