Prep 30 mins
Cook 1 hr
This is a spicy vegetarian pasty. You can adjust the amount of chili depending on how hot you like it.
- 2 small red potatoes (diced)
- 1 carrot (diced)
- 1 cup peas
- 2 tablespoons vegetable oil or 2 tablespoons corn oil
- 2 teaspoons cumin seeds
- 1 1⁄2 teaspoons lemon juice
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon chili powder
- 1⁄8 teaspoon turmeric
- 1 teaspoon cumin coriander powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper (ground)
- 2 teaspoons milk
- 8 ounces all-purpose flour
- 4 ounces vegetable shortening
- 4 ounces butter
- 3⁄4 teaspoon salt
- ice water
- Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
- Add just enough iced water to make a dough that comes clean away from the bowl.
- In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound.
- Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
- Add the carrots, peas, salt, spices and lemon juice.
- Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
- Roll out on a floured surface to a narrow strip.
- Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
- Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
- Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape.
- Cover the pastry with milk or egg wash and bake for 50-60 minutes.