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    You are in: Home / Recipes / Curried Vegetable Pasty Recipe
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    Curried Vegetable Pasty

    Curried Vegetable Pasty. Photo by Pie Queen

    1/2 Photos of Curried Vegetable Pasty

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Pie Queen's Note:

    This is a spicy vegetarian pasty. You can adjust the amount of chili depending on how hot you like it.

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    Ingredients:

    Servings:

    Units: US | Metric

    pastry dough

    Directions:

    1. 1
      Pastry.
    2. 2
      Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
    3. 3
      Add just enough iced water to make a dough that comes clean away from the bowl.
    4. 4
      Filling.
    5. 5
      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.
    6. 6
      Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
    7. 7
      Add the carrots, peas, salt, spices and lemon juice.
    8. 8
      Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
    9. 9
      Roll out on a floured surface to a narrow strip.
    10. 10
      Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
    11. 11
      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.
    12. 12
      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.
    13. 13
      Cover the pastry with milk or egg wash and bake for 50-60 minutes.

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    Nutritional Facts for Curried Vegetable Pasty

    Serving Size: 1 (549 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1663.4
     
    Calories from Fat 1068
    64%
    Total Fat 118.7 g
    182%
    Saturated Fat 47.6 g
    238%
    Cholesterol 122.6 mg
    40%
    Sodium 2991.8 mg
    124%
    Total Carbohydrate 132.3 g
    44%
    Dietary Fiber 12.0 g
    48%
    Sugars 8.3 g
    33%
    Protein 20.8 g
    41%

    The following items or measurements are not included:

    cumin coriander powder

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