Curried Vegetable Pasty

READY IN: 1hr 30mins




  • Pastry.
  • 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.
  • Filling.
  • 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.