Saturday, December 1, 2012
Potato & Curried Pea Pasties
Curried potato, pea and zucchini pasties wrapped in flaky crust and baked until golden brown. Serve with a green salad and baked beans!
One Year(ish) Ago Today Bbq Rice Bowls
Potato & Pea Pasties
serves 4, 6-8 pasties depending on size
2 russet potatoes, peeled
2 tbl extra virgin olive oil
1 small red onion, small dice
1 carrot, small dice
1 zucchini, small dice
1/2 cup frozen peas
1 tbl yellow curry paste
1 tsp cumin
1/2 tsp ground coriander
salt and pepper
2 tbl minced cilantro
1 crust recipe or 2 rolls puff pastry, thawed
Preheat the oven to 375.
Bake or boil the potatoes until completely tender and cooked through. Transfer to a bowl, coarsely mash and set aside.
Saute the onion and carrot in olive oil until they start to become tender, 5 minutes. Add the zucchini, peas, curry, cumin, coriander and season with salt and pepper. Continue to cook for 5-7 more minutes.
Add the vegetables to the potatoes and add the cilantro. Taste and season with salt and pepper.
Roll out the pie crust on a floured counter and cut out large circles.
(Or unroll each puff sheet and roll out so the dough is thinner. Cut large circles, 8 total. Do not overlap the puff pastry as it will be too thick and won't cook through correctly)
Fill the middle with potato mixture and fold the dough over. Press to seal the edges and crimp with a fork.
Bake on a greased baking sheet for 30 minutes until golden brown.
Pie Crust Recipe
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 cups vegan butter, cold and cubed
1 1/2 tsp salt
1/2-3/4 cup ice cold water
Combine the flour, butter and salt in a food processor (or in a bowl by hand) and pulse until the butter is in small pebble sized pieces.
Slowly stream in the ice water a little at a time until the dough just comes together.
Dump out on a counter and knead into a smooth ball of dough. Divide into 2 discs and flatten. Wrap in plastic and chill for 1 hour or until ready to use.