Aromatic Vegetable Pasties with Yogurt Pastry

Name: Aromatic Vegetable Pasties with Yogurt Pastry
Yield: Makes 6
Cuisine: United Kingdom
Ingredients: 1 garlic clove, chopped finely; 125g (4oz) butter; ¼ teaspoon bicarbonate of soda; 1 small egg (size 3); 1 egg yolk; 300g (10oz) plain flour; 1 tablespoon olive oil; Salt and black pepper; 1 teaspoon ground cumin; 125g (4oz) frozen petits pois; 2 teaspoons ground coriander; 175g (6oz) potatoes, cut in small cubes; 150 ml (¼ pint) natural yogurt; Handful of fresh mint leaves, chopped finely; 2 tablespoons olive oil; 1 teaspoon salt; 250g (8oz) onions, chopped finely; 15g (½oz) butter

Preparation info

Makes
6

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

These pasties are especially good for picnics. The pastry is light and crispy and the pasties can be eaten cold (but not chilled), although they are nicest warm. Use red onions if available.

Ingredients

For the filling

15g (½oz) butter
2 tablespoons olive oil

Europe
United Kingdom
Pastry
Vegetarian

Method

To make the filling, melt the butter and oil in a large frying pan over a medium heat. Add the onions and garlic, and cook for a few minutes, stirring occasionally until the onions begin to soften. Add the potatoes and cook for 5–7 minutes, stirring occasionally, until they are just soft. Stir in the spices and cook for one minute; then remove from the heat. Add the petits pois.Turn the mixture