Name: Curried Vegetable Pasties
Prep time: 40 min
Total time: 40 min
Yield: Makes 4
Cuisine: British
Ingredients: ½ red or green pepper, de-seeded and cut into 1 cm (½-inch) cubes; 1 large carrot, cut into 1 cm (½-inch) cubes; 1 egg, beaten, or milk, to glaze; ½ onion, chopped; 1 potato, cut into 1 cm (½-inch) cubes; 1-2 teaspoons curry paste; 1½ tablespoons sunflower or vegetable oil; 50 g (2 oz) frozen peas, thawed; 500 g (1 lb) shortcrust pastry, thawed if frozen; salt

Preparation info

Makes
4

Difficulty
Easy
Ready in
40 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

These pasties are just the thing for a packed lunch or a light meal, served perhaps with a green and/or tomato salad. Once you’ve got the idea of how to make them, you can vary the vegetables included according to what you have available. There are many types of curry paste; I usually use Madras curry paste which is medium-hot, but you may prefer a milder blend, or a much hotter one.

Ingredients

Method

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Ingredients

Method

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