Curried Vegetable Pasties (Vegan / Dairy-Free)
Bit of the Good Stuff
Bit of the Good Stuff
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Ingredients

  • 6 pasties Hands on time
  • 1 hour
  •  
  • Filling
  • 2 TBSP mild curry paste (e.g. Pataks korma paste)
  • 240 ml / 1 cup water
  • 1 medium sweet potato (140g), finely diced (peeling is optional)
  • 1 medium carrot (120g), finely diced
  • 1 large onion (150g), finely diced
  • 1 red bell pepper or sweet romano pepper (190g), deseeded and finely diced
  • 1 celery stick (65g), trimmed and finely diced
  • 70 g / ½ cup frozen green peas
  • 50 g / ¼ cup creamed coconut (or coconut butter), finely chopped*
  • 2 TBSP fresh coriander leaves (cilantro), finely chopped
  •  
  • Pastry
  • 140 g / 1 cup chapatti flour or fine wholemeal (whole wheat pastry) flour
  • 140 g / 1 cup plain (all purpose) flour
  • ¼ tsp salt
  • ¼ tsp ground turmeric
  • 100 g / ½ cup aroma-free coconut butter (e.g. Tiana) or dairy-free spread/ vegan butter
  • 5-8 TBSP cold water
  • Soya milk, for glaze

Instructions

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