Curried Vegie Pasties
1 tbsp vegetable oil
1 large onion, diced
1 medium carrot, diced
1 small-medium sweet potato, diced
3 corn cobs, kernels removed
2 celery stalks, diced
1 garlic clove, crushed
1 cup small broccoli florets
1 tbsp curry powder
2 tbsp plain flour
½ cup vegetable stock
freshly ground salt & pepper
2 tbsp freshly chopped coriander
1 egg
¼ cup milk
4 puff pastry sheets
cooking oil spray
1 large onion, diced
1 medium carrot, diced
1 small-medium sweet potato, diced
3 corn cobs, kernels removed
2 celery stalks, diced
1 garlic clove, crushed
1 cup small broccoli florets
1 tbsp curry powder
2 tbsp plain flour
½ cup vegetable stock
freshly ground salt & pepper
2 tbsp freshly chopped coriander
1 egg
¼ cup milk
4 puff pastry sheets
cooking oil spray
Preheat oven to 190°C. Heat oil in large pot and gently saute onion, carrot, sweet potato, corn, celery and garlic until soft. Add broccoli and curry powder, mix well and cook to toast. Then add flour and gently cook for a minute or so, continually stirring. Add stock, seasonings and coriander. Mix well and cook for about 5 mins until thick, adding more stock if needed. Then allow to cool a little. Whisk together egg and milk, and cut pastry into 4 rounds. Then lightly brush egg wash around edges and put vegie mix on one half, leaving an edge. Fold pastry over, crimp edge with a fork and brush all over with egg wash. Then place pasties on a lightly oiled baking tray and cook in oven for about 15 mins until golden brown.