Page 2 - Veggiefood Presentation
P. 2
Apple and pear Curried
Pasties
Ingredients Method
1 medium sized potato peeled and diced Preheat the oven to 200c
1 apple and 1 pear chopped into dice
1 Carrot peeled and chopped Put the oil and ginger onion and garlic in to a
saucepan and cook until soft. Then add the carrots
1 onion finely chopped cook for a few minutes add the spices to the
1 clove of garlic finely chopped saucepan cook for a few more minutes then put in
1 tablespoon of raisins the potato raisins and apple, pear and mix together.
4 Cardamom pods. (Crush and use the small
black seeds). Add the stock cube to the mix add the water and
½ teaspoon fresh ginger. simmer for 10 minutes put in the peas and sweet
1 teaspoon turmeric. corn then mix together.
½ teaspoon of ground cinnamon. Lower the heat and simmer for 5 minutes.
½ teaspoon of ground cumin.
1 teaspoon of ground coriander and parsley. Add the cornflour to the milk and mix together add
½ teaspoon of mild chili powder. the milk mix to the curry until it thickens then add
the coriander and parsley and season to taste.
1 handful of grated cheese Leave to cool when cooled down add the cheese.
1 vegetable oxo cube
A handful of Frozen Peas and sweet corn Roll out the puff pastry on a lightly floured surface
Tesco Puff Pastry Block 500G to approximately 3mm thickness. Using a 12cm
100ml water and cornflour and some milk plate as a template to cut out the pastry.
Salt and pepper to taste Spoon the curry mix into half of the circle of puff
pastry brush the edge of pastry with a little egg.
Fold the other half of the pastry over the filling to
form a half-moon shape and crimp the edges well
to seal.
Place the wraps on a baking tray and brush with
some of your beaten egg and cook in the oven until
golden.
Eat hot or cold.
