Page 27 - Veggiefood Presentation

Persimmon Curry

Pasty

Ingredients Method

1 medium sized potato diced Preheat the oven to 180c / gas mark 4
1 Persimmon chopped into diced Boil the potatoes in lightly salted water
1/4 of an onion finely diced cook for 10 minutes or until soft.
1 clove of garlic finely chopped Heat the oil in a deep frying pan. Then
2 Cardamom pods. (Crush and use add onions, garlic and cook for a few

the small black seeds). minutes. Put in the Crushed Cardamom
½ teaspoon ground ginger. seeds and cook for a few more minutes,
1 teaspoon turmeric. then add the cinnamon, cumin, mild chili
A pinch of ground cinnamon. powder, ground ginger, curry powder
A pinch of ground cumin. and turmeric. Mix well add the oxo cube
A pinch of ground coriander. water and mix together. Add the
Persimmon, ground coriander and
A pinch of mild chili powder. broccoli and cook for 5 minutes then
Tesco Puff Pastry Block 500G mash up all the Ingredients together and
100ml water leave to cool.
1 veg oxo cube Roll out the puff pastry on a lightly
salt and pepper to taste floured surface to approximately 3mm
½ Broccoli finely chopped. thickness. Using a 12cm plate as a

1 egg beaten. template to cut out the pastry.

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.