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Punchy prawn and potato curry pasties

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Ingredients

450 g g plain flour plain flour
(For the pastry)
220 g g Cubed Butter Cubed Butter
(For the pastry)
1 tsp tsp salt salt
(For the pastry)
2 tsp tsp tumeric tumeric
(For the pastry)
2 tbsp tbsp ice-cold water ice-cold water
(For the pastry)
450 g g king prawns king prawn
(For the filling)
2 tsp tsp cumin cumin
(For the filling)
2 tbsp tbsp peas peas
(For the filling)
200 g g small cubed blanched potatoes small cubed blanched potatoes
(For the filling)
1 bulbs bulb diced onion diced onion
(For the filling)
1 tbsp tbsp grated fresh ginger grated fresh ginger
(For the filling)
1 cloves clove grated garlic grated garlic
(For the filling)
1 tbsp tbsp tomato puree tomato puree
(For the filling)
3 pieces piece beaten egg yolks beaten egg yolks
(For the filling)
Cucumber raita Cucumber raita
(To serve)

Punchy prawn and potato curry pasties

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45 min
(21)

Method

  1. For the pastry, pulse the flour, salt, turmeric and cubed butter to form a damp breadcrumb. Then add 2 tbs of ice-cold water and pulse.
  2. Turn out and kneed to bring together, then cover and chill for 1 hour.
  3. For the filling, slowly caramelise a finely diced onion, fresh ginger for punch, cumin and grated garlic for 15mins. Then, add the tomato purée and cook for 5 minutes.
  4. Add cubed, blanched potatoes, peas for bulk and the prawns. Cook for 5mins (you may need a little water to loosen). Chill completely.
  5. Roll out the pastry, cut into 175mm circles and brush the edges with the beaten egg yolks for colour.
  6. Add the filling, then fold over, press the sides with a fork, and use an egg wash.
  7. Cook at 200C in the oven for about 25mins, and when ready, serve with cucumber raita. 

Tags

Main