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.
Punchy prawn and potato curry pasties
Ingredients
6
servings
-
- 450 g
- 220 g
- 1 tsp
- 2 tsp
- 2 tbsp
- 450 g
- 2 tsp
- 2 tbsp
- 200 g
- 1 bulb
- 1 tbsp
- 1 clove
- 1 tbsp
- 3 pieces
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Preparation
Turn out and kneed to bring together, then cover and chill for 1 hour.
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.
Add cubed, blanched potatoes, peas for bulk and the prawns. Cook for 5mins (you may need a little water to loosen). Chill completely.
Roll out the pastry, cut into 175mm circles and brush the edges with the beaten egg yolks for colour.
Add the filling, then fold over, press the sides with a fork, and use an egg wash.
Cook at 200C in the oven for about 25mins, and when ready, serve with cucumber raita.
