Curried Vegetable Pasties to spice up this grey day. Easy to make and very moorish.

INGREDIENTS

1 Aubergine

2 Sticks Celery

1 Red Pepper

1 Red Onion

1/2 Courgette

1 Teaspoon Garlic Puree

2 Teaspoon Tomato Puree

1 Tablespoon Madras Paste

1 Tablespoon Honey

3 Heaped Teaspoons Ground Almond

Juice of 2 Limes

Large Pinch of Chopped Coriander and Parsley

Salt and Pepper to Taste

1 Packet Ready Rolled Puff Pastry

1 Egg

METHOD

Preheat your oven to 200°C.

Dice the aubergine, celery, red pepper, red onion and half a courgette.

Add the diced vegetables to a large frying pan with some oil.

Soften slightly then add the garlic puree, tomato puree, madras paste, honey, ground almond, lime juice, chopped coriander, parsley, salt and pepper.

Mix everything together and leave cook down for a few minutes.

Take the pan off the hob so the mixture can cool slightly.

Roll out your pastry and cut into large squares.

Mix the egg in a bowl and egg wash the pastry squares.

Add a couple large tablespoons of the vegetable mixture to the middle of the pastry square.

Fold the pastry diagonally over the mixture to form a triangle.

Press the corners together, egg wash the top of the pastry and score a small hole into the top of the pastie to let air out.

Put the pasties on a pre lined baking tray and put in the oven for approximately 15 minutes (until they go golden brown).

Serve hot.

#julianneats #curriedvegetablepasties #curriedvegetables #veggierecipe #easyeats #midweekmeal #food #foodblog