Indian-Spiced Potato & Butternut Pies
| Serves: | 6 medium sized pies |
| Cooking Time: | 1hour-1hour 15minutes |
| Prep Time: | 10-15 minutes |
Ingredients
- 2 large potatoes, washed and scrubbed and cubed
- 1 small butternut, peeled and seeds removed, cubed
- 4 red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp ginger, crushed
- 1 tsp each ground coriander and ground cumin
- 2 tsp garam masala (I use a hot garan masala)
- 2 tsp paprika
- 1/2 tsp cinnamon, nutmeg & cloves
- 500-750 ml chicken/vegetable stock
- 2 tbsp white sugar
- salt, to taste
- 3 Tbsp low fat plain yoghurt
- 500 g ready-made puff pastry
- egg yolk, beaten
- fresh lemons, quartered
- 50 g fresh coriander
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Cooking Instructions
- To make the curry, fry the onion, garlic and ginger until soft and translucent.
- Add the potato and butternut and fry for another minute.
- Add all the spices and allow to fry for 1 minute before adding 500ml of the stock and the sugar.
- Turn down the heat and allow to simmer for 30-45 minutes topping up with stock if the liquid reduces too much.
- After 45 minutes, check that the vegetables are cooked through.
- Add the yoghurt and season to taste. Remove from the heat and set aside.
- Pre-heat the oven to 180°c and grease a baking sheet.
- Remove the pastry from the wrapping and cut 6 squares out of the pastry.
- Spoon a few spoonfuls into the middle of the pastry. Brush the edges with egg yolk and fold the pastry over so the filling is encased. Crimp the edges and place on a greased baking sheet. Brush with egg yolk.
- Place the pies in the oven and bake for 15-20 minutes until the pastry is golden brown and crisp.
- Remove and serve with fresh lemon and coriander.
*Any remaining filling can be served with steamed basmati rice or in a roti.
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