Curry pasty

Name: Curry pasty
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Cuisine: Asian, Indian
Ingredients: 500g strong wholemeal bread flour; 125g butter; 175ml water; 1 egg yolk; 1 egg; Pinch salt; 1 egg white; 1 medium onion, diced; 1 clove garlic, minced; 2 stalks celery, diced; 1.5 medium carrots, peeled and diced; 1/2 cauliflower, cut into florets; 1 large bell pepper, diced; 100g green lentils; 1 low salt vegetable stock cube, dissolved in 400ml boiling water; 1 tbsp plain flour; 1.5 tsp medium curry powder; 1 tsp turmeric; 1/2 tsp ground ginger; Pinch celery salt; 60g skyr; Rapeseed oil, for cooking

5 steps

Prep:2hCook:50min

Updated at: Sat, 10 Feb 2024 19:07:49 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories559.4 kcal (28%)

Total Fat21.5 g (31%)

Carbs78.4 g (30%)

Sugars4.6 g (5%)

Protein20.1 g (40%)

Sodium128 mg (6%)

Fiber15.8 g (56%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add the flour, and salt to a food processor and quickly blitz then add the butter and blitz to breadcrumbs. Add the eggs and blitz whilst pouring in the water until a ball has formed.

Step 2

Remove the ball and wrap before placing in the fridge for an hour.

Step 3

Roll out your pastry to about .3 cm thick and cut into 20-21cm circles before placing on a floured baking sheet. Re-roll the remaining flour and shape that into circles.

Step 4

Pile the filling evenly onto each circle and brush egg all around the edges before folding over and sealing with a fork. Brush all over with the remaining egg and then create two incisions on the top to allow steam to escape.

Step 5

Heat the oven to Gas mark 5/400F/200C and bake for 35-40 minutes until golden brown.