Spicy pasties

Serves 8

  • 1 tsp olive oil

  • 1 clove of garlic, finely chopped

  • 1 thumb-sized piece of ginger, peeled and finely chopped

  • 1 tsp mustard seeds

  • ½ tsp fenugreek seeds

  • 10 curry leaves

  • 200 g higher-welfare chicken, mutton or goat, cut into 1cm cubes

  • 1 small onion, cut into 1cm cubes

  • 1 x 400g tin of chickpeas, drained

  • 3 tomatoes

  • ½ head of cauliflower, broken into very small florets

  • 500 g plain flour, plus extra for dusting

  • 250 g unsalted butter, chilled

  • 1 egg, beaten, for brushing over the pastry

  • For the salad

  • 1 handful baby carrots, scrubbed clean and quartered lengthways

  • 1 soft round lettuce, outer leaves discarded, cut into slices

  • 1 small bunch of fresh mint

  • plain yoghurt , to serve

  • juice of to serve ½ lemon

Cornish pasties are a proper classic. Add in some wicked spices and less traditional veg for the filling and you've got a real treat.



Preheat the oven to 200°C/gas 6. In a small frying pan, heat the oil, then add the garlic, chilli and ginger and fry for about 1 minute, until softening, but not coloured. Add the mustard seeds, fenugreek seeds, and curry leaves and fry for a further 1–2 minutes, until the mustard seeds start to pop. Set aside to cool, then mix these spices with the rest of the filling ingredients in a large bowl, add a dash of oil, then set aside.



For the pastry, sift the flour into a bowl, add a pinch of salt, then rub in the butter with your fingertips. Pour in 150ml water and mix with your hands, squeezing until the pastry comes together. Add more water if needed, but try not to overwork it.



Divide the pastry into 8 equal pieces and shape each one into a ball. Dust a clean surface and a rolling pin with flour, then roll out each piece of pastry to the thickness of a pound coin, dusting and turning as you go. Repeat until you have 8 rounds.



Place an even amount of filling on one side of each pastry sheet and brush the edges of the pastry with a little beaten egg. Pull the other half of the pastry over, feel where the filling is and use your thumb to press down and seal around the edges. Brush the pasties all over with the beaten egg, place on an oiled baking tray and cook in the hot oven for 30–35 minutes, or until golden.



Meanwhile, toss the carrot and lettuce slices in a bowl. Chop the mint and stir into the yoghurt in another bowl with a pinch of salt and pepper. Squeeze over a little lemon juice. Serve the pasties hot, with the salad and dressing on the side.

Nutritional Information

Spicy pasties

A brilliant twist on traditional Cornish pasties

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0 foodies cooked this
Bringing together two of Britain’s favourite dishes – pasties and curry!
Serves 8
1h 30m
Not too tricky
Print this recipe
Method

Cornish pasties are a proper classic. Add in some wicked spices and less traditional veg for the filling and you've got a real treat.

Preheat the oven to 200°C/gas 6. In a small frying pan, heat the oil, then add the garlic, chilli and ginger and fry for about 1 minute, until softening, but not coloured. Add the mustard seeds, fenugreek seeds, and curry leaves and fry for a further 1–2 minutes, until the mustard seeds start to pop. Set aside to cool, then mix these spices with the rest of the filling ingredients in a large bowl, add a dash of oil, then set aside.

For the pastry, sift the flour into a bowl, add a pinch of salt, then rub in the butter with your fingertips. Pour in 150ml water and mix with your hands, squeezing until the pastry comes together. Add more water if needed, but try not to overwork it.

Divide the pastry into 8 equal pieces and shape each one into a ball. Dust a clean surface and a rolling pin with flour, then roll out each piece of pastry to the thickness of a pound coin, dusting and turning as you go. Repeat until you have 8 rounds.

Place an even amount of filling on one side of each pastry sheet and brush the edges of the pastry with a little beaten egg. Pull the other half of the pastry over, feel where the filling is and use your thumb to press down and seal around the edges. Brush the pasties all over with the beaten egg, place on an oiled baking tray and cook in the hot oven for 30–35 minutes, or until golden.

Meanwhile, toss the carrot and lettuce slices in a bowl. Chop the mint and stir into the yoghurt in another bowl with a pinch of salt and pepper. Squeeze over a little lemon juice. Serve the pasties hot, with the salad and dressing on the side.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 547
    27%
  • Carbs 48.3g
    19%
  • Sugar 3.5g 4%
  • Fat 32.6g 47%
  • Saturates 13.4g 67%
  • Protein 13.4g 30%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 tsp olive oil

  • 1 clove of garlic, finely chopped

  • 1 thumb-sized piece of ginger, peeled and finely chopped

  • 1 tsp mustard seeds

  • ½ tsp fenugreek seeds

  • 10 curry leaves

  • 200 g higher-welfare chicken, mutton or goat, cut into 1cm cubes

  • 1 small onion, cut into 1cm cubes

  • 1 x 400g tin of chickpeas, drained

  • 3 tomatoes

  • ½ head of cauliflower, broken into very small florets

  • 500 g plain flour, plus extra for dusting

  • 250 g unsalted butter, chilled

  • 1 egg, beaten, for brushing over the pastry

  • For the salad

  • 1 handful baby carrots, scrubbed clean and quartered lengthways

  • 1 soft round lettuce, outer leaves discarded, cut into slices

  • 1 small bunch of fresh mint

  • plain yoghurt , to serve

  • juice of to serve ½ lemon