Curry Vegetable Pasties with Spinach Sauce
Vecon, a natural vegetable stock paste, is available from health food stores and some supermarkets. Pasties and sauce can be prepared 2 days ahead. Or the pasties can be frozen. I make these in large lots so I always have some on hand.
Vecon, a natural vegetable stock paste, is available from health food stores and some supermarkets. Pasties and sauce can be prepared 2 days ahead. Or the pasties can be frozen. I make these in large lots so I always have some on hand.
- 1 onion chopped
- 1/2 cup water
- 1 cup water
- 1 egg beaten
- 1 clove garlic crushed
- 2 cloves garlic crushed
- 1/4 cup sesame seeds
- 20 grams butter
- 1 teaspoon ground ginger
- 500 grams sweet potato chopped
- 2 cups cooked or frozen mixed vegetables
- 2 tablespoons fruit chutney
- 1 teaspoon garam masal
- 1 tablespoon hot curry powder
- 4 sheets puffed pastry
- 2 green shallots chopped
- spinach sauce
- 2 teaspoon butter
- 1/2 bunch english spinach (about 20 leaves)
- 1/2 teaspoon vecon
- 1 tablespoon sour cream
- Carbohydrate 55.8189493622501 g
- Cholesterol 2488.86041665853 mg
- Fat 932.048882676667 g
- Fiber 12.4247750775814 g
- Protein 22.7282981391919 g
- Saturated Fat 584.287529817674 g
- Serving Size 1 1 Serving (1541g)
- Sodium 6716.12255279648 mg
- Sugar 43.3941742846687 g
- Trans Fat 65.3852621370389 g
- Calories 8491 calories
Step-by-step
- Any type of leftover cooked vegetable will do
- Chopped all uncook vegetable and put all veg and spices in a frying pan with a little water and butter, stir over heat for about 1-2 minutes or until veg is soft. Remove from heat and cool
- Cut pastry sheete in 1/4 Divied veg mix bettwin pastry, brush edges of pastry with egg, fold in half to from triangles, pinch edges together to seal
- Place on greased oven trays and brush with egg sprinkle with seasame seeds.
- Back in moderately hot oven about 20 minutes or until lighly browned.
- Heat butterin a pan, add garlic and spinach, cook over heat for about 3 minutes, or until spinach is soft.
- Stir in blended vecon and water, simmer, covered, for 2 minutes.
- Blend smooth, return mixture to pan, bring to the boil. Remove from heat, stir in sour cream. Pour over pasties
- Enjoy
Golden pastry triangles shatter under the fork to reveal a steaming center of spiced sweet potato and vegetables, all anchored by a vibrant green sauce. Building these pasties relies on strategic temperature management, specifically ensuring the cooked vegetable filling cools completely before it touches the puff pastry. Warm filling melts the butter layers inside laminated dough prematurely, which ruins the rise and causes butter to leak out onto the baking tray before the oven reaches its moderately hot temperature of roughly 200 degrees Celsius. Chopping the sweet potato finely ensures it softens within the brief one-to-two-minute pan-steaming window alongside the onions and spices. When sealing the triangles, press the edges firmly and brush thoroughly with beaten egg to create a secure protein bond that prevents the filling from expanding and bursting the seams during baking. While the pasties bake for twenty minutes until lightly browned, the spinach sauce comes together quickly in a separate pan. Cooking the spinach leaves and garlic briefly in butter drives off excess moisture before blending with vecon and water, ensuring the final sauce retains a vibrant flavor profile rather than a watery consistency. Sour cream is stirred in only after the blended mixture returns to a boil and is removed from the heat, preventing the dairy proteins from curdling under direct high heat. Both components can be prepared up to two days ahead and stored in the refrigerator, or assembled in large batches for the freezer. Scaling the production up requires simply multiplying the filling ingredients while keeping the pastry sheets measured to uniform quarter divisions.
