Curry Vegetable Pasties with Spinach Sauce

My Go-To Comfort Food: Curry Vegetable Pasties with Spinach Sauce

As a busy working mom, finding time to cook delicious and nutritious meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework help, and the ever-present mountain of laundry. But even amidst the chaos, I refuse to compromise on good food. That's where my Curry Vegetable Pasties with Spinach Sauce come in. This recipe is my secret weapon for transforming simple ingredients into a flavour-packed meal that's both satisfying and surprisingly easy to make. The best part? I can prep much of it ahead of time, making it perfect for those crazy busy weeks.

I stumbled upon this recipe years ago, while browsing through a collection of vintage cookbooks. It immediately caught my eye with its promise of vibrant flavors and versatility. The pasties themselves are a delightful mix of tender vegetables enveloped in flaky pastry, while the creamy spinach sauce adds a touch of elegance and richness. It's the kind of dish that feels both comforting and sophisticated, perfect for a casual weeknight dinner or a more formal gathering. The beauty of this recipe lies in its adaptability. You can use any leftover cooked vegetables you have on hand—broccoli, carrots, peas, beans—whatever suits your fancy or what's in your fridge. This flexibility is a lifesaver when you're short on time and trying to minimize food waste.

The process is surprisingly straightforward. I typically prepare the vegetable filling and the spinach sauce in advance, storing them separately in the refrigerator. When it's time to assemble the pasties, all I need to do is combine the filling and pastry, bake them to golden perfection, and then pour the heavenly spinach sauce over the top. The entire process, from start to finish, takes no more than an hour, even including the preparation time. And the leftovers? They're even better the next day! I often double or triple the recipe and freeze the leftover pasties for quick and easy meals on those extra hectic days.

The Magic of Vecon: The recipe calls for Vecon, a vegetable stock paste. While it might not be a pantry staple for everyone, it's a game-changer for adding depth and umami to the spinach sauce. You can find it in most health food stores or even some larger supermarkets. If you can't locate Vecon, you can always substitute with a good quality vegetable broth or bouillon cube.

Serving Suggestions: These pasties are incredibly versatile. They're equally delicious served on their own as a light lunch or as a side dish to a more substantial meal. I often pair them with a simple green salad for a well-rounded and nutritious meal. They’re also fantastic served with a dollop of plain yogurt or a side of fluffy rice. And don't underestimate the power of a good chutney—it adds a wonderful contrasting flavor that perfectly complements the richness of the pasties and sauce.

Beyond the Recipe: This recipe is more than just a meal; it's a testament to the power of simple ingredients and efficient cooking. It’s a reminder that even amidst the whirlwind of daily life, we can still create nourishing and delicious food that satisfies both body and soul. For me, it's a little piece of comfort, a moment of calm amidst the storm, and a testament to the joy of cooking and sharing delicious food with loved ones.

So, next time you're feeling overwhelmed by a busy schedule, I urge you to give this recipe a try. It's a fantastic way to bring a little bit of warmth and deliciousness to your week. The flavors are incredible, the process is surprisingly simple, and the end result is a meal that will leave everyone feeling satisfied and happy. And the best part? You might just find yourself with a new go-to recipe that helps you navigate the chaos of daily life with a little more ease and a lot more flavor.

Step-by-step

• Any type of leftover cooked vegetable will do
• Chop all uncooked vegetables and put all vegetables and spices in a frying pan with a little water and butter, stir over heat for about 1-2 minutes or until vegetables are soft. Remove from heat and cool.
• Cut pastry sheets into 1/4. Divide vegetable mix between pastry, brush edges of pastry with egg, fold in half to form triangles, pinch edges together to seal.
• Place on greased oven trays and brush with egg; sprinkle with sesame seeds.
• Bake in a moderately hot oven for about 20 minutes or until lightly browned.
• Heat butter in 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 a boil. Remove from heat, stir in sour cream.
• Pour over pasties.
• Enjoy!