Curry vegetable Pasties whith Spinach sauce

Vecon, a natural vegtable stock paste, is abailable from health food stores and some supermarkets. Pasties and sauce cna be prepared 2 days ahead. Or the pasties can be frozen. I make these in large lots so I always have some on hand,

Category: Main Dish

Cuisine: Indian

☆☆☆☆☆

2 reviews 
Ready in 20 minutes
by rainbowbrush

Ingredients

500 grams Sweet potato chopped

20 grams Butter

1 Onion chopped

2 cloves Garlic crushed

2 cups cooked or frozen mixed vegetables

2 tablespoons Fruit chutney

1 teaspoon Ground ginger

1 teaspoon Garam masal

1 tablespoon Hot curry powder

1 cup Water

1 Egg beaten

1/4 cup Sesame seeds

4 sheets Puffed pastry

2 Green shallots chopped

2 teaspoon Butter

1 clove Garlic crushed

1/2 bunch English Spinach (about 20 leaves)

1/2 teaspoon Vecon

1 tablespoon Sour cream

1/2 cup Water


Directions

Pasties 1 Any type of leftover cooked vegetable will do 2 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 3 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 4 Place on greased oven trays and brush with egg sprinkle with seasame seeds. 5 Back in moderately hot oven about 20 minutes or until lighly browned. Spinach Sauce 1 Heat butterin a pan, add garlic and spinach, cook over heat for about 3 minutes, or until spinach is soft. 2 Stir in blended vecon and water, simmer, covered, for 2 minutes. 3 Blend smooth, return mixture to pan, bring to the boil. Remove from heat, stir in sour cream. Pour over pasties 4 Enjoy

Reviews

☆☆☆☆

Yum! Very nice, will make again

Katchalata
☆☆☆☆☆

I love to make this and it is one that I use as a back up when friends come over, for a quick snack or a main dish. It freezes well. [I posted this recipe.]

rainbowbrush

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