Spicy Bean Pasties
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Method
For the Filling:
- Soak and cook the dried beans as per the packet instructions
- Place the canned tomatoes, coarsely chopped onion, garlic and flaked chilli in a large, heavy saucepan and bring to the boil
- Add the remaining spices, celery and carrot, and cook for a further 10 minutes
- Add the soya mince and beans then stir in the tomato purée and simmer gently for 15 minutes (you may need to add a little water)
- Set aside and allow to cool fully
For the Dough:
- Mix flour, salt and yeast in a large bowl and make a little hollow in the middle; pour the water and oil into this
- Mix the ingredients with a spoon until a dough is formed, eventually rolling into a (floured) ball with your hands
- Knead the dough on a floured surface until it becomes elastic; tacky but not sticky (add more flour if you need to)
- Add half the curry powder in to the dough and knead further until evenly distributed
To Make the Pasties:
- Divide the dough into eight even balls
- Roll each out on a floured surface one at a time, spooning some of the filling into the centre
- Brush a little of the soya milk onto the edge of one half of the pastry and fold the top over, crimping the seal with a fork
- When all eight pasties are formed, place them on a greased baking tray
- Stir together the remaining curry powder and soya milk, liberally brushing the top of each pasty
- Allow the dough to rise in a warm place for half an hour
- Bake in a hot oven for 12-15 minutes
- Serve immediately or allow to cool before refrigerating
Cooking Temperature: 220 degrees
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Cooking Time: 12-15 Minutes
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Serves: 8
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Keeps For: 3 days
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Tips and Comments
- Delicious warm with hot veggies for a comforting evening meal or equally good cold with salad for lunch!
- See Not-Dairy for details of soya milk.