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Little Indian-spiced vegetable pies with raita
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Ingredients:
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1/4 tsp dried chilli flakes
  • 1/2 tsp garam masala
  • 60ml (1/4 cup) olive oil
  • 1 large parsnip, peeled
  • 1 onion
  • 2 zucchini, ends trimmed
  • 1 small sweet potato, peeled
  • 2 garlic cloves, sliced
  • 6 fresh curry leaves (see note)
  • 120g cherry tomatoes, halved
  • 4 (25 x 25cm) shortcrust pastry sheets
  • 1.25 gm mild paprika
  • Mango chutney, to serve
  • Raita (see note), to serve
Instructions:
  • Preheat your oven to a toasty 200°C.
  • Grind cumin, coriander seeds, and dried chili in a mortar and pestle until coarse (or use 1 teaspoon each of ground cumin and coriander). Mix with garam masala, oil, salt, and pepper.
  • Dice the parsnip, onion, zucchini, and sweet potato evenly. Coat them in the oil mixture, mix in the garlic and curry leaves, then transfer to a baking tray. Roast for 40 minutes, flipping occasionally, until edges are golden. Let it cool down. Mix in the tomatoes until combined.
  • Cut out 4 circles from the pastry using a 23cm round template. Place them on a greased baking sheet. Divide the vegetables evenly between the pastry rounds, leaving a 3cm border. Fold the edges in, creating a fluted design. Brush the edges with egg and sprinkle with paprika.
  • Bake for 25 minutes until beautifully golden. Enjoy with a side of chutney and raita.

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