Thursday, October 6, 2011

Samosa, curry puffs or little vegetable pasties

These little treats are a quick and easy way to use up leftovers. Today I used leftover chickpea and vegetable curry or you could use leftover roast vegetables, chili, thick lentil and vegetable pasta sauce, tofu and stir fry vegetables. Anything really, just make sure that the mixture isn't too moist, otherwise you'll end up with a big mess when you cook your parcels.

Here is the original pastry recipe, I'll add my modifications in (..........)

1 cup wholemeal flour

1 cup unbleached white plain flour

1/2 cup wholemeal SR flour

3 tablespoons + 3 teaspoons olive oil

1 tablespoon + 1 teaspoon lemon juice

1 cup cold water (I use 4 tablespoon of milk kefir or yoghurt in a half cup measure, top up with water, then add more water as you mix the pastry).

Sift flours together add oil and lemon juice. Using a butter knife lightly combine the oil and lemon juice into the flour, then rub the mixture using your finger tips till it resembles breadcrumbs. Add the kefir/water then gradually add more water as needed. Mix well until it comes together in a ball. Knead lightly then allow to rest 3o minutes or longer in the fridge.

Prepare your filling, chop or mash the mix to the desired consistency. Sorry I'm not able to give exact amounts of filling required. I'd say you need approximately 2 cups or, if you're like me just stretch it out with the leftover rice from the curry.

Prepared your baking sheets, either grease or line with baking parchment. Preheat the oven to moderate 180C.

The parcels can be whatever size you like. Divide equally into eight for large size, I usually stretch it out to make 16 or 18 puffs. Roll the dough on a lightly floured surface into a circle, you want it fairly thin. Brush some water around the edges of the dough, place a spoon full of mixture on one half (keep about a 1 cm clear from the edge), fold over the dough to encase the mix, either crimp the edges with the tines of a fork or if you want to be fancy, lighty brush the curved edge with a little water and fold the edges over (sorry its a bit hard to explain). Use a fork to make a few holes in the top of the parcel, then place on your baking tray. Continue on till you either run out of filling or pastry.

Brush the tops with egg wash (optional) and bake for approximately 30 - 40 minutes depending on your oven. Turn your trays around and swap shelves half way through baking.

Serve as a meal with a green salad, chutney or homemade ketchup. They are great for a snack or even as finger food for a party.

Leftover pastry can be stored in the fridge and used the next day.




Rose said...

Yours look so nice Lisa, thanks for this recipe.

Sue xx said...

Beautifully presented as always, Lisa. The olive oil in the pastry makes it quite different to regular pastry doesn't it? If you don't have any left-over curry it's nice with roughly mashed potatoes and peas and some fried Indian spices and garlic.

Lisa said...

Thanks ladies.
Yes Sue the pastry is different, a little more stretchy I think. Hmmm I like the potato and pea mix. Thanks :)