Name: Tandoori vegetable pastries
Cook time: 30 min
Total time: 30 min
Ingredients: 1/2 cup natural yoghurt; 1/4 cup tandoori paste; 400 gram kumara, peeled, cut into 1cm cubes; 2 parsnips, peeled, cut into 1cm cubes; 1 tablespoon olive oil; 1 chopped red onion; 1 red capsicum, seeded, chopped; 1/2 cup water; 400 gram can, drained chickpeas; 1 zucchini, chopped; 1 cup frozen peas, thawed; 2 tablespoon coriander, chopped; 6 sheets frozen shortcrust pastry; 1 lightly beaten egg; mango chutney, to serve

Ingredients

1/2 cup natural yoghurt

1/4 cup tandoori paste

400 gram kumara, peeled, cut into 1cm cubes

2 parsnips, peeled, cut into 1cm cubes

1 tablespoon olive oil

1 chopped red onion

1 red capsicum, seeded, chopped

1/2 cup water

400 gram can, drained chickpeas

1 zucchini, chopped

1 cup frozen peas, thawed

2 tablespoon coriander, chopped

6 sheets frozen shortcrust pastry

1 lightly beaten egg

mango chutney, to serve

Method

Tandoori vegetable pasues

1.In a large bowl, combine yoghurt with tandoori paste. Add kumara and parsnips. Toss to coat.

2.In a large frying pan, heat oil on medium. Saute onion and capsicum 3-4 minutes, until tender.

3.Add kumara mixture and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 10 minutes, until vegetables are tender. Mix in chickpeas, zucchini, peas and coriander. Cool.

4.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

5.Cut six 18cm-circles from pastry. Brush edges with a little water. Spoon 1/3 cup filling onto one side of each circle. Fold over to enclose filling, pressing edges together to seal.

6.Arrange on tray and brush with egg. Bake 12-15 minutes, until pastry is crisp and golden. Serve with chutney.

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Ingredients

Method

Tandoori vegetable pasues

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