Vegetable Pasties

The other food I can’t resist are savoury pastries (ok, I admit it’s the tomato sauce I really like).

Pastry
1 ½ cups flour
1 cup wholemeal flour
1 1/2 tsp turmeric
Salt
½ cup margarine
2 tsp apple cider vinegar
½ cup iced water

Filling
1 tbl oil
½ cup diced onion
1/8 tsp ground cinnamon
¼ tsp allspice
½ tsp ground cumin
¼ tsp paprika
1/8 tsp cayenne
Salt
2 large cloves of garlic minced
¾ cup coconut milk
¼ cup diced carrots
¼ cup diced potatoes
½ cup green peas
½ cup sweet corn
½ cup shredded cabbage
1 tbl minced fresh thyme
1 tbl lemon juice
Pepper

Combine flours with turmeric and salt. Rub in margarine until resembles breadcrumbs. Combine water and vinegar. Add to the dry ingredients a little at a time until the mixture forms a ball of dough. Wrap and refrigerate.

Cook the onion, cinnamon, allspice, cumin, paprika, cayenne and salt in the oil until soft and caramelised. Add the garlic and cook for another minute. Add the coconut milk, carrots and potatoes and cook covered over a low heat until tender. Add the peas, corn cabbage, thyme and lemon juice. Cook until soft. Add pepper and cool.Roll out the dough sufficient to make at least 4x6 inch circles (I used a bowl). Place 2 tbl of filling in the centre of one half of each circle. Fold the other half over and press to seal (use water if necessary). Decorate the edges with a fork and place a slit in the top. Bake on a greased tray (or use baking paper) at 350F for approx 35 minutes. Serve hot with tomoto sauce.