7oz Plain Flour
3oz Spread
3Tbsp Cold Water
1/2 Onion
2 3/4oz Carrots
2 3/4oz Swede
2 3/4oz Tomatoes
1 3/4oz peas
1Tbsp Medium Curry Paste
1Tbsp Milk
Sift flour into a bowl add a pinch of salt and the spreadf and rub to make crumbs. Stir in the water and shape into 4 rounds and wrap in clingfilm and pop in fridge for 30mins to overnight.
Lightly oil a frying pan and cook the chopped onion, carrots and swede for 5 mins and then add the tomatoes, peas and curry paste and fry for another 5 mins.
Preheat iven to 200c and while that's heating roll out the pastry to make 4 6inch wide circles. Brush the edges with water and spoon the filling over half of each circle. Fold the pasrty over and press to seal and brush the milk over to glaze the pastry.
Cook for 20mins and serve.
3oz Spread
3Tbsp Cold Water
1/2 Onion
2 3/4oz Carrots
2 3/4oz Swede
2 3/4oz Tomatoes
1 3/4oz peas
1Tbsp Medium Curry Paste
1Tbsp Milk
Sift flour into a bowl add a pinch of salt and the spreadf and rub to make crumbs. Stir in the water and shape into 4 rounds and wrap in clingfilm and pop in fridge for 30mins to overnight.
Lightly oil a frying pan and cook the chopped onion, carrots and swede for 5 mins and then add the tomatoes, peas and curry paste and fry for another 5 mins.
Preheat iven to 200c and while that's heating roll out the pastry to make 4 6inch wide circles. Brush the edges with water and spoon the filling over half of each circle. Fold the pasrty over and press to seal and brush the milk over to glaze the pastry.
Cook for 20mins and serve.