You will need:
- A good handful of diced zucchini, pumpkin, sweet potato, cherry tomatoes and fennel (or any of you favourite vegetables, like eggplant etc)
- Short crust pastry (1 sheet will make 4 small-med tarts)
- Olive oil
- Garlic cloves (up to you how many)
- Milk
- 6 curry leaves (fresh are best, but dried work fine)
- Paprika/cayenne pepper
Spice mix:
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- chilli flakes
- salt and pepper
- 1/4 tsp garam marsala
For yoghurt mix:
- Natural yoghurt
- A good squeeze of lemon juice
- Cucumber, finely chopped
How to create:
- Defrost pastry sheet(s)
- Combine all vegetables in a bowl, drizzle with oil
- Put spice mix in a mortar and pestle and crush together
- Sprinkle the spice mix over veggies and stir to coat them all, add the curry leaves
- Place on a baking tray and bake for about 40 mins, or until cooked through
- Cut the pastry into quarters and put a good spoonful of the veggie mixture into the
centre, twist the sides in a clockwise format to create a case around the veggies
- Brush the edges of the pastry with milk and sprinkle with paprika or cayenne pepper
- Bake at 180 for about 15-20 mins or until the pastry is cooked and golden
- For the yoghurt mixture, combine all ingredients in a bowl
Serve these delicious pies with a dollop of the yoghurt mixture and a nice fresh salad.
All I can say to that, is YUM!!
