- One packet of just roll short crust
- one sweet potato, chopped small
- 1/4 of a butternut squash, chopped small
- six pellets of frozen spinach
- one onion, chopped small
- two cloves of garlic, chopped small
- six tbsp of coconut milk
- 1 1/2 tsp cumin
- 1 tbsp tamarind paste
- knob of ginger, chopped v small
- Lime juice to taste
- chili powder, to taste
- 1 egg
Par boil the sweet potato and squash, adding spinach at the end to defreeze.
Sautee the onion and garlic till translucent, then add the sweet potato, squash and spinach to the pan. Sautee for a minute, before adding the cumin and ginger. Stir, add the tamarind. Stir, add the coconut milk and lime. Stir, add salt and pepper to taste, then whack a lid on and leave for five minutes.
While you’re waiting, roll out the pastry, nice and thin. Use a plate to cut circles in it.
When the potato mix is ready (N.B: it can’t be watery or saucy, otherwise the pastry will go soggy when you add it) spoon a couple of tablespoons of the mixture into the middle of each circle (the amount you need depends on the size of the plate, dur, but make sure there’s spare round the outside to close the pasties up).
Fold the circles in half (so you have semi circles with potato mixture in the middle), squeeze the edges together and tuck them into ‘authentic, Cornish pasty folds’, like the ones they sell at train stations. Brush with egg (I forgot to do this, the world didn’t end).
Oh yes, you should have pre-heated the oven to gas mark 5. Pop the pasties on some baking paper on a tray, and stick in them in the (pre-heated) oven for about 35 mins, turning half way, till both sides are golden.
Remove from oven. Very lightly dust the ones for adults in chill powder. Leave the ones for kids.
And viola, perfect picnic or snack food. We took them on the train to Brighton yesterday to visit Sarah and Stan. J ate them like a champ, till he saw the tuppaware box full of cake Sarah had sent us home with…