*  Exported from  MasterCook  *
 
                          SPICED VEGETABLE PASTIES
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PASTRY-----
   50       g            Wholemeal flour
   50       g            Plain white flour
      1/4   ts           Salt
   50       g            Margerine
                         -----FILLING-----
      1/2                Peeled and chopped onion
    1       tb           Oil
      1/2                Crushed garlic clove
      1/2   tb           Ground coriander
      1/2   ts           Ground cumin
   50       g            Peeled and diced potato
   50       g            Peeled and diced carrots
  210       g            Chick peas
                         Salt
                         Pepper
 
   Filling.
   
   1. Fry the onion in the oil for 5 minutes and add the
   garlic, spices,
      carrot and potato. Cook for ten minutes, or until
   the vegetables
      are tender.
   
   2. Add the chick peas and season with the salt and
   pepper. Leave to cool
      down.
   
   3. Preheat the oven to 200C/400F/GM6.
   
   Pastry:
   
   1. Sift the flours and salt into a large bowl. Add the
   margerine and
      rub into the flour with your hands until the
   mixture is like bread-
      crumbs.
   
   2. Add the cold water and press the mixture together
   to form a dough.
      Turn out onto a floured board and divide into 2
   equal pieces.
   
   3. Take out one piece of the dough and knead lightly,
   pressing it into a
      round shape.
   
   4. Roll it into a circle about 15cm across. Put 1/2 of
   the vegetable
      mixture on top and fold into a pasty type shape and
   press the edges
      together.
   
   5. Pierce a couple of holes in the top and bake for 20
   minutes or until
      crisp.
   
   This recipe is also nice with filo pastry, or the
   samosa packets you can buy. If you use filo pastry
   remember to brush the outside with some melted
   margerine or butter to prevent sticking.
  
 
 
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