Dinner party

Little Indian-spiced vegetable pies with raita

Name: Little Indian-spiced vegetable pies with raita
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
Ingredients: 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 1/4 teaspoon dried chilli flakes; 1/2 teaspoon garam masala; 60ml (1/4 cup) olive oil; 1 large parsnip, peeled; 1 onion; 2 zucchini, ends trimmed; 1 small sweet potato, peeled; 2 garlic cloves, sliced; 6 fresh curry leaves; 120g cherry tomatoes, halved; 4 (25 x 25cm) shortcrust pastry sheets; 1 egg, lightly beaten; 1/2 teaspoon mild paprika; Mango chutney and raita (see note), to serve

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30m

1h 05m

Little Indian-spiced vegetable pies with raita

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by Valli Little

delicious. team

Oct 03, 2015

Veggie pies with a rustic, indian twist - they look beautiful too.

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1/4 teaspoon dried chilli flakes
1/2 teaspoon garam masala
60ml (1/4 cup) olive oil
1 large parsnip, peeled
1 onion
2 zucchini, ends trimmed
1 small sweet potato, peeled
2 garlic cloves, sliced
6 fresh curry leaves
120g cherry tomatoes, halved
4 (25 x 25cm) shortcrust pastry sheets
1 egg, lightly beaten
1/2 teaspoon mild paprika
Mango chutney and raita (see note), to serve

Method

1.

Preheat the oven to 200°C.
2.

Place cumin and coriander seeds and dried chilli in a mortar and pestle and grind coarsely (or you can use 1 teaspoon each of ground cumin and coriander). Combine spices with garam masala and oil. Season with salt and pepper.
3.

Chop parsnip, onion, zucchini and sweet potato into equal-sized pieces, toss in oil mixture, add garlic and curry leaves and spread onto a flat baking tray. Roast for 40 minutes, turning occasionally, until golden at the edges. Set aside to cool (this can be done in advance). Add the tomatoes and toss to combine.
4.

Use a 23cm round template to cut out 4 circles from pastry and place on a greased baking sheet. Divide vegetables between pastry rounds, leaving a 3cm border. Turn border in, fluting the edges. Brush edges with egg and sprinkle with paprika.
5.

Bake for 25 minutes until golden. Serve with chutney and raita.