The ingredient of Little Indian-spiced vegetable pies with raita
- 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 (see note)
- 120g cherry tomatoes, halved
- 4 (25 x 25cm) shortcrust pastry sheets
- 1 egg, lightly beaten
- 1/2 teaspoon mild paprika
- Mango chutney, to serve
- Raita (see note), to serve
The instruction how to make Little Indian-spiced vegetable pies with raita
- Preheat the oven to 200u00b0C.
- 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.
- 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.
- 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.
- Bake for 25 minutes until golden. Serve with chutney and raita.
Nutritions of Little Indian-spiced vegetable pies with raitacalories: 913.936 calories
calories: 58 grams fat
calories: 21 grams saturated fat
calories: 82 grams carbohydrates
calories: 18 grams sugar
calories: 14 grams protein
calories: 105 milligrams cholesterol
calories: 752.56 milligrams sodium