Last night we made a cross between a Cornish pasty and a samosa - potato and spice filling, short pastry casing.
Edmond's Cook Book Short Pastry
1t baking powder
cold water to mix
Sift flour and salt, rub in butter, add baking powder. Add a T of water at a time until the dough only JUST holds apart. The crumblier the more tender the pastry will be when its cooked; if you add too much water, the pastry will be tough. Pop into the fridge while you cook the filling.
4 medium potatoes
1 large carrot
1 large onion
1t minced ginger
1t minced garlic
1t minced coriander
½t garam masala
1t curry powder of your choice
1t mustard seeds/full grain mustard
1t cumin seeds
salt and pepper to taste
Parboil potatoes, then fry onions and carrots, add spices and stir while the spices cook a little and become fragrant. Then add the
potatoes, stir, and remove from the heat. Let the mixture cool a little while you roll out the pastry, and cut into rounds using a small plate as a guide. You should get about 5 (and a midget from the left overs). Place 1-2T of filling into the middle of each round, wet the edges so the pastry sticks together, and then pinch two sides together to make a crescent.
Bake at 200° for about 15 minutes then check to ensure they're not going too brown. If they are, turn the oven down to 190° for the rest of 30 mins.
They were so yummy. We had savoy cabbage and
broccoli with them. And lashings of tomato sauce of course!
PS: Savoy cabbage is so pretty, I had to take a picture of it!