Spicy vegetable triangles

Spicy vegetable triangles


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Serve these mildly spicy pastries as an appetiser or as a light meal with salad. Mango chutney or yogurt flavoured with garlic and mint go well with them.

Lynn Lewis and Joachim Wahnschaffe

Serves: 12 

  • for the pastry
  • 350g (2¾ cups) plain flour
  • 1 egg
  • 60 ml (¼ cup) oil
  • 1 tablespoon vinegar
  • for the filling
  • 2 cloves garlic
  • 2 tablespoons oil
  • 4 spring onions, chopped
  • 150g (1 cup) grated pumpkin
  • 150g (1 cup) grated potato
  • 100g (1½ cups) chopped broccoli
  • 1 tablespoon mild curry powder
  • 2 teaspoons lemon juice
  • 1 egg yolk
  • 60 ml (¼ cup) cream
  • Oil and 1 egg white, for brushing
  • Sesame seeds, for sprinkling

Preparation:50min  ›  Cook:25min  ›  Ready in:1hour15min 

  1. Line a baking tray with baking paper. Place flour, egg, oil and vinegar in a bowl; knead briefly to combine. Place on a lightly floured work surface and knead for 10 minutes; shape into a ball. Heat a ceramic bowl, invert it over dough. Leave dough to rest for 30 minutes.
  2. For the filling, peel and chop the garlic. Heat oil in a large saucepan. Add all the vegetables and cook for 5 minutes. Add curry powder, lemon juice, egg yolk and cream; season with salt and pepper.
  3. Preheat oven to 220 degrees C. Flatten pastry ball a little and cut into 12 equal pieces; stretch each piece into a rectangle approximately 8×30cm. Brush with oil.
  4. Place 1 tbsp filling on a narrow end of a rectangle; fold over the opposite end and wrap pastry a few times diagonally around the filling to make a triangle. Make sure edges are sealed. Repeat with remaining pastry. Brush triangles generously with oil; place on baking tray. Bake for 20 minutes. Brush with beaten egg white and sprinkle with sesame seeds; bake for a further 5 minutes.

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