Spicy vegetable triangles
1 hour 15 minutes
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
1 person made this
Ingredients
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
Directions
Preparation:50min ›
Cook:25min ›
Ready in:1hour15min
- 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.
- 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.
- 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.
- 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.
