Gok's Asian twist on a Cornish pasty
Gok's in the kitchen with his Asian twist on a Cornish pasty! They’re super easy to make using shop bought pastry, and filled with curried chicken or potato & chickpea. Ready in 20 minutes, they make the ultimate delicious snack.
Gok's curry puffs
Makes 18
Ingredients
2 x 500g blocks ready made shortcrust pastry
2 large (approximately 400g) potatoes, peeled and diced
1 medium onion, diced
1 large carrot, diced
150g frozen peas
1 clove of garlic, minced
2 bay leaves
1 tsp Turmeric
1 tsp onion salt
½ tsp Garlic salt
½ tsp Light Soy
4 tsp medium curry powder
Chilli powder
300ml veg stock
Corn flour to thicken
Salt and Pepper to taste
Method
1. Fry the onion for 3 minutes. Add the diced vegetables and garlic and fry for 3 minutes.
2. Add all the spices to the pan and fry for 1 minute. Add the stock and soy then cover and boil over a medium heat until the potatoes are soft but not mushy. Thicken with the flour and season. Set aside and allow to cool.
3. Roll out each pastry block to 36cm squared and cut into circles - 11 cm in diameter.
4. Put a heaped tbsp of the cooled mixture into each circle. Fold over to make a half moon. Crimp the edges to seal. Brush with the egg wash.
5. Place onto a baking tray lined with parchment paper and bake at 180 fan for 20 mins or until golden brown.