Makes 4 Pasties
450g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter
2 egg yolks
125ml cold water
1 large brown onion
1 cup pumpkin
½ cup sweet potato
½ cup potato
½ cup peas
175g Zest Vindaloo Blend recipe base
1 egg yolk mixed with 1 tsp milk for egg-wash
For pastry, blitz flour, baking powder, salt, butter and yolks until mixture forms crumbs. Then slowly add enough water until the mixture comes together in a ball. Chill in a covered bowl for 1 hour.
For the filling, chop all ingredients into 1cm cubes and mix with the Vindaloo Blend. Let this mix sit until the pastry is rested.
Roll out pastry until about 4-5mm thick and using a 20cm diameter side plate as a guide, cut out 4 circles.
Put about ¾ cup of filling mixture in the centre of each pastry round and fold in half, sealing with egg wash. Twist the joined edges for a genuine ‘pasty look’ and glaze with the remaining egg-wash.
Make a little steam hole at the centre of each pasty and bake for 50 minutes at 180°C.
East Meets West
Created by: Zest Byron Bay