CURRIED VEGETABLE EMPANADAS
These pockets full of veggies were out of this world! Why the magazine named them ‘samosas’ is beyond my understanding. The only thing similar to a samosa is the curry paste used with the vegetable mix. Samosas are pocket-like pastry cases dipped in hot oil to cook. I have no idea what this ‘cook’ was thinking when they were making these in the oven.
Empanadas is a Spanish name for a filling wrapped in pastry and baked in the oven…….this was a much more appropriate name for this dish!
Eat it or Starve!?? I was starving…..for more!! :)
2 tablespoons of curry paste
1/4 cup coconut mik
600g mixed vegetables (cubed)
(I used 2 carrots, 2 zucchini, 1 capsicum, 2 small potatoes)
2 sheets of frozen shortcrust party, thawed
Heat paste in a deep saucepan. Stir for 30 seconds until fragrant. Add coconut milk. Add vegetables and bring to a soft boil. Cook for 15mins until al vegetables are soft.
Cut pastry sheet into 4 squares. Divide vegetable mix amongst the squares. Brush edges with water. Fold edges over to form a triangle. Pinch edges with fork to seal. Place on oven tray (180C ) and bake for 20mins or until golden brown. Serve warm with a side salad.