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Curried Potato Pasties with Quick Coriander Chutney
Ingredients
  • subheading: For the Pastry:
  • 350 g plain (all purpose) flour, plus extra for dusting
  • ¼ tsp ground turmeric
  • generous pinch salt
  • 75 g unsalted butter, fridge cold
  • 75 g lard, fridge cold
  • 1 egg
  • nigella seeds, for sprinkling
  • subheading: For the Curried Potato Filling:
  • 300 g potatoes
  • 1 ½ Tbsp light oil
  • 2 brown onions
  • sea salt
  • 2 large garlic cloves
  • thumb size piece fresh ginger
  • ½ tsp cumin seeds
  • ½ tsp chilli powder
  • ¼ tsp ground turmeric
  • generous handful frozen petit pois
  • 3 to 6 Tbsp vegetable stock or water
  • freshly squeezed lemon juice, for seasoning
  • subheading: For the Quick Coriander Chutney:
  • 2 large handfuls fresh coriander (see note)
  • 1 inch piece fresh ginger
  • 1 green chilli
  • 2 Tbsp fresh lemon juice
  • 1 tsp sea salt
  • generous pinch sugar
  • large handful fresh mint leaves
Note: Ingredients may have been altered from the original.
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