Curried Potato and Courgette Pasties (adapted from Good Food Magazine March 2009)
300g potatoes, peeled and cut into small chunks
1 large courgette, sliced then quartered
2 tsp oil
1 onion, sliced
1-2 tsp curry paste
1 tsp black mustard seeds
juice ½ lemon
handful coriander, chopped
375g pack ready-rolled puff pastry
1 egg, beaten
Meanwhile, heat the oil in a frying pan. Fry the onion and courgette until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few more mins until the mixture smells fragrant. Carefully stir in the potatoes, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
Heat oven to 200C.
Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel.
Brush the pasties with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with a green salad and a spoonful of chutney.