225g wholemeal short crust pastry
1-2 medium onions finely chopped
1 clove garlic crushed
1 TSP freshly grated ginger
1/4 TSP chilli powder
1/2 TSP ground coriander powder
1/4 TSP mustard powder (optional)
1 medium sized sweet potato "COOKED" and finely diced
100g french beans chopped 1 cm lengths
2 tbsp water/stock
Salt and pepper
1. Fry the onion and garlic in oil until soft. 2. Add the ginger and spices and stir. 3. Add the green beans, water/stock cook for 5 mins. 4. Add the cooked diced sweet potato, ensure the green beans are cooked, if not continue to cook for a few more minutes. 5. Allow to cool. 6. Roll out the short crust pastry. I use a dessert bowl to draw around it. Add the mixture to one half, dampen the pastry on the edges with water. Press the two halves together and seal them around the filling (feel free to crimp the edges if you want to be fancy!) 7. Make on 200 for 15-20 mins. I also freeze mini ones for kids, I freeze before baking and bake from frozen until golden.
I can definitely taste the difference with the vegetables Andrea sources. The taste is so fresh.
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