Curry Pies with Spicy Cous Cous. Serve with some hot mango chutney and you have yourself a feast!

Curry Pies with Spicy Cous Cous. Serve with some hot mango chutney and you have yourself a feast!

From the Page

Curry Pies with Spicy Cous Cous. Serve with some hot mango chutney and you have yourself a feast! Serve with some hot mango chutney and you have yourself a feast! Curry Pies with Spicy Cous Cous. Serve with some hot mango chutney and you have yourself a feast! So glad I did, these were a big hit with the boys in the house. The recipe is enough for 6 good sized pies and enough cous cous to feed 4 ( I over catered slightly!). To make the dough, mix together the whole wheat flour, baking powder and the olive oil and mix through until it comes together like breadcrumbs then add the water and stir through, the mixture should come together into a dough, get in there with your hands and knead for a few minutes, then split into 6 balls and set aside. For the filling, heat the oil in a deep frying pan add the ginger, garlic, curry powder and garam masala and cook for 4 minutes. Add in the carrot and chickpeas and a couple of tablespoons of water, cook for  5 minutes, then using a potato masher or a fork, mash the chickpeas down while it’s cooking (be careful), then add in the peas and another 2 tablespoons water and cook for 5 minutes, then set aside to cool. Back to the pastry, roll each ball into a circle, should be about approx. 12 cm wide, then take a large dessert spoon and heap 2 spoonfuls onto one side of the circle, the fold the other half of the pastry over and close by pressing the edges with a fork.  Pop in the oven for 20 – 25 minutes. For the cous cous, put the dry cous cous in a large bowl and cover with the vegan stock and stir through the curry powder, pop a plate over the top of the bowl and leave for 10 minutes to cook.

Visit Page

Found on

 

Related