1 tsp (5 ml) easy blend dried yeast or 2 tsp (10 ml) fresh yeast
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
scant 1/2 (us) cup (100 ml) semi-skimmed milk
1 egg
2 tbsp (30 ml) corn oil
salt, to taste
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
scant 1/2 (us) cup (100 ml) semi-skimmed milk
1 egg
2 tbsp (30 ml) corn oil
salt, to taste
Vegetable Filling
1 tbsp (15 ml) corn oil
1 onion, skinned and finely chopped
1 garlic clove, skinned and finely chopped
1 tsp (5 ml) curry powder
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) ground coriander
2.5 ml (1/2 tsp) ground ginger
2.5 ml (1/2 tsp) ground turmeric
juice of 1 lemon
1 carrot, scrubbed and finely chopped
1 small green pepper, cored, seeded and finely chopped
1 celery stick, trimmed and finely sliced
60 g (2 1/2 oz) frozen peas
coriander sprigs, to garnish
1 onion, skinned and finely chopped
1 garlic clove, skinned and finely chopped
1 tsp (5 ml) curry powder
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) ground coriander
2.5 ml (1/2 tsp) ground ginger
2.5 ml (1/2 tsp) ground turmeric
juice of 1 lemon
1 carrot, scrubbed and finely chopped
1 small green pepper, cored, seeded and finely chopped
1 celery stick, trimmed and finely sliced
60 g (2 1/2 oz) frozen peas
coriander sprigs, to garnish
method
1. In a bowl mix together the easy blend dried yeast and 100 g (4 oz) flour.
2. Warm the milk until tepid and add to the flour and yeast mixture, stirring well.
3. If using fresh yeast, mix it to a paste with a little of the warm milk and then add the remaining milk and half the flour.
4. Cover and leave in a warm place for 40 minutes.
5. Meanwhile, begin to make the filling.
6. Put the corn oil into a saucepan and heat gently.
7. Add the onion and garlic and cook for 5 minutes, then add the curry powder, cumin, coriander, ginger and turmeric and cook for 2 minutes.
8. Mix in the lemon juice and remove from the heat.
9. When the flour mixture has risen, add the egg, reserving a little for glazing, corn oil, remaining flour and salt.
10. Knead the dough on a lightly floured surface for 10 minutes.
11. Roll the dough out very thinly to a 40.5 x 30.5 cm (16 x 12 inch) rectangle and cut into twelve 10 cm (4 inch) squares.
12. Spoon the onion mixture into a bowl and add all the vegetables.
13. Place 15 ml (1 tbsp) of the filling slightly off-centre on each of the dough squares.
14. Moisten two adjacent edges of each square with water and fold the unmoistened corner over to form a triangle.
15. Press the edges I down firmly to seal them.
16. Prick the top of each patty with a fork, brush with remaining egg and 1 bake at 200°C (400°f) mark 6 for 25 minutes.
17. Garnish with coriander.
2. Warm the milk until tepid and add to the flour and yeast mixture, stirring well.
3. If using fresh yeast, mix it to a paste with a little of the warm milk and then add the remaining milk and half the flour.
4. Cover and leave in a warm place for 40 minutes.
5. Meanwhile, begin to make the filling.
6. Put the corn oil into a saucepan and heat gently.
7. Add the onion and garlic and cook for 5 minutes, then add the curry powder, cumin, coriander, ginger and turmeric and cook for 2 minutes.
8. Mix in the lemon juice and remove from the heat.
9. When the flour mixture has risen, add the egg, reserving a little for glazing, corn oil, remaining flour and salt.
10. Knead the dough on a lightly floured surface for 10 minutes.
11. Roll the dough out very thinly to a 40.5 x 30.5 cm (16 x 12 inch) rectangle and cut into twelve 10 cm (4 inch) squares.
12. Spoon the onion mixture into a bowl and add all the vegetables.
13. Place 15 ml (1 tbsp) of the filling slightly off-centre on each of the dough squares.
14. Moisten two adjacent edges of each square with water and fold the unmoistened corner over to form a triangle.
15. Press the edges I down firmly to seal them.
16. Prick the top of each patty with a fork, brush with remaining egg and 1 bake at 200°C (400°f) mark 6 for 25 minutes.
17. Garnish with coriander.
serving amount
makes 12
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