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1. Fry the onion and carrot in a little oil until soft, then mix in the curry powder. Add the cauliflower, peas and tomato and cook for about one minute, then stir in the split peas. Cool.
2. Roll the pastry out to the thickness of a 20p, then cut out 16 small circles, about 10cm each (or you could make 4 large pasties, about 18-20cm). Put a little filling into the centre of each pastry circle, brush the edges with egg, then fold over and seal. Brush with a little more egg glaze and chill until ready to cook.
3. Heat the oven to 200C/fan 180C/gas 6. Bake the pasties for 15-20 min or until puffed and golden. Mix the yoghurt with the mint and cucumber. Serve with the pasties.

Per serving (16 small)

148 kcalories, protein 3.6g, carbohydrate 14.8g, fat 8.7 g, saturated fat 3.2g, fibre 0.7g, salt 0.28 g

Latest comments and suggestions

• Suma

  08 January 2008

  Suma commented on this recipe

  This recipe produces a huge amount of filling. I used red lentils instead of the split peas as I don't like sp's and halved the amount but still have enough for twice the amount of pasties! However they are delicious, a bit more troublesome than I'd imagined but I would do them again. Oh and I used about 2 teasp curry paste instead of powder.

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• annemiek

  08 August 2008

  annemiek rated and commented on this recipe

  

  I'm very sorry to say but this recipe wasn't at all good. I think the measures are wrong as it does make a huge amount of filling. I also don't like the taste of it and I think the mishmash of vegetables doesn't enhance any flavour. This is the first recipe I've tried that I don't like.

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• Rhiannon

  25 August 2008

  Rhiannon rated and commented on this recipe

  

  You must've got something wrong! Ours turned out fine with a halved recipe! we also used lentils instead of split peas-it worked really well! =]

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• zoe

  18 October 2008

  zoe commented on this recipe

  I found this also made a huge amount of filling but we made some samosas with the remainder! I made this a second time with some frozen mixed veg as I was in a hurry and tasted just as good!!!!

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Ingredients

• 1 small onion , finely diced
• 1 small carrot , finely diced
• sunflower oil
• 1 tsp mild curry powder
• a small handful of cauliflower florets, trimmed into smaller florets and blanched
• 50g frozen peas
• 1 tomato , seeded and diced
• 500g yellow split peas , cooked until tender
• 500g puff pastry
• 1 egg , beaten

YOGHURT SAUCE

• 4 tbsp natural yogurt
• 1 tbsp mint , chopped
• ¼ cucumber , peeled, de-seeded and chopped

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Difficulty and servings

Makes 16 small, 4 large

Preperation and cooking times

Ready in 45 mins

Vegetarian

Ingredients

• 1 small onion , finely diced
• 1 small carrot , finely diced
• sunflower oil
• 1 tsp mild curry powder
• a small handful of cauliflower florets, trimmed into smaller florets and blanched
• 50g frozen peas
• 1 tomato , seeded and diced
• 500g yellow split peas , cooked until tender
• 500g puff pastry
• 1 egg , beaten

YOGHURT SAUCE

• 4 tbsp natural yogurt
• 1 tbsp mint , chopped
• ¼ cucumber , peeled, de-seeded and chopped

Per serving (16 small)

148 kcalories, protein 3.6g, carbohydrate 14.8g, fat 8.7 g, saturated fat 3.2g, fibre 0.7g, salt 0.28 g

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