Little Indian-spiced vegetable pies with raita

Ingredients (serves 4)

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/4 tsp dried chilli flakes
• 1/2 tsp garam masala
• 60ml (1/4 cup) olive oil
• 1 large parsnip, peeled
• 1 onion
• 2 zucchini, ends trimmed
• 1 small sweet potato, peeled
• 2 garlic cloves, sliced
• 6 fresh curry leaves*
• 120g cherry tomatoes, halved
• 4 (25 x 25cm) shortcrust pastry sheets
• 1 egg, lightly beaten
• 1/2 tsp mild paprika
• Mango chutney and raita*, to serve

 

Method

1. Preheat the oven to 200°C.
2. Place cumin and coriander seeds and dried chilli in a mortar and pestle and grind coarsely (or you can use 1 teaspoon each of ground cumin and coriander). Combine spices with garam masala and oil. Season with salt and pepper.
3. Chop parsnip, onion, zucchini and sweet potato into equal-sized pieces, toss in oil mixture, add garlic and curry leaves and spread onto a flat baking tray. Roast for 40 minutes, turning occasionally, until golden at the edges. Set aside to cool (this can be done in advance). Add the tomatoes and toss to combine.
4. Use a 23cm round template to cut out 4 circles from pastry and place on a greased baking sheet. Divide vegetables between pastry rounds, leaving a 3cm border. Turn border in, fluting the edges. Brush edges with egg and sprinkle with paprika.
5. Bake for 25 minutes until golden. Serve with chutney and raita.

 

Notes

• * Curry leaves are available from good greengrocers. Raita is available from Indian takeaways or use sour cream.