Vegan and Allergy free Curry mini pies
These are very tasty, not too hot. If you like it hot you could add more chilli. This recipe is for everyone so its quite mild.
1 amount of pastry @ http://cathalscookbookallergyfree.com/christmas-recipes/creamy-ham-and-mushroom-mini-pies/
Do the pastry in exactly the same way.
For the filling
1/2 small onion
1/4tsp ground coriander
125ml dairy free cream
1 garlic clove
1/2 red chilli
50g butternut squash or any squash chopped very small
3 mushrooms chopped very small
1/4 red pepper chopped very small
1/4 yellow pepper chopped very small
2tsp fresh coriander chopped
Pre-heat the oven to 180 degrees fan.
Put a small pan on a medium heat add the oil. onion, cumin, turmeric and coriander and cook for 4 minutes. Pour in the cream. In a pestle and mortar put the garlic and chilli and ground it into a paste, add this to the pan let it cook for 3 minutes. Then add the vegetables and cook for 6 minutes. Add the coriander and stir.
Spoon this into the pastry cases and bake in the oven for 10 to 12 minutes.
These can be served hot or cold.