Sweet potato and cauliflower curry pies

Step 1

For the filling

Peel the sweet potato and cut into bite-sized cubes. Break the cauliflower into small florets and lightly steam both until just tender.

Step 2

Place a large pan onto a medium heat, add the oil and when hot, add the onions and fry for 5 minutes. Then add the garlic and cook for a further 2 minutes.

Step 3

Add the tikka paste, stir well and allow to cook out for a few minutes.

Step 4

Add the coconut milk, chopped tomatoes, chickpeas, spinach and coriander and stir well. Bring to boil and simmer for 10 minutes.

Step 5

Add the sweet potato and cauliflower and continue to cook for a further 10 minutes, then season to taste.

Step 6

For the pastry

Place the flour and margarine into a bowl and rub together until it resembles breadcrumbs. Add the salt and enough water to bring the mix together into a dough.

Step 7

Roll out two-thirds of the pastry and using a bowl or pastry cutter, cut six rounds, about 3cm larger than the muffin tin, and use these to line the greased tin, pressing carefully into the edges of each hole, and overlapping the top slightly.

Step 8

Split the curry filling between the pastry cases.

Step 9

Roll out the remaining pastry to around 3mm thick, and using a cutter the same size as the muffin tin, cut out six rounds. Place one round on each pie, and crimp along the overlap of the pastry case to seal.

Step 10

Brush with the reserved chickpea water (aquafaba), and sprinkle with cumin seeds. Place in the oven at 170°C (150°C fan/gas mark 4) for 30–40 minutes until the pastry is crisp and golden and the filling is piping hot.