Massaman Curry Potato Pasties

Serves makes 12 pasties

Time 1 hour plus cooling

Ingredients

For the curry mix

1 tbsp vegetable oil

⅓ cup massaman curry paste

1 x 400ml can coconut milk

3 large potatoes, chopped into 1 cm pieces

2 large onions, finely diced

4 lime leaves, finely sliced

½ cup crushed roasted peanuts

½ cup coriander, chopped

2 cups cooked jasmine rice

Other

3 sheets shortcrust pastry

1 egg + dash of milk

1 tbsp poppy seeds

Method

To make the curry mix, in a large frying pan, heat oil over medium-high heat. Add curry paste and cook for 1 minute or until fragrant. Add potatoes, onions and lime leaves. Cook, stirring for a couple of minutes.

Add the coconut milk, mix well and bring to a simmer. Cook, stirring occasionally for 20 minutes or until the potato is soft. Add the crushed peanuts, chopped coriander and cooked rice. Stir to combine. Remove from the heat and place the curry in a large bowl or dish. Cover and allow to cool completely in the fridge before making pasties.

Preheat oven to 180° C.

To make the pasties, cut each sheet of shortcrust pastry into quarters, to make squares. Spoon ½ a cup of the cooled curry mix onto one half of each pastry square, leaving room around the edge. Mix the egg and milk together to make a milk wash and using a pastry brush, brush the egg mix around the edges. Fold the other half of the pastry over to make a triangle pasty shape. Using a fork, seal the edges. Place pasties onto two lined baking trays and brush the tops with the egg wash and sprinkle with poppy seeds.

Bake in the oven for 30 minutes or until the pastries are golden.

Serve with your favourite chutney.