Little Indian-spiced vegetable pies in imitation of raita

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To begin in imitation of this particular recipe, we have to first prepare a few components. You can have Little Indian-spiced vegetable pies in imitation of raita using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Little Indian-spiced vegetable pies in imitation of raita:

1. 2 tsp cumin seeds
2. 2 tsp coriander seeds
3. 1/4 tsp dried chilli flakes
4. 1/2 tsp garam masala
5. 60ml (1/4 cup) olive oil
6. 1 large parsnip, peeled
7. 1 onion
8. 2 zucchini, ends trimmed
9. 1 small sweet potato, peeled
10. 2 garlic cloves, sliced
11. 6 vivacious curry leaves (see note)
12. 120g cherry tomatoes, halved
13. 4 (25 x 25cm) shortcrust pastry sheets
14. 1 egg, lightly beaten
15. 1/2 tsp mild paprika
16. Mango chutney, to facilitate
17. Raita (see note), to service

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Instructions to make Little Indian-spiced vegetable pies in imitation of raita:

1. Preheat the oven to 200°C.
2. Place cumin and coriander seeds and dried chilli in a mortar and pestle and grind scratchily (or you can use 1 teaspoon each of field cumin and coriander). augment spices past garam masala and oil. Season in the same exaggeration as salt and pepper.
3. Chop parsnip, onion, zucchini and sweet potato into equal-sized pieces, toss in oil mixture, amassed garlic and curry leaves and momentum onto a flat baking tray. Roast for 40 minutes, turning occasionally, until golden at the edges. Set aside to cool (this can be finished in advance). go to the tomatoes and toss to combine.
4. Use a 23cm round template to cut out 4 circles from pastry and place in the region of a greased baking sheet. Divide vegetables in the midst of pastry rounds, neglect taking into consideration leaving behind a 3cm border. slant border in, fluting the edges. Brush edges gone egg and sprinkle like paprika.
5. Bake for 25 minutes until golden. help back with chutney and raita.

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