Curried vegetable Pasties - Pies two ways

In our meat eating, child raising days, I would treat the family to Cornish pasties about once a year. Somehow it felt like such a mission to make the pastry and the filling - hand chopped sirloin and veg! When I made this version, I tried hard to remember what the fuss had been about, and couldn't. These pies are delicious with the curried filling or the Lentil filling under Lentil pies. Quite frankly, it is so quick and easy, it would be  a crime not to try them. This pastry is ridiculously easy as well. Try not to roll it paper thin, and at the same time not too thick...about 3-4mm if you MUST measure. I managed to easily cut 8 saucer sized rounds of dough, though I did re-roll the pastry for the last 2.

These freeze well, if they last that long!

                                                              Curried Vegetable Pasties
Makes 8, but serves 4 hungry people.

Filling:
2T Oil
1 onion, chopped
5cm knob ginger, grated
1t mustard seeds
1t ground cumin
1t tumeric
1t ground coriander
2t curry powder
300g butternut, cut into small cubes
1cup vegetable stock
3 courgettes, cut into small cubes
1/2 cup peas
2T yogurt
sal and pepper
1 egg, beaten

Pastry:
250g cake flour
salt
125g cold butter, cut into cubes
Ice cold water

Filling: Heat the oil, add onions and ginger and saute until soft. Add the seeds and spices and saute for another 2 minutes. Add the butternut, stir. Add the vegetable stock, cover and cook for 10 minutes. Add the courgettes and peas, simmer for 5 minutes, season and add the yogurt. At this point, taste and decide if you want more spice or a bit of chutney for sweetness, even some sweet chilli sauce. Allow to cool COMPLETELY. Ditto if using the lentil filling.

Pastry: Place flour, salt and butter in a food processor, blitz to combine and add only enough water to allow the mixture to form a ball. Wrap dough and cool in fridge for an hour. I suggest in winter just leaving ot in a cool area somewhere.

To assemble:
Roll pastry on a floured surface, cut out rounds using a teacup saucer. Place a large dollop of the mixture in the center of the pastry, lightly brush one side with egg and bring up to the center and press together lightly. I scallop the edges with my fingers. Place onto baking tray, brush with egg, make 2 small slits in pie. Bake at 180C for 20 minutes or until nicely browned. Best eaten not too hot.