Pastry is a fine thing, and is a great way to liven up any less than inspired veggies in the bottom of your fridge. Savoury Pasties and pies aren’t really a thing here in Germany. I thought for a little while about starting a little pie making enterprise upon moving to Berlin but discovered there are three here already started by Australians!
I was lucky enough to find some sweet potatoes, they aren’t available all year round, so I decided to make some pasties using my Jamaican spice mix. I’ve made this pastry quite a few times ( it was devised through trial and error a few years ago), if you want a really flaky pastry, feel free to double the amount of coconut oil.
These freeze beautifully and a great for lunch or with veggies, mash or a pasta dish for dinner.
- Splash or coconut or olive oil
- 1 red onion
- 2 cloves garlic
- 2 cm ginger
- 2 teaspoons Jamaican spice mix (you can certainly add more if you like it extra spicy)
- 1 sweet potato
- 1 carrot
- 1 can corn kernels, drained (or corn fresh from the cob)
- 1 tin kidney beans, drained
- 1 tin/cup coconut milk
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon curry powder
- 1 tablespoon tumeric
- 1/2 cup coconut oil
- 3/4 cup iced water
To make pastry:
- Combine flour, salt and spices in a bowl, stirring well.
- Add coconut oil (warmed so that it is melty but not boiling hot).
- Rub the mix through your fingertips so it begins to resemble bread crumbs.
- Add ice water slow and form into a ball with your hands.
- Knead lightly for about 2-3 minutes.
- Wrap in clingfilm and store in the fridge for 30 minutes.
To make filling:
- Warm pan with a splash of olive or coconut oil.
- Dice onion, garlic and ginger and add to the pan
- Add spice mix and cook for 5 minutes until fragrant and onion is becoming translucent (Don’t allow spices to burn! Burnt spices are horrendous).
- Dice sweet potato and carrot and add to the mix
- Add corn and kidney beans and coconut milk and stir well.
- Allow to simmer until potatoes have become tender and the mix is nice and thick- you don’t want it soupy as it’s going into pastry!
- Allow to cool before making the pasties.
To make up:
Roll out pastry on a floured board until nice and thin.
- Cut into desired shapes (you could do squares, trianges, circles)-I usually end up with a bit of a mix.
- Place a generous heap of the potato mix in the centre of your pastry and brush edges of pastry with dairy free milk or water.
- Seal edges with your fingertips.
- Brush pasties with milk and put a little hole in the top.
- Bake pasties on a paper lined baking try and bake until dough is golden brown and cooked through, about for 25 to 35 minutes.
- Serve with your favourite chilli or tomato sauce!