Curried Cauliflower and Potato Pasties

Instructions

Make the hot water crust pastry

In a medium saucepan over high heat, combine the water, lard or shortening, rosemary, and salt and bring to a boil. Reduce the heat to a simmer and cook until the lard or shortening completely melts. Turn off the heat and let it stand for at least 10 minutes.

Sift the flour into a bowl. Using either a round-bladed knife or a stand mixer fitted with the paddle attachment on medium speed, start to work in the eggs. Mix until the egg is thoroughly dispersed through the flour, 1 to 2 minutes.

Remove the rosemary from the pan and return the water to a boil. Slowly pour the water over the flour and egg, scraping the bowl and paddle halfway through to prevent any lumps from forming. Mix until well combined, 2 to 3 minutes.

Place the dough on a rimmed baking sheet between 2 pieces of parchment paper and let cool to room temperature. Refrigerate for 10 minutes before using. (You can stash the pastry dough in the fridge for up to 3 days or up to 1 month in the freezer. To use the dough from the freezer, allow it to come back to refrigerator temperature overnight.)

Make the cauliflower and potato filling

In a large skillet over medium heat, warm 1 tablespoon of the oil. Add the mustard seeds and let sizzle for 30 seconds.

Add the onion and a pinch of salt and cook until it just begins to color, 8 to 10 minutes.

Add the potatoes, garlic, ginger, chiles, and spices and cook for 5 minutes. Stir in the tomatoes and 1/2 cup water. Cover and simmer until the potatoes are just cooked and the sauce has thickened, adding more water if the potatoes become dry, 15 to 30 minutes. TESTER TIP: If you prefer your food more overtly flavorful and heavily spiced, consider doubling the spices. 

Preheat the oven to 450°F (232°C).

Coat the cauliflower florets with the remaining 1 tablespoon oil and scatter in a roasting pan or on a rimmed baking sheet. Roast the cauliflower until softened and colored, 15 to 20 minutes.

Reduce the oven temperature to 425°F (220°C).

Add the cauliflower to the potato mixture, squeeze in the lime, season to taste, and let cool.

Assemble the pasties

Divide the pastry dough into 8 equal balls. On a lightly floured surface, roll out each ball to a 1/4-inch (6 mm) thick circle. The dough will be stretchy.

Divvy the filling mixture among the pastry circles, spooning about 1/2 cup of it onto half of each circle. Fold the other half of each pastry over to enclose the filling and crimp the edges together to seal.

Line a rimmed baking sheet with parchment paper. Place the pasties on the paper, brush the surface of the pastry all over with the egg wash, and sprinkle with salt.

Bake the pasties until golden brown, about 25 minutes. Serve warm or at room temperature with a spoonful of mango chutney, if desired.

Mains