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Vindaloo Spiked Cornish Pasties Recipe

Makes 4 Pasties


Vindaloo Spiked Cornish Pasties - Zest Byron BayShortcrust pastry
450g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter
2 egg yolks
125ml cold water

1 large brown onion
1 cup pumpkin
½ cup sweet potato
½ cup potato
½ cup peas
175g Zest Vindaloo Blend

1 egg yolk mixed with 1 tsp milk for egg-wash


For pastry, blitz flour, baking powder, salt, butter and yolks until mixture forms crumbs. Then slowly add enough water until the mixture comes together in a ball. Chill in a covered bowl for 1 hour.

For the filling, chop all ingredients into 1cm cubes and mix with the Vindaloo Blend. Let this mix sit until the pastry is rested.

Roll out pastry until about 4-5mm thick and using a 20cm diameter side plate as a guide, cut out 4 circles.

Put about ¾ cup of filling mixture in the centre of each pastry round and fold in half, sealing with egg wash. Twist the joined edges for a genuine ‘pasty look’ and glaze with the remaining egg-wash.

Make a little steam hole at the centre of each pasty and bake for 50 minutes at 180°C.

East Meets West
Created by: Zest Byron Bay

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Pork Vindaloo Recipe

Zest Vindaloo Blend - Zest Byron BayServes: 4-6 people
Prep Time: 5 minutes
Cook time 45-60 mins


175g Zest Vindaloo Blend
1kg pork shoulder
1 onion finely chopped
1 tbs oil
1 cup stock/water
handful of chopped root vegies (optional)


Cut pork into medium sized chunks and marinate with Zest Vindaloo Blend for at least 1 hour in the fridge if possible. in a heavy based pot, heat oil and cook onions until soft, add pork and cook for 3 minutes on high.Add stock/water and stir well. Bring up to the boil, then lower the heat and simmer, uncovered for 1 hour or until tender. If using vegetables, peel and cube and add a half an hour into cooking time. Add more liquid if necessary.

Serve with rice, fresh coriander and accompaniments.