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Vindaloo Spiked Cornish Pasties Recipe

Makes 4 Pasties

Ingredients

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

Filling
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

Method

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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Biryani with Cauliflower, Currants and Peas Recipe

Biryani with Cauliflower, Currants and Peas : Zest Byron BayServes: 2-4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 vegetable stock cube
1½ cups water
2 tsp olive oil
½ onion diced
large clove garlic diced
small knob ginger diced
2 tsp Zest Indian Spice Paste
150g long grain rice
100g cauliflower cut into small pieces & gently roasted
¼ cup frozen peas
50g roasted cashews
15g currants
3 cardamom pods
handful fresh coriander

Method

Mix the stock cube in the water and stir to dissolve.

Heat the oil in a heavy based pot, sauté onion, garlic and ginger until soft.

Add rice and Zest Indian Spice Paste, lower the heat and stir to coat rice evenly.

Add the stock, bring to the boil, then cover with a tight fitting lid and cook on low for 10 minutes.

Quickly add the cauliflower, peas and currants, cover and cook on low for a further 3 minutes.

Cover the pot with a tea towel, replace the lid and let stand for 3 minutes.

Stir through the cashews and coriander and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay