Vegetable Korma Lunchbox Pasties
Ok, so these were made with the kids with the view that they would make great lunchbox/picnic snacks but as I ate a great deal (most...ahem) myself I can honestly say these deserve a place both in the kid's recipes section and ours.
They have been such a hit with our ‘fussy’ child that I’m asked on a daily basis ‘when can we have the korma pasties again mummy?’ These are a very mild introduction to Indian spices for your little ones but if you’re planning on making a few extra for the spice fans in your life then feel free to add as much curry paste as you wish to this dish.
This is a really easy recipe for your little ones to get involved in. All of the ingredients are very soft for chopping and it would be very hard to make any mistakes during any element of this process. As always, please take care of your little ones while they’re in the kitchen. Always use age-appropriate equipment and never leave them unattended.
Right then, aprons on and mini fam followers at the ready. Let’s head to India and create these scrummy little spiced pasties.
Ingredients (makes 12)
- 2 packs of ready rolled pastry (check it’s vegan, most are)
- 3 spring onions
- 4 or 5 potatoes
- 2 carrots
- 1 cup peas
- Half a cauliflower (we actually used a carrot, pea and cauliflower frozen bag mix of small chopped veg which saved time preparing separately)
- A jar of korma curry paste
- Non-dairy milk or butter to brush on the pastry
- Preheat the oven to 375f/190c gas mark 5
- Cook all of the veg and let cool
- Get the kids to chop up the veg into very small pieces ready for the pasties
- Stir in as little or as much of the paste as you like
- Start with a teaspoon and work your way up to the desired strength. (This means you get lots of taste testing along the way! Yum!)
- Roll out your pastry and cut into six by making one long cut down the middle of the longest length and then divide into six by making 3 cuts down the shortest length.
- You’ll be left with six rectangles. You will be folding these rectangles into triangular shapes so fill half of the pastry rectangle with a teaspoon or two of the filling and fold over to form a triangle
- Then tuck the edges over to secure the filling inside
- Make two small cuts on the top to allow steam to escape during cooking
- Brush with a little milk
- Place on a lined baking tray
- Cook in the oven for approximately 20-25 minutes or until golden brown.
These are delicious both warm from the oven or cold the next day in a lunch box. If you make too many to eat in one go then freeze them before baking and you will have meals for the future. (Bonus!) When you're ready to use them you can cook them from frozen. Simply add an extra 5 minutes to the cooking time. Go bake mini fam followers! We’d love to see your attempts. Keep us posted on your baking journey.