- To adjust the spiciness of your jalapeño, you can remove (or leave in!) the seeds and/or the pith, as they are the main source of heat.
- Pre-rolling your limes on a benchtop will give a better yield of juice when squeezing them.
- Excess and cut-off dough can be balled-up and frozen to be reused next time.
- The vegetables in this recipe can easily be substituted for any other diced vegetable.
- You can add any type of minced meat to your filling, if you prefer a meaty alternative.
Get a mid-week boost and receive easy recipes, wellbeing ideas, and home and garden tips in your inbox every Wednesday. You’ll also receive a monthly newsletter of our best recipes.
Your information is being handled in accordance with the ABC Privacy Collection Statement.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups diced potatoes
- ½ head of broccoli, stems diced, and florets chopped roughly
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon salt flakes
- ¼ teaspoon freshly ground pepper
- 1 cup frozen peas
- 1 egg, beaten
- 2 tablespoons milk
- 4 sheets frozen puff pastry, thawed
- 1 cup picked mint leaves, washed and dried
- 1 cup picked coriander leaves, washed and dried
- 1 jalapeño, sliced in half, de-seeded and roughly chopped
- 2 garlic cloves, peeled and minced
- 1 spring onion, trimmed and roughly chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- Salt flakes, to season
- To make the filling, use a large heavy-based pan to sweat the onions, garlic, carrot, potato and broccoli stems in oil over a low-medium heat with the lid on for 10 minutes, or until softened. Add the spices and salt and pepper, then stir and cook for 1 minute. Add broccoli florets, peas and cook for 5—7 minutes, stirring occasionally. If the spices begin to stick to the bottom of the pan, add in 1—2 tablespoons of water to help deglaze. Taste for seasoning and adjust with salt and black pepper. Set aside to cool.
- Preheat the oven to 185°C fan-forced (205°C conventional) and line an ovenproof tray with baking paper. Make an eggwash by whisking the egg and milk together to combine. Using an 11cm cutter (or a bowl about 10cm in diameter, upside down), cut 4 rounds from each pastry sheet. Spoon 1½ tablespoons of the mixture onto the centre of each pastry round. Brush the edges of the pastry round with the eggwash. Fold up the sides to enclose the filling, forming a pastie shape. Press the edges to seal and create a frilled edge (you can use a fork to press down the edges creating a little pattern).
- Repeat with the remaining mixture and place pasties on the prepared tray. Brush the tops of all the pasties with the remaining egg wash. Bake for 30 minutes or until golden brown. Let cool for a few minutes before serving.
- While the pasties are cooking, for the spicy green sauce, combine all the ingredients in the small bowl of a food processor and blitz until fine and combined. Check the seasoning and pour it into a dipping bowl.
- Serve the warm pasties with the spicy green sauce.