Thursday, 11 April 2013

what's for dinner mum?

when my children were young they'd see me start cooking and would want to know what i was making but most of the time, because i only had a feeling for what i was making, i'd have to say that i wasn't sure..they're really used to my unusual cooking style now..this spiced pasty and relish is a recipe i made by feel many years's really versatile because substitutions are easily made..for instance, even though i usually add peas, today i used green beans instead because i'm still picking my own..and i've never used eggplant before but i've had a great crop this summer..

spiced pasty with ginger tomato relish
tea with hazel

ingredients pasty filling

250 gms minced lamb or beef (i used lamb i minced myself)
1/2 onion grated
1 cup pumpkin diced large
1 medium potato diced large
2 small or 1 medium eggplant diced large
1 carrot diced small
4 small zucchinis cut into small rounds
1 capsicum sliced into 0.5 -1 cm strips
1 cup of beans cut into 2 cm pieces
2 teaspoons (tsp) cummin
2 tsp tumeric
2-3 tsp mustard seeds
1 tsp chilli flakes
1 tsp pepper
2-3 tsp salt
1 tsp ground coriander

ingredients pastry

250 gms plain flour
125 gms cold butter
1/2 cup grated vintage cheese
1/2 tsp salt
approx 1/2 cup iced water with a squeeze of lemon juice


sesame seeds
2-3 tablespoons milk

ginger tomato relish

1/2 cup homemade or good quality bought tomato chutney (beerenberg's or baxter's are both good)
1/4 cup currants
1 tsp finely grated ginger

method pastry

~ place flour, salt and cubed butter into the bowl of a food processor and process until the butter is just incorporated
~ add cheese and enough water for the dough to just start forming a ball
~ remove the dough from the bowl onto a floured bench and knead briefly to bring the dough together
~ shape into an approximately 8 x 8 cm square, wrap in cling film, and refrigerate until the filling is ready

method filling

~ steam the vegetables in batches until al dente
~ place in a large bowl with the other ingredients and mix gently

method construction

~ roll the dough out into a large oblong and place it on a baking paper lined tray
~ place the filling across the middle of the pastry extending to 3 cms from the short edge pressing the filling to eliminate air pockets and create a dense filling
~ fold the longer pieces of pastry over the filling brushing a little milk on the pastry to seal the edges
~ fold in the two ends sealing with milk
~ brush the top with milk and sprinkle with sesame seeds
~ cook for 20 minutes at 210 deg c then reduce heat to 180 deg c and cook for a further 30 minutes or until well browned

method relish

~ place chutney in a small saucepan, add currants, and heat gently until just boiling
~ stir in ginger

serves about 4-6 people depending on how peckish they are..


  1. Oh yum Jane...this looks so comforting and delicious. Perfect food for the cooler months :)

    1. thanks jane..i wonder whether the benefit from all those vegetables cancels out the potential harm from the saturated fat in the pastry? yeah..right!

  2. Very inventive Jane :). Steve would love something like this and I would hide the eggplant in the sauce as he isn't a fan in chunklets. I adore ours and am just about to give some "facon" a go...fake bacon can't hold a candle to the real stuff BUT it could fill a niche in a BLT that has been missing ;).

  3. thanks trts..i'd never heard of 'facon' before'..had to google it to find out what you were talking about.. :)