Thai Vegetable Pastie with Yoghurt Sauce

I will be in Thailand as this goes to print, to source some fabulous cooking schools and gourmet walking trips through the unknown parts of Bangkok and Chiang Mai. I hope to get a great Food Tour organized for next year, so watch this space. There is a lot of  eating to do and I have set myself, a pretty hectic schedule.
Before leaving I thought I would get in the mood  and make this little vegetable pastie probably more like a samosa without the right pastry. I used puff pastry and Yellow Curry paste from the Spirit House. There are many store bought curry pastes, use a green if you like, slightly different taste but still a little chilli and Thai ( sort of ) You could use an Indian Curry paste as well, medium to hot
The yoghurt sauce is a fabulous and very versatile . Wait till the summer barbeque, delicious with lamb and chicken too.

2 tablespoon oil
1 onion finely chopped
1/2 red capsicum
2 potatoes peeled and chopped
200 gams chopped pumpkin or sweet potato cut into 2cm pieces
1 carrot
2 cloves garlic
2 cm piece chopped ginger
1 tablespoon tomato paste
30 grams curry paste or 1 good tablespoon
2 tablespoons chopped parsley
2 tablespoons chopped coriander
Puff pastry sheets thawed in fridge
1 egg

Yoghurt sauce

1 cup plain Greek style yoghurt
2 tablespoons pine nuts
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 clove crushed garlic
1 tablespoon chopped coriander
1 tablespoon chopped mint
1 tablespoon lemon juice


Make the yoghurt sauce first and keep in the refrigerator.
Toast the nuts in a pan until slightly golden on a low heat. If you don't happen to have pine nuts slivered almond would do. Add the ground cumin and turmeric and cook until fragrant about 1 minute.
Remove from the stove and  cool . Process until finely ground.
Add the remaining ingredients and give a quick pulse to combine or use a hand mixer. Check seasoning, maybe add a little salt.
Set aside.


Heat the oil in a wok or large pan. Add the curry paste and stir until fragrant. Add the onion and garlic and coat in the spices. Add the rest of the vegetables and tomato paste and stir through.
Add one cup cold water, and bring to a simmer, cover and cook for 10 minutes.
Remove lid and add chopped parsley and coriander. Stir and keep cooking until liquid has evaporated. If you find the vegetables aren't cooked and water has evaporated add more water, until they are cooked.
Set aside and cool.
Preheat oven to 175C
I used a bowl turned upside down to mark a 15cm circle on my pastry sheets. Of course if you want to serve them as finger food use a smaller cutting guide.
This mixture will make 6 large pasties.
Divide the mixture into six and place an amount on each pastry circle. Work one sheet at a time at a time, if you find this easier.
Pull pastry up to centre and crimp together with your fingers.
Place on a baking paper lined tray and wash with the beaten egg.
Cook for 15 minutes or until pastry is golden.
Serve with the yoghurt sauce and a chutney if desired.

Chicken and Leek Pie and Happy Mothers Day

I have just read an article in the paper by Richard Glover, about mothers and all the things we say to our children and I did have a chuckle. I am sure I've said everything he wrote including, ' Eat your greens they will make you big and strong " which really means, if you don't eat your greens you will eat biscuits and go totally hyper at about 8.25pm when I want to watch my show on TV. It did make me ponder the silly things I've said to my children over the years, in relation to food. ( and lots of other subjects )
At 25, 23 and 19 years old, my children like to remind me of these sayings and just quietly,I still say them !
"DON'T open those biscuits you will eat them ! ( looking at me askance, well isn't that why you bought them ? )  DON'T finish all the meat, your brother will want some when he gets home..... (well he isn't here now so too bad ! ) DON'T open that dip I am saving it in case the girls come over for a drink ( No one comes and the dip has to be thrown out 1 month later ) DON'T eat leftover pizza for breakfast it's not good for you ( why was it good for me last night, when you were going out and didn't want to cook ?) there are so many  more and we do have a laugh, I am sure you all have a lot more funny sayings ( would love to hear them ?? )

For all those gorgeous children,who may want to cook for their Mum for a change, this is an easy dish to prepare and she will be so impressed ! Happy Mothers Day to all X


6 chicken thigh fillets
1 large leek
2 cloves garlic, crushed
4 bacon rashers
Butter
1 tablespoon plain flour
1/2 cup chicken stock
1/4  - 1/2 cup cream
Fresh thyme, salt and pepper
Ready made puff pastry or homemade
Sesame seeds for decoration if desired
1 beaten egg for the wash

Preheat oven to 180 C
Wash  and chop the leek finely. Chop the chicken into bite sized pieces.
Chop the bacon coarsely.
In a fry pan, saute the bacon first, for a minute or two, stirring constantly, add the leeks and garlic and continue stirring for another minute. remove from the pan and set aside . Add the chicken pieces and cook until white and just cooked through. Remove from the pan and set aside with the bacon and leeks, same dish is fine.
Add some butter, approx a tablespoon, allow to melt and stir in the flour and mix to a paste, add the stock and blend. Return chicken, bacon, leeks and garlic mix to the pan , add the cream and seasonings and simmer gently for a minute or two. You may add more stock at this point, if you feel the mixture is too dry, or alternatively, cook it for a little longer if you feel it is too wet. This will probably be different each time you cook it depending on the size of the thighs. Allow the mixture to cool completely before assembling the pie.
Arrange the defrosted pastry on the bottom of a greased pie dish or any oven proof dish and fill it with the chicken mixture. Top the mixture with a second sheet, making sure you seal the edges. Brush the top of the pie with an egg wash and sprinkle with sesame seeds,if using. Cook for 30-40 minutes until golden. Let stand for 10 minutes before cutting. Serve with mash and vegetables or a salad !