Low-Fat Vegetarian Curry Pastries

• Preheat the oven to 180 Celsius.

• In a large bowl, rub together with your hands 200g buckwheat flour and a tablespoon of butter. When it becomes a bread crumb consistency, add water until it forms a dry dough.

• Flour your board and roll out the dough fairly thin.

• Cut out circle pastry shapes and place in a cupcake/muffin non stick tray.

• Cook pastry cases for about 5 mins then leave to cool.

• On the hob, bring to boil chicken stock, then, on a medium heat add 2 tablespoons of curry paste (I used a mixture of korma and tikka masala), turmeric, cumin, salt and black pepper and a teaspoon of sugar.

• Add chopped pineapple and cashew nuts.

• Mix a tablespoon of arrowroot in a mug of cold water then pour into pan.

• Heat pan until the liquid thickens. Then add lots of fresh grated ginger and a couple of tablespoons of coconut cream.

• Using a tablespoon, place the curry in each pastry case until full.

• Cook for another 5 minutes. Et Voilà! Served with Vegan Sour Cream and Chive Dip and Garden Peas!

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