6 small-ish pasties
3 garlic cloves
4 medium potatoes
Mugful of peas
1 heaped Tsp harissa paste
Salt & pepper
Mustard seeds (optional topping)
500g shortcrust pastry (homemade or I use Tesco's 500g pack)
Handful of fresh coriander
Preheat oven to 210°C. Dice the potatoes into roughly 1cm cubes. Boil in water for 10-12 mins until softened but not fully soft. Set aside.
Crush the garlic. Slice the leek. Dice the onions and carrots. Fry all in some oil in a large frying pan on low heat with a splash of water for 5 mins until soft.
Roughly chop the coriander. Add the peas, coriander, harissa paste, 3 TBsp water, generously season with salt & pepper and simmer for another 5 mins until soft.
Drain the potatoes and add to the vegetables. Use a masher or fork to slightly crush the veg.
Beat the egg. Roll out pastry on flour and cut 6 circles, roughly 15cm in diameter. Spoon some mixture onto one side of the circle and fold over the other half of the patry (use some eggwash to "stick" the pastry to the other side by putting it between the layers). Use a fork to press down on the joint pastry layers.
Place on a greased baking tray, brush with eggwash, sprinkle over some mustard seeds and bake for 10-12 mins until golden brown and crisp. Enjoy!