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Spicy, Fruity Pasty

These quantities make 4 large or 8 mini pasties - lovely as a simple hot meal with oven chips and salad or cold with Plamil mayo later!

Ingredients:

Approx 400g/15oz of frozen vegan puff pastry, defrosted (ready rolled is extra easy!!)

Soya milk for glazing and sealing (a few tablespoons)

a little sunflower oil

2 garlic cloves, crushed

1 onion, finely chopped

1 teaspoon of curry powder

2 medium sized potatoes, cubed quite small

3 medium carrots, cubed the same

about 10 dried apricots, chopped

1 apple, peeled then finely chopped (this is a good recipe for using up slightly old apples)

1/4 cup of white wine or stock

seasalt to taste

Prepare the pastry by rolling out (to about 5mm thick) if needed and cutting into 4 or 8 just off square rectangles. In a frying pan fry the onion and garlic in the oil then add the curry powder. Add the fruit and vegetables and pour over the wine or stock. Cook for a few minutes until everything is well combined and starting to soften, then divide between the pastry squares, placing the filling in the middle. Seal up the edges using some soy milk for stickiness (like making a little parcel and pinching the edges together). Glaze with a little soya milk and bake at 200C/400F for 20-30 minutes or until pastry is cooked.