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Pastry Dough:
Stuffing:
Preheat oven to 375°F (190°C).
Cook the potato, carrot, and cauliflower in a small pan of boiling water for 10 minutes. Drain, let cool slightly, then chop.
Put the oil, lime juice, water, shallot, peas, chile, and spices in a small pan, bring to a boil, then reduce the heat and simmer gently, stirring occasionally for 3 minutes. Stir in the chopped vegetables and transfer to a bowl to cool.
Make the pastry. Sift the flours into a bowl and cut in the margarine until mixture is crumbly. Add just enough milk to make a firm dough.
Turn dough out onto a lightly floured counter and knead until smooth. Divide the dough into 4 equal pieces and roll each out into a 7" circle. Trim the edges and cut each circle in half.
Brush a baking sheet with a little corn oil or spray. Divide the vegetable mixture between the dough semicircles, placing it on one half only and leaving a small border. Brush the edges with water, fold the dough over, and seal, pressing the edges together.
Brush with beaten egg, transfer to the baking sheet and bake in the oven for 20 to 25 minutes, or until golden brown.
Serve hot or cold with mango chutney.
Posted by Harriet Botwin
Nutritional Info Per Serving: 513Calories; 36g Fat (61.8% calories from fat); 8g Protein; 42g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 455mg Sodium
3/4 cup malted flour
1-1/8 cups all-purpose flour
3/4 cup margarine
1/4 cup skim milk
1 small potato, peeled and quartered
1 small carrot, halved
4 cauliflower florets
1 teaspoon corn oil
2 teaspoons lime juice
1 tablespoon water
1 shallot, finely chopped
3 tablespoons frozen peas
1 fresh green chile, seeded and minced
1/2 teaspoon cumin seeds
1/2 teaspoon black cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
Mango chutney to serve
Exchanges: 2 Grain(Starch); 1-1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 Fat.