Karipap are a popular street snack traditionally filled with curried potatoes and sometimes meat. This pie version has the same comforting filling, but is simpler and quicker.
INGREIENTS Serves 4–6
60ml vegetable oil
20–30 fresh or dried curry leaves
1 star anise
2 tablespoons cumin seeds
1 banana shallot, peeled and finely chopped
3 garlic cloves, crushed
2 tablespoons curry powder (mild or hot)
1 tablespoon mild or hot paprika
5–6 carrots, cut into 1cm cubes
2–3 large potatoes, cut into 1cm cubes
2 vegetable stock cubes
1 teaspoon cornflour
300g frozen peas
4 tablespoons chopped coriander
½ teaspoon salt
1 tablespoon ground black pepper
For the pastry topping
10 filo sheets, chilled
100g butter, melted
1 teaspoon salt
2 tablespoons cumin seeds
METHOD
Preheat the oven to180⁰C
Put the oil in a large ovenproof casserole on a medium heat, and fry the curry leaves, star anise, cumin seeds, shallot and garlic until fragrant. Stir in the curry powder, paprika and a tablespoon of water, and cook for 10 minutes, until the oil separates.
Add the carrots and potatoes to the casserole, crumble in the vegetable stock cubes and stir in 200ml water. Cover with a lid and cook for 40 minutes until the potatoes and carrots are fork-tender.
Take off the lid, stir in the cornflour and cook for another five to 10 minutes, until the sauce thickens. Turn off the heat, stir in the frozen peas and chopped coriander, then season with the salt and pepper and set aside for five to 10 minutes to cool.
Mix the melted butter with the salt, then evenly brush it over both sides of one pastry sheet. Roughly scrunch up the pastry, lay it over the filling and tuck in the edges. Repeat with the remaining pastry sheets until the filling is completely covered.
Sprinkle the cumin seeds over the top and bake for 20-25 minutes, until the pastry is crisp and golden.
I would like to try it replacing the water with Coconut Milk.
Leave to cool for a few minutes before serving.
Original Recipe Ranie Saidi writing in the Guardian
Leave a Comment