Easy Curried Vegetable Pasties

Ingredients

Filling:

• 1 Tbsp olive oil
• 1 brown onion peeled and finely chopped
• 1 large sweet potato about 300g, peeled and diced
• 1 large carrot about 170g, peeled and diced
• 1 large potato about 300g, peeled and diced
• 1 red bell pepper diced
• 2 Tbsp curry powder mild, medium or hot – as you prefer
• 1 tsp garam masala
• 2 cloves garlic crushed
• one 400 g (14oz) tin chopped tomatoes
• 70 g (2.5 oz) creamed coconut chopped (the kind that comes in a solid block)
• one 400 g (14oz) tin chickpeas rinsed and drained
• 100 g (3.5oz) frozen peas
• a handful of fresh coriander (cilantro) finely chopped (optional)
• salt and pepper

Pastry:

• 400 g (3 cups + 2 Tbsp) plain flour
• 1 tsp salt
• ½ tsp turmeric optional
• 200 g (¾ cup + 1 Tbsp) dairy free margarine the kind in a solid stick is best, diced
• 2-4 Tbsp ice water
• a little dairy free milk for glazing