Here is Information about Nirjala Ekadashi Fast Special Recipe Pasties Recipes
Makes 4 -6 pasties
Ingredients for the pastry
250 g (2 cups) buckwheat flour
120 g (1 cup) potato flour (potato starch)
90 ml (6 Tbsp) sunflower seed oil
½ tsp salt
1 tsb dry thyme or mixed herbs
About 100 ml (½ cup) cold water
A little oil or butter for greasing the baking tin
Ingredients for the filling
200 g (about 3 medium) potatoes
100 g (about 1 medium) carrots
100 g pakchoi or chard or another firm green vegetable
2 Tbsp olive oil
2 tsp chopped fresh ginger
2 tsp dry oregano
1 Tbsp chopped parsley
1 tsp salt
A little extra oil for brushing
To prepare the pastry
Mix the two flours in a large mixing bowl.
Make a well in the middle, and there place the oil, herbs and salt.
Using a fork or finger tips, mix all the ingredients until the mixture resembles fine bread crumbs.
Add the water a little at a time and continue mixing and gathering together with your fingertips, until the pastry is soft and pliable.
f the pastry is still too dry, add a little more cold water.
Roll into a ball, cover and leave it aside while you prepare the filling.
To prepare the filling
Chop the potatoes, carrots and greens as finely as possible.
Mix them in a bowl, adding salt, parsley, oregano, ginger.
Heat the oil in a saucepan, and add the ginger.
Let it heat for a minute, and add the oregano and parsley.
Mix in the chopped vegetables and the salt.
Cover and cook over low heat for 5 minutes, stirring once in a while.
Remove from the heat and allow to cool for a little while.
Heat the oven to 180°C / Gas Mark 4.
Grease a baking tin with a little oil or butter.
To make the pasties
Divide the pastry into 4 cm (1 ½ “) balls.
Roll them out and in each place 1 Tbsp filling.
Turn them over and pinch the edges with finger tips or a fork.
Place the pasties in the greased tin and bake for 15 minutes.
Brush them with a little oil.
Variations
2. Add a little chopped paneer cheese (curd) to the filling.
