Curried Halloumi Pasties

Makes 4 pasties


100g High Weald Dairy Halloumi – cubed
10g root ginger
1 shallot
2 garlic cloves
1 red chilli
1 tsp yellow mustard seeds
1 tblsp curry powder
1 tblsp coriander stalk
2 tblsp coriander leaves
100g crown prince squash – cubed
Ready-rolled puff pastry


Roast the cubed squash at 140C for 15-20mins or until soft. Blend together the ginger, shallot, garlic cloves and red chilli in a food processor, then fry with the mustard seed, curry powder and coriander stalk in a little olive oil for five minutes over a low heat. Mix all ingredients together in a bowl and the pasty filling is now ready. Cut 4 x 6-7inch circles in the puff pastry and place the filling on one side of each pastry disc and fold over sealing with egg wash. Cut three slashes on top of the pasty and place on an oven tray and bake at 180C for 20 minutes. Serve with a potato salad and green salad.