Curried Cauliflower & Potato Pasties Recipe - Great British Chefs

Ingredients

• 800g of hot water crust pastry
• 1 egg yolk, beaten with 1 tsp water, for brushing
• mango chutney, to serve
• sea salt
• 2 tbsp of vegetable oil
• 1 tsp black mustard seeds
• 1 onion, finely sliced
• 500g of floury potatoes, peeled and cut into 1cm chunks
• 1 garlic clove, finely chopped
• 30g of fresh ginger, finely chopped
• 2 green chillies, deseeded and finely chopped
• 1 tsp ground turmeric
• 1 tsp garam masala
• 2 plum tomatoes, roughly chopped
• 1 cauliflower, cut into florets
• 1/2 lime