Spiced pasties with lime-pickle yoghurt – Gourmet Traveller

Ingredients

• 50 ml vegetable oil
• 6 spring onions (white part only), thinly sliced
• 3 garlic cloves, finely chopped
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp brown mustard seeds
• 1 tsp each ground cumin and coriander
• 8 fresh curry leaves
• 150 gm cauliflower, finely chopped
• 2 tomatoes, finely chopped
• 1 small potato (about 100gm), finely chopped
• ½ carrot, finely chopped
• 250 ml (1 cup) chicken stock
• 60 gm (½ cup) peas
• 1 cup (loosely packed) coriander, coarsely chopped
• Juice of 1 lime
• 280 gm (1 cup) Greek-style yoghurt
• 2 tbsp lime pickle, finely chopped (see note)
• For eggwash: egg yolk, lightly beaten with 1 tbsp water
• Cumin pastry
• 500 gm (3 1/3 cups) plain flour
• 1 tsp dry-roasted cumin seeds, lightly crushed with a mortar and pestle
• 150 gm chilled butter, coarsely chopped
• 100 gm chilled lard, coarsely chopped