Vegetarian Carribean Patties - Curried Vegetable Pies

• 2/3 cup plain yogurt
• 1/4 cup tandoori or other curry paste
• 14 oz sweet potato, peeled and cut into 1/2-inch cubes
• 2 None parsnips, peeled and cut into 1/2-inch cubes
• 1 tbsp olive oil
• 1 None red onion, peeled and chopped
• 1 None red pepper, seeded and chopped
• 1/2 cup water
• 1 None (14-oz) can chickpeas, drained
• 1 None zucchini, chopped
• 1 cup frozen peas, thawed
• 2 tbsp chopped cilantro
• 3 sheets ready-made pie crust
• 1 None large egg, lightly beaten
• None None Mango chutney, to serve

1. In a large bowl, combine the yogurt with the tandoori paste. Add the sweet potato and parsnips and toss to coat.
2. In a large, deep skillet, heat the oil on medium. Saute the onion and pepper for 3-4 mins, until tender.
3. Add the sweet potato mixture and the water. Bring to a boil over high heat. Reduce the heat to medium and simmer, covered, for 10 mins, until the vegetables are tender. Mix in the chickpeas, zucchini, peas, and cilantro. Leave to cool.
4. Preheat the oven to 400u0b0F. Line a baking sheet with parchment.
5. Cut six 6 1/2-7-inch circles from the pie crusts. Brush the edges with a little water, then spoon about 1/2 cup of the filling onto one side of each circle. Fold the pastry over to enclose the filling, pressing the edges together to seal.
6. Arrange the pastries on the baking sheet and brush with egg. Bake for 12-15 mins, until the pastry is crisp and golden. Serve with chutney.

plain yogurt, curry, sweet potato, parsnips, olive oil, red onion, red pepper, water, chickpeas, zucchini, frozen peas, cilantro, crust, egg, mango

Taken from recipes-plus.com/api/v2.0/recipes/28429 (may not work)