Get ready to savour the explosion of flavours in these sensational Vegetable Curry Pies. They are the perfect blend of fragrant spices and fresh, tender vegetables, all encased in a golden, flaky puff pastry crust. Gluten-free & egg free options available!
There is something so nostalgic about homemade pies & although these Vegetable Curry Pies may not be the most traditional of pies, I bet they will become your new favourite!
Puff pastry is probably one of my favourite things to eat in the world! (If you love it as much as me check out these Greggs Copcat Bacon & Cheese Turnovers & Gluten Free Mini Sausage Rolls.)
With ready-made gluten-free puff pastry so readily available, it’s so easy to create gluten-free versions of all the classic dishes like Apple Turnovers & Sausage Plait.
Some of my curry recipes like this Chicken & Aubergine Curry Boneless Chicken Curry With Peppers & Prawn Balti, whilst delicious, may be a little spicy for younger mouths, whereas this curry pie packs a huge punch of flavour, just without the heat!
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❤️ Why You Will Love This Recipe
- Gluten, Dairy & Egg Free Options >> These veggie curry pies are naturally dairy free and can be easily adapted to be egg-free and gluten-free too! Simply use a dairy-free milk to brush the pastry instead of egg wash to make it egg free & use a gluten-free puff pastry to make the recipe gluten-free.
- Can Be Made Ahead >> If you're pressed for time, you can prepare the pies the day before and refrigerate them until you're ready to cook. Simply take them out of the fridge 5 minutes before cooking to allow them to come to room temperature before baking.
- Great Vegetarian Dinner >> If you are anything like us, you may be trying to cut back on meat. This makes a perfect, hearty meat-free meal that the whole family will love.
- Inexpensive & Affordable >> This recipe is a great way of using leftover vegetables and you can use whatever vegetables you have in at home (or whichever ones you can get the kids to eat!)
✔️ Make It Gluten Free!
I've tried this recipe using both regular puff pastry and a gluten-free alternative. While the gluten-free pastry doesn't achieve the same level of puffiness as the standard version, it still makes a pretty good alternative, especially if you follow to a gluten-free diet and long for that delightful flaky taste.
🥘 Ingredients
✋ Be sure to double check all packaging for allergens. ✋
- Puff Pastry - You can make your own puff pastry, but I find the ready-rolled sheets you can buy so good, I don't think it's worth the time or effort! In the UK Jus Rol is a great brand and Pampas in Australia is another brand that makes great puff pastry. To make the pies gluten-free, just use a gluten-free puff pastry. Both of the mentioned brands have a gluten-free version. You can use shortcrust pastry for the bottom of the dish if you prefer, however, I would recommend using puff pastry for the lid to get the delicious puffy flakes puff pastry is famous for.
- Vegetables - I have used potatoes, cauliflower, peas and carrots, but you can throw in whatever you like! Sweet potato, broccoli, sweetcorn, eggplant & spinach would all work well.
- Curry Paste - To keep this nice and mild so the kids will love it too, I have used a korma curry paste. Feel free to use a spicer paste like a jalfrezi if you prefer a bit more heat.
- Aromatics - Onion, garlic & fresh ginger form the base of the curry. Use fresh garlic & ginger if you can but garlic and ginger pastes or jarred ready chopped ginger make good alternatives that will keep for ages in the fridge.
- Egg - This is used to egg wash the pastry and give it that gorgeous golden brown finish. If you need the recipe to be egg free, simply brush over some milk or dairy-free milk instead.
See the recipe card for full information on ingredients and quantities.
⚡ Variations
- Make It Into A Large Pie- You can easily make these pies into one big curried vegetable pie. Measure the pastry in the same way by cutting round the top of the pie dish for the lid and again but about 1.5 cm bigger than the lid for the bottom of the pie.
- Add Some Meat - I think the pie is delicious as it is but you can add some leftover cooked shredded chicken to the curry mixture for some added protein.
- Alter The Spice - If you fancy something a little bit hotter, use a madras, balti or jalfrezi curry paste instead to turn up the heat!
✏️ How To Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
I like to start by preparing all the vegetables first. This way, everything is ready to go when you start cooking.
Begin by peeling & chopping the potato into 1cm cubes, finely dicing the carrot, onion, garlic, and ginger, and chopping the cauliflower into small bite-sized florets.
To Make The Curry Filling
In a large saucepan, heat the olive oil over a medium heat. Once the oil is heated, add the chopped onions and sauté them for 3-4 minutes until they become translucent and fragrant. Keep stirring so they don't stick to the bottom of the pan.
Next, add the minced garlic and ginger to the pan. Cook them for another 1-2 minutes, stirring continuously. (photo 1)
Now it's time to add the curry paste to the mixture. Add it to the pan and stir it through, cooking it for a further couple of minutes. (photo 2)
Add the diced carrots, potatoes, and cauliflower to the pan, stirring everything together until the vegetables are evenly coated with the paste mixture. (photo 3)
Pour in the creamy coconut milk and bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let it cook for about 12-14 minutes, or until the vegetables are tender. Stir the mixture occasionally to prevent sticking and ensure it all cooks evenly. (photo 4)
Take a moment to taste and season with salt and pepper to your liking. If you're cooking for little ones, you can choose to skip adding any salt to the dish.
Lastly, stir through the peas and leave the mixture to cool slightly whilst you make the pastry.
To Make The Pastry
Take your rolled-out puff pastry and place a pie dish upside down on it. Using a knife, cut around the top of the dish to create a circle of pastry the same size. Repeat this step four times, so you have four pastry circles. (photo 5)
Next, place the pie dish upside down on the pastry sheets again, but this time cut a circle that is about 1.5cm larger than the top of the dish. Repeat this step four times, creating slightly larger pastry circles.
Now, grease your pie dishes or muffin tins with a little spray olive oil to prevent sticking. Gently press the larger pastry circles into the dishes, ensuring they fit snugly and line the bottom and sides. (photo 6)
To Assemble The Pies
To assemble the pies, fill each pastry-lined dish with the vegetable curry filling, taking care not to overfill them. Leave a small space at the top for the lid, this way, the filling will stay nicely enclosed within the pastry. (photo 7)
Brush the edges of the pastry with the beaten egg wash, which will help seal the pie. (photo 8)
Place the smaller pastry circles on top of each pie, pressing a fork around the edges to seal them securely. (photo 9)
You can use any leftover puff pastry to cut out a decorative leaf or another shape to place on the lid of the pie to make it pretty!
Brush the tops of the pies with more of the beaten egg wash. This will help the pastry achieve that flaky, golden-brown finish. (Use milk or a dairy free alternative to keep it egg free) (photo 10)
Cut a couple of slits in the top of the pies to allow the steam to escape.
Bake the pies in a preheated oven for approximately 20 minutes, or until the pastry turns beautifully golden and becomes crisp to the touch.
Once the pies are done, carefully remove them from the oven. Let them cool for a few minutes, allowing the flavours to settle and the pastry to firm up slightly, then serve.
💡 Tips & Tricks
- This recipe will make 4-6 pies, depending on the size of your pie dish. You may need to buy another sheet of pastry if your pie dishes are bigger in size.
- Use any leftover pastry to cut out decorative leaves to place on the pie lid for a pretty finish!
- If you have some pastry and filling left over but it's not quite big enough to make a pie you can turn it into a curry puff! Cut the leftover pastry into a rectangle. Place a small spoonful of the curry mixture on one end. Fold over the pastry and seal the edges with a fork. Brush with egg wash and bake for 20 minutes until golden.
- If you have fussy eaters, you can chop the vegetables really finely. Once they are coated in the delicious curry sauce and wrapped in the pastry, they won't even notice they are there!
- Keep a jar of lazy ginger in the fridge. Normally you only need a small piece of ginger for a recipe, so it seems a waste to buy a huge chunk of it. This stuff keeps for ages and is always there for when you need it. You can also use the lazy ginger in these Chinese Salt & Pepper Chicken Wings.
- Use the coconut milk in a tin, not the drinking variety. You will also need to use the full-fat version as the low-fat coconut milk has a higher water content and will make the sauce too thin & runny.
🔪 Equipment
I have these pie dishes from John Lewis, but I would say they are slightly bigger than individual pie dishes. They are more like 1.5 portions. There are some great individual pie dishes on Amazon that you can pick up really cheaply. Alternatively, you could use foil disposable dishes.
🍴 Serving Suggestions
Serve this curried vegetable pie with a huge spoonful of Carrot & Swede Mash or even some Gluten Free Naan Bread to mop up the creamy filling.
Prefer adairy-free potato topped pie? Check out this dairy free fish pie & chicken and bacon potato topped pie.
💬 Recipe FAQs
Can I make this pie in a pie maker?
While I haven't personally tested this recipe in a pie maker, there's no reason why it wouldn't work. To give it a try, follow the instructions for preparing the filling as per the recipe. Then, in the pie maker, place the larger circle of pastry at the bottom. Add the filling, followed by the other circle of pastry for the lid. Cook in the pie maker for about 5-7 minutes until the pastry turns golden and crispy.
How do I store vegetable curry pie?
Whilst it's best to enjoy the vegetable curry pie fresh from the oven, as this is when the pastry is at its crispiest, you can store any leftovers in the fridge for up to three days. If you wish to reheat the pie in the oven, cover it with foil to prevent the pastry from burning, and bake it in a fan oven at 180˚C for 15-20 minutes or until it's thoroughly heated through.
Alternatively, you can opt to reheat the veggie pie in the microwave, although it's important to note that the pastry may lose its crispness and become soggy due to the moisture.
If you have extra pies or want to save some for later, you can store them in the freezer for up to three months. To enjoy them at a later time, defrost the pie in the fridge overnight and reheat using one of the methods mentioned above
Can I make mini-sized vegetable curry pies for appetisers or parties?
Yes, you can definitely make smaller, individual-sized vegetable curry pies for appetisers or parties, just use smaller pie moulds or muffin tins.
📖 More Puff Pastry Recipes
Looking for other recipes like this? Why not try these:
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Vegetable Curry Pies
Equipment
Ingredients
- 3 sheets ready rolled puff pastry use gluten free puff pastry to make recipe GF
- 60 g (½ cup) frozen peas
- 2 medium potatoes approx 300g / 10.5oz peeled and chopped into 1.5cm cubes
- 100 g (1 cup) cauliflower chopped into very small florets
- 1 medium carrot finely diced
- 1 medium onion finely diced
- 2 cloves garlic finely diced
- 10 g (¼ oz) fresh/jarred ginger finely chopped
- 400 ml (13.5 fl oz) tin of coconut milk full fat
- 1 medium egg (whisked for egg wash) can be substituted for dairy-free milk
- 1 tablespoon olive oil
- 4 heaped tbsp Pataks korma curry paste or any other brand of mild curry paste
Instructions
- Preheat your oven to 350°F (180°C Fan).
To Prepare The Pie Filling
- Chop the potato into 1cm cubes. Finely dice the carrot, onion, garlic and ginger. Chop the cauliflower into small bite-sized florets.
- In a large saucepan, heat the olive oil over a medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent.
- Add the minced garlic and ginger to the pan and cook for another 1-2 minutes, stirring continuously.
- Next, add the curry paste to the pan and stir through, cooking it for a further 2 minutes.
- Add the diced carrots, potatoes & cauliflower to the pan. Stir everything together until the vegetables are coated with the paste mixture.
- Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for about 12-14 minutes or until the vegetables are tender. Stir occasionally to prevent sticking. Season with salt and pepper to taste.
- Stir through the peas and leave the mixture to cool slightly.
To Prepare The Pastry
- While the filling is cooking, prepare the pastry.
- Place a pie dish upside down on the pastry sheet and cut around the top of the dish with a knife so you have a circle of pastry the same size as the top of the dish.
- Repeat this step 4 times so you have 4 circles.
- Place the pie dish upside down on the pastry and cut a circle 1.5cm bigger than the top of the dish.
- Repeat this step 4 times.
- Grease the pie dishes or muffin tins with a little spray olive oil. Place the larger pastry pieces in the dishes, pressing them gently to fit the shape of the dish.
To Assemble
- Fill each pastry-lined dish with the vegetable curry filling, leaving a small space at the top for the lid. Be careful not to overfill.
- Brush the edges of the pastry with the beaten egg wash. Place the smaller pastry pieces on top of each pie, pressing a fork around the edges to seal them.
- Brush the tops of the pies with more egg wash for a golden crust. Cut a couple of slits in the top of each pie to allow the steam to escape.
- Bake the pies in the preheated oven for approximately 20 minutes, or until the pastry is golden and crisp.
- Once the pies are done, remove them from the oven and let them cool for a few minutes before serving.
Notes
- This recipe will make 4-6 pies, depending on the size of your pie dish. You may need to buy another sheet of pastry if your pie dishes are bigger in size.
- Use any leftover pastry to cut out decorative leaves to place on the pie lid for a pretty finish!
- If you have some pastry and filling left over but it's not quite big enough to make a pie you can turn it into a curry puff! Cut the leftover pastry into a rectangle. Place a small spoonful of the curry mixture on one end. Fold over the pastry and seal the edges with a fork. Brush with egg wash and bake for 20 minutes until golden.
- If you have fussy eaters, you can chop the vegetables really finely. Once they are coated in the delicious curry sauce and wrapped in the pastry, they won't even notice they are there!
- Keep a jar of lazy ginger in the fridge. Normally you only need a small piece of ginger for a recipe, so it seems a waste to buy a huge chunk of it. This stuff keeps for ages and is always there for when you need it. You can also use the lazy ginger in these Chinese Salt & Pepper Chicken Wings.
- Use the coconut milk in a tin, not the drinking variety. You will also need to use the full-fat version as the low-fat coconut milk has a higher water content and will make the sauce too thin & runny.
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