Golden, flaky puff pastry filled with creamy curried veg – these vegetable curry pies are proper comfort food with a twist. They’re mildly spiced, totally moreish, and perfect for getting more veggies into the kids!
There’s something really nostalgic about homemade pies – the comforting smell, the flaky pastry, the warm filling… heaven! And while these Vegetable Curry Pies might not be your typical traditional pie, I’ve got a feeling they’ll soon be your new favourite.
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They’re hearty, comforting and packed with flavour – but without the heat, so they’re perfect for the whole family (even the little ones!). If you’ve made my Chicken & Aubergine Curry or Prawn Balti, this one’s much milder – but still loaded with that lovely curry flavour.
Puff pastry is one of my favourite things to eat (anyone else?). If you’re a fellow pastry lover, have a look at my Greggs Copycat Bacon & Cheese Turnovers and Gluten Free Mini Sausage Rolls.
With ready-made gluten-free puff pastry so readily available, it’s also easy to create gluten-free versions of all the classic dishes like Apple Turnovers & Sausage Plait.
Thanks to ready-rolled pastry, these are super easy to make. I’ve tested both regular and gluten-free pastry, and while the gluten-free doesn’t puff up quite as much, you still get that golden, flaky finish. The pies are naturally dairy-free, and you can also make them egg-free by brushing the pastry with a splash of dairy-free milk instead of egg wash.
They're also brilliant for meal prepping – make them ahead of time, then just pop them in the oven when you’re ready. Great for using up odds and ends in the veg drawer, and a lovely meat-free dinner that still feels very filling.
Jump to:
🥘 Ingredients You Will Need
Here is a brief overview of the main ingredients needed to make these vegetable curry pies. For the full list, scroll down to the recipe card at the bottom of the page. To find out how to make it allergy-friendly, simply keep scrolling to the section below this one.
✋ 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. 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, aubergine & 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.
- Coconut Milk - This is used to make the curry sauce. Use the stuff in a tin, not the stuff you drink.
- Aromatics - Onion, garlic & fresh ginger form the base of the curry. Use fresh garlic & ginger if you can, but garlic and ginger pastes orjarred 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.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Allergy-Friendly?
✔️ Make It Gluten-Free: To make the pies gluten-free, just use a gluten-free puff pastry. Both of the mentioned brands above have a gluten-free version.
✔️ Make It Egg-Free: If you need the recipe to be egg free, simply brush some milk or dairy-free milk over the top of the pies instead of the egg wash.
✏️ How To Make Vegetable Curry Pies
⬇️ 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 ⬇️
Step 1: Make The Filling (photos 1-4)
Fry your onion until soft. Add garlic & ginger.
Stir in the curry paste – let it sizzle for a minute or two.
Chuck in your veg and stir to coat.
Pour in coconut milk and simmer until everything’s soft and lovely.
Stir through the peas and let it cool slightly.
Step 2: Prep The Pastry (photos 5-6)
Cut circles for the bases and lids using your pie dish as a guide.
Line greased pie dishes with the larger pastry circles.
Step 3: Assemble & Bake (photos 7-10)
Spoon in the curry filling (don’t overdo it – leave room for the lid!).
Top with the smaller pastry circles, press the edges with a fork to seal.
Brush with egg or milk and cut a little steam slit.
Bake at 180°C (fan) for 20–25 mins until golden and crisp.
💡 Lauren's Top Tips
- 🌟 Feeding Fussy Eaters? Chop the veg nice and small. Once it’s coated in that creamy curry sauce and wrapped in flaky pastry, they’ll be none the wiser!
- 🌟 Use Tinned, Full-fat Coconut Milk: the drinking kind or the low-fat version is too watery and won’t give you that lovely, rich texture.
- 🌟 Lazy Ginger Is Your Friend: It keeps for ages in the fridge and saves buying fresh and it going off. Handy for quick dinners like these Salt & Pepper Chicken Wings too!
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can prep the curry filling a day in advance – just let it cool completely before storing it in the fridge.
When you're ready, assemble the pies straight from the fridge and bake. Take them out about 5 minutes before baking to bring them closer to room temperature.
🗒️ Batch Cooking
This is a great one for batch cooking! Make a big batch of the curry filling and freeze in portions. Then just defrost, fill your pastry, and bake fresh for that perfect golden finish.
You can also freeze the fully assembled (but unbaked) pies – see below for how.
🗒️ Leftovers / Storage / Reheating
Leftover pies can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 180°C (fan) until the pastry is hot and crisp again – around 15–20 minutes. You can microwave them, but the pastry will go soft.
Got a bit of filling and pastry left but not enough for a full pie? Don’t bin it – turn it into a mini curry puff! Cut the pastry into a rectangle, pop a spoonful of filling on one end, fold it over, crimp the edges with a fork and bake until golden.
🗒️ Freezing
These pies freeze brilliantly – either baked or unbaked.
- To freeze unbaked: Assemble the pies, then pop them on a tray to freeze until solid. Transfer to a freezer bag or container. Brush with egg wash, then bake from frozen at 180°C (fan) for 30–35 mins.
- To freeze baked pies: Let them cool completely, then wrap and freeze. Reheat from frozen in the oven at 180˚C (fan) for 20–25 mins until piping hot.
📖 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.
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- 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.
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- 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.
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- 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!
meg says
I made this for dinner tonight and it was delicious. My husband loved it which is high praise. The directions were clear which I appreciate. I made two changes - I used green Thai curry paste and made only one large pie.
Lauren Woodger says
Ooooh green curry paste sounds delicious! Glad your husband approved too!! 🙂