Vegetable Curry Pies
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!
Servings: 4 -6 pies
Calories: 1360kcal
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.
Video
Notes
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.
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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!
Nutrition
Calories: 1360kcal | Carbohydrates: 110g | Protein: 20g | Fat: 95g | Saturated Fat: 37g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 608mg | Potassium: 962mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2883IU | Vitamin C: 42mg | Calcium: 73mg | Iron: 9mg
