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Vegetable Curry Pies Recipe

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4.1 from 2 reviews

These Vegetable Curry Pies are a delicious and comforting dish combining a hearty curry vegetable filling with flaky puff pastry. Perfect for a flavorful vegetarian meal, they include potatoes, sweet potatoes, carrot, peas, and corn simmered in a fragrant coconut curry sauce, then baked in golden, crispy pastry shells.

Ingredients

Vegetables

  • 1 large potato, peeled and chopped into 1 cm cubes
  • 1 cup (250 grams) sweet potato, peeled and chopped into 1 cm cubes
  • 1 carrot, peeled and chopped into 1 cm cubes
  • 1 cup peas and corn (frozen or canned)

Curry Filling

  • 1 tablespoon coconut oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 heaped teaspoon curry powder
  • 1 x 400ml can coconut milk
  • Pinch of salt, to taste

Pastry and Topping

  • 4 sheets of puff pastry (approximate amount to make 6 pies)
  • 1 egg, beaten (optional, for egg wash)

Instructions

  1. Prepare the vegetables: Wash, peel and chop all vegetables into even 1 centimetre cubes for consistent cooking.
  2. Make the curry filling: Heat coconut oil in a large saucepan over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in crushed garlic and chopped vegetables, cooking for 2–3 minutes until fragrant.
  3. Add spices and coconut milk: Stir in curry powder and cook for 1 minute to coat the vegetables. Pour in the coconut milk, scraping the pan bottom to release any spices stuck to it.
  4. Simmer the curry: Reduce heat to low and simmer uncovered for 10 minutes until sauce starts to thicken. Add peas, corn and a pinch of salt, stir well.
  5. Finish cooking the filling: Cover with a lid and simmer for another 10 minutes until vegetables are tender and most liquid has evaporated. Remove from heat and allow the filling to cool completely before assembling.
  6. Prepare pastry: Remove puff pastry sheets from freezer and let soften for 5 minutes until pliable. Preheat oven to 180°C (350°F).
  7. Cut pastry circles: Use a pie tin as a guide to cut 6 pastry circles the size of the tin lids and 6 circles about 1.5 cm larger for the pie bases.
  8. Assemble the pies: Lightly grease 6 individual pie tins. Press the larger pastry circles into the tins as bases. Spoon the cooled curry filling evenly into each pie base.
  9. Seal the pies: Brush edges of the pastry bases with beaten egg or plant-based milk. Place smaller pastry lids on top, press edges with a fork to seal. Brush tops with egg wash and cut a small slit in each pie for steam to escape.
  10. Bake the pies: Place pies on a baking tray and bake in the preheated oven for 20–30 minutes until golden brown and puffed. Serve warm.

Notes

  • Use plant-based milk instead of egg for a vegan option in the egg wash.
  • If frozen peas and corn are used, thaw before adding to the curry filling.
  • Ensure the curry filling is completely cooled prior to assembling pies to prevent the pastry from becoming soggy.
  • Leftover pies can be refrigerated and reheated in the oven for a crispy finish.
  • Adding a pinch of chili flakes to the curry can introduce a gentle heat if desired.

Find it online: http://bitezly.com/vegetable-curry-pies-recipe/