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Vegetable Curry Pies Recipe

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3.9 from 8 reviews

These Vegetable Curry Pies are a comforting and flavorful dish featuring a rich coconut curry filling made from potatoes, sweet potatoes, carrots, peas, and corn, all encased in golden, flaky puff pastry. Perfect as a hearty snack or a satisfying meal, these pies combine the warmth of traditional curry spices with the crispness of baked pastry for a delightful fusion treat.

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

For Assembling

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

Instructions

  1. Prepare the vegetables: Wash, peel, and chop the potato, sweet potato, and carrot into even 1 centimetre cubes to ensure uniform cooking.
  2. Make the curry filling: Heat the coconut oil in a large saucepan over medium heat. Add the finely diced onion and cook for 3–4 minutes until softened and translucent. Add the crushed garlic and chopped vegetables, cooking for another 2–3 minutes while stirring frequently until fragrant.
  3. Add the curry powder and coconut milk: Stir in the heaped teaspoon of curry powder and cook for 1 minute to release its aroma and coat the vegetables. Pour in the 400ml can of coconut milk, scraping the bottom of the pan to lift any spices stuck to it.
  4. Simmer the curry filling: Reduce the heat to low and let the mixture simmer uncovered for 10 minutes until the sauce starts to thicken. Then add the peas and corn along with a pinch of salt, stirring to combine.
  5. Cook until tender and reduced: Cover the saucepan with a lid and simmer gently for another 10 minutes, or until the vegetables are tender and most of the liquid has evaporated. Remove from heat and allow the filling to cool completely before assembling.
  6. Prepare the puff pastry: Remove the puff pastry sheets from the freezer and let them defrost for about 5 minutes until pliable. Preheat the oven to 180°C (350°F).
  7. Cut pastry circles: Using a pie tin as a template, cut out 6 larger circles (about 1.5 cm bigger than the tin diameter) for the pie bases and 6 smaller circles matching the size of the pie tins for the lids.
  8. Assemble the pies: Lightly grease 6 individual pie tins. Press the larger pastry circles into the tins to form the base. Spoon the cooled curry filling evenly into each pastry base. Brush the edges of the pastry with beaten egg (or plant-based milk if preferred).
  9. Seal and decorate: Place the smaller pastry lids on top of the filling, pressing the edges together firmly using a fork to seal. Brush the tops of the pies with more beaten egg to promote browning. Cut a small slit in the top of each pie to allow steam to escape while baking.
  10. Bake the pies: Arrange the pies on a baking tray and bake in the preheated oven for 20–30 minutes, or until the pastry is golden, puffed, and crisp. Serve the pies warm for best flavor and texture.

Notes

  • The beaten egg is optional but recommended for a glossy, golden finish on the pastry tops; alternatively, use plant-based milk for a vegan-friendly option.
  • Ensure the filling is fully cooled before assembling the pies to prevent the puff pastry from becoming soggy.
  • You can prepare the filling in advance and refrigerate overnight for easier assembly the next day.
  • Feel free to add other vegetables like bell peppers or zucchini to customize the filling.
  • Leftover pies keep well in the fridge and can be reheated in the oven to maintain their crispness.

Find it online: https://recipeplenty.com/vegetable-curry-pies-recipe/