Vegetable Curry Pies
Delightful vegetable curry pies made with wholesome vegetables encased in flaky puff pastry, perfect for a main meal or a hearty snack.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the filling
- 1 large potato peeled and chopped
- 250 grams sweet potato peeled and chopped
- 1 carrot peeled and chopped
- 1 tablespoon coconut oil for cooking
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 heaped teaspoon curry powder
- 1 can coconut milk (400ml)
- 1 cup peas and corn frozen or canned, added at the end
- 1 pinch salt
For the pastry
- 4 sheets puff pastry approximately
Instructions
Preparation
- Peel and chop the large potato, sweet potato, and carrot into small cubes to ensure they cook evenly.
Cooking the Filling
- In a large frying pan, heat the coconut oil over medium heat.
- Add the finely diced onion and crushed garlic, cooking until softened and fragrant.
- Stir in the curry powder, mixing well for about a minute.
- Add the diced potatoes, sweet potato, and carrot, stirring to coat them in the spices. Cook for 5 minutes.
- Pour in the coconut milk, bring to a gentle simmer and cook until the vegetables are tender, about 15–20 minutes.
- Add the peas and corn, stirring well. Season with a pinch of salt and remove from heat.
Assembling the Pies
- Preheat your oven to 200°C (180°C fan oven).
- Roll out your puff pastry and cut out circles or squares.
- Place a generous spoonful of the curry filling in the centre of each pastry piece.
- Fold over and seal the edges with a fork.
Baking
- Arrange the pies on a baking tray lined with parchment paper.
- If using the beaten egg, brush it over the tops for a lovely golden finish.
- Bake in the preheated oven for 20–25 minutes or until the pastry is puffed and golden brown.
Notes
Serve hot alongside a fresh green salad, tangy chutney, or cooling yogurt sauce. These pies are freezer friendly and can be made ahead of time.