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    Home » Recipes » Lunch & Dinners

    Vegetable Curry Pies

    Published: Feb 22, 2020 · Modified: Jun 28, 2021 by Sally · 53 Comments

    Jump To Recipe

    Simple vegetable curry pies with a creamy coconut curry filling wrapped in a crispy, flakey pastry. These individual pies are easy to make and are full of hearty vegetables and a little kick from the curry making them a delicious lunch or dinner.

    Vegetable Curry PiesThere is nothing that I really enjoy more than things wrapped in puff pastry (yas sausage rolls!).

    It is a delicious treat and I just love the ease that store-bought, ready rolled puff pastry provides to be able to make pastries at home. While I love making things from scratch, pastry is not one of them so this is a convenience food that I welcome into my freezer.

    Homemade pies have somewhat of a nostalgic feeling for me as it was something that I ate growing up. We would always make different types but they pretty much always contained meat. This variation today is a veggie only situation.

    I’ve been trying to think of different ways to eat bulk vegetables in ways that didn’t feel boring and definitely didn’t make me feel like the dish needed something else. This is 100% one of those meals. These vegetable pies are so comfortable and filling and a perfect way to use up any leftover vegetables at the end of the week.

    Vegetable Curry PiesHow to make vegetable curry pies

    To make your filling, you just chop up all the veggies and cook with some curry powder and coconut milk until creamy and soft.

    This recipe will be so much easier if you have individual pie tins. Mine are ones my mum had for as long as I can remember, but I recently saw them for sale in the grocery store or you can grab these individual pie tins from Amazon which look like the ones I have. Plus, once you make homemade pies once, you’ll certainly want them again.

    You could also probably make this recipe in a pie maker by following the instructions for the filling and then cooking the pie in the pie maker. I don’t have one myself, so if you want to do this I am trusting you know how to use your pie maker to the best of it’s abilities.

    Vegetable Curry PiesOnce you cut out your circles of pastry, ensuring the bottom piece is bigger than the top to allow it to be pressed into the bottom of the tin, assemble the pies.

    I like to use a fork to press down the edges of the top piece of pastry which keeps it nice and secure, but also looks pretty. Cut a few slits into the top of the pie to let out the steam and if you’re feeling particularly fancy, you can cut out some shapes from the off cuts of pastry to decorate the top.

    The puff pastry I use, and what is most common at the grocery store is actually vegan and dairy-free. While puff pastry is usually made from layers of butter that cause the pastry to puff, it seems that commercially made pastry uses oil in place, most likely to reduce cost, but the side effect is that it does not contain dairy!

    Vegetable curry pieThese vegetarian curry pies are therefore dairy-free and can be completely vegan by omitting the egg wash and using just a brush of dairy-free milk instead to get that golden colour.

    Being that this recipe uses store bought pastry and simple veggies, it is a really inexpensive dinner and while it takes a little patience to cut up the veg, cook the filling and shape the pies, it really is super simple.

    These pies have the perfect amount of curry flavour, while the coconut milk keeps the filling nice and creamy. Once you make these, I guarantee that you will want to make homemade pies more often.

    vegetable curry pie with forkful taken If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.

    Vegetable Curry Pies

    Simple vegetable curry pies with a creamy coconut curry filling wrapped in a crispy, flakey pastry. These individual pies are easy to make and are full of hearty vegetables and a little kick from the curry making them a delicious lunch or dinner.
    4.61 from 38 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Australian
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6 pies
    Author: Sally
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    Ingredients

    • 1 large potato
    • 1 cup (250 grams) sweet potato
    • 1 carrot
    • 1 tablespoon coconut oil
    • 1 onion finely diced
    • 2 cloves garlic crushed
    • 1 heaped teaspoon curry powder
    • 1 x 400ml can coconut milk
    • 1 cup peas and corn frozen or canned
    • pinch of salt
    • 4 sheets of puff pastry approx
    • 1 egg beaten (optional)

    Instructions

    • Peel and wash the potato, sweet potato and carrot and dice into 1 cm cube pieces.
    • In a large frying pan on medium to high heat, add the coconut oil and onion. Saute using a wooden spoon to ensure the onion doesn’t stick to the bottom of the pan until the onion is translucent. Add in the garlic and vegetables and continue to saute for a few minutes. Add in the curry powder and continue to cook until the vegetables are covered and fragrant.
    • Add the coconut milk and mix well, scraping the bottom of the pan to ensure no onion or curry powder is stuck. Once mixed through, turn the heat down to simmer for 10 minutes until the coconut milk starts to thicken. Add in the peas and corn and salt to taste, and mix through. Place a lid on the pan and continue to simmer for another 10 minutes or until the vegetables are soft. Set aside and let the mixture cool slightly.
    • To make the pies, get the sheets of puff pastry out of the freezer and let defrost for about 5 minutes on the bench (how much pastry you need will depend on the size of your pie tins). Preheat the oven to 180°C.
    • Use one of the tins to measure 6 x circles that are exactly the same size as the top of the tin, which will be the lid of the pies. Next, draw out 6 x circles that are 1.5 cm larger than the edge of your pie tin. These will be for the base of the pie. Grease 4 individual pie tins with oil spray and press in the larger circle of pastry. Add in spoonfuls of the vegetable mixture until the tin is full. Brush the edge of the pastry with the beaten egg and place the smaller circle of pastry on top, pressing the edges down with a fork.
    • Cut into the top of the pie to allow steam to release in the oven, and brush the top with more egg wash. Place on a tray in the oven for 20 minutes or until the tops are golden brown. Serve immediately.

    Video

    Notes

    Vegan Option: Make sure the puff pastry you buy at the shop is vegan (most tend to be) and omit the egg wash. Just brush the pastry with a small amount of dairy-free milk.
    Storage: The pies will keep for about 4 days in the fridge or can be frozen for 2 months. To reheat, place in the oven covered with foil to prevent the pastry burning until warm, and then remove the foil for the last 5 minutes to make sure the pastry gets nice and crispy.
    You can make the filling up to 2 days in advance and keep it in the fridge until ready to make the pies.

    Nutrition

    Serving: 1pie | Calories: 377kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 35mg | Potassium: 298mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10709IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg

    Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.

    Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!
    Not fom Australia? Check out my US Conversion Guide

    More Vegetarian Recipes:

    Roasted Vegetable Bowls with Green Goddess Sauce
    Golden Turmeric Sweet Potato Soup
    Turmeric Fried Rice
    Vegan Spiced Chickpea + Veggie Bowls

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    Vegetable Curry Pies - Pinterest

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    Reader Interactions

    Comments

    1. Shani

      September 14, 2022 at 7:36 am

      Hi,
      Can you make this in a large pie dish? I don’t have individual pie tins. Many thanks.

      Reply
      • Sally

        September 14, 2022 at 9:50 am

        Yes you certainly can Shani. When making a larger pie, I usually do blind bake the bottom pastry crust first before adding the filling and the top pastry layer ust to ensure the base is crispy and not soggy.

    2. Legsy

      January 15, 2022 at 3:12 pm

      Making this now – I added some chicken stock (plant based one) just to add some more flavour. Delicious!

      Reply
      • Sally

        January 16, 2022 at 7:12 am

        Sounds delicious! Thanks for making this recipe!

    3. Noush

      January 10, 2022 at 7:35 pm

      I have really missed pies since developing various food intolerances. No more! This pie recipe is brilliant and so easy to make. Thank you.

      Reply
      • Sally

        January 10, 2022 at 7:53 pm

        So glad to hear you were able to enjoy a pie again!

    4. Pauline O’Neill

      September 16, 2021 at 7:05 pm

      Thank you for this delicious recipe Sally. It is really great to cook an Australian recipe for a change, particularly when the ingredients were so simple. Unfortunately I only have five pie tins so had a portion left over. My husband demolished this in no time flat. We both loved these and I will be making them again.

      Reply
    5. Janelle

      August 30, 2021 at 4:33 pm

      I can confirm that they work as well in the pie maker as they do in the oven.
      I have a batch of the veggie mix cooking at the moment but I substituted red curry paste for the curry powder.
      I’ll let you know how they turn out.

      Reply
      • Sally

        August 30, 2021 at 6:05 pm

        Sounds delicious Janelle!

    6. Amanda

      August 04, 2021 at 1:31 pm

      I haven’t made these yet but I’d love to do them for my cooking class with the kids I work with. Do you think you could grate the potato and add some cornflour to thicken to make them quicker?

      Reply
      • Sally

        August 05, 2021 at 5:54 pm

        What a great idea Amanda! In terms of grating the veg and adding cornflour it’s not something I’ve tried so can’t advise, but let me know how you go!

    7. Sia Cali

      July 05, 2021 at 6:29 pm

      Yum yum it is delishes

      Reply
      • Sally

        July 08, 2021 at 7:06 am

        Thanks Sia, so glad you enjoyed them!

    8. Sia

      July 05, 2021 at 6:26 pm

      These look yum will I be able to make it in my pie maker

      Reply
      • Sally

        July 08, 2021 at 7:07 am

        Yes you can! While I haven’t done it as I don’t own one, many readers have and reported successes!

    9. Nancie

      July 01, 2021 at 12:19 pm

      I made these yesterday in the pie maker. I added some leftover baked pumpkin and sweet potato I had in the fridge…delicious👌😋

      Reply
      • Sally

        July 01, 2021 at 1:25 pm

        So happy you enjoyed them Nancie!

    10. Tania

      March 20, 2021 at 6:21 pm

      These look amazing! Do you think I could make them in a pie-maker (I’ve got one that cooks 4 small pies at a time) 🤞🏼😊

      Reply
      • Sally

        March 20, 2021 at 6:52 pm

        Hi Tania – yes you certainly can! I haven’t done it myself but have had quite a few readers tell me they have done it with great success! Just make the filling as per the recipe and then follow the usual directions for your pie maker. Hope you enjoy 🙂

    11. Mandy

      March 17, 2021 at 1:50 am

      These were excellent! I didn’t have phyllo, but I did have a pre-made pie dough so made hand pies. They are so flavourful

      Reply
      • Sally

        March 18, 2021 at 6:53 am

        So happy you enjoyed them Mandy!

    12. Ayesha

      January 11, 2021 at 1:52 pm

      I am making these tonight and can’t wait 😋

      Reply
      • Sally

        January 11, 2021 at 6:24 pm

        Hope you enjoy them!

    13. Linda

      December 17, 2020 at 2:20 am

      These look so good! When you freeze them, do you bake first, or freeze them unbaked? I am wondering if the top crust will remain crispy/flaky if baked, frozen, thawed and reheated. I may have just answered my own question (LOL) but what is your process for freezing these. I see a big batch on the horizon for the cold months ahead!

      Reply
      • Sally

        December 24, 2020 at 7:31 am

        Hey Linda, I do both! I actually mainly freeze them after the have been baked. To reheat, I let them defrost overnight in the fridge then bake on a low temp covered in aluminium foil for about 30 minutes to reheat. The foil stops the pastry from over cooking, but still keeps the pastry crispy and fresh. The other thing I often to is freeze portions of just the filling, so when I want pies I can make them fresh but with minimal work. Hope you enjoy them!

      • Courtney Young

        December 09, 2021 at 9:53 am

        Do you think it would work as one big pie?

      • Sally

        December 09, 2021 at 9:57 am

        Yes I think so. I recently made something similar as a large pie when recipe testing and found that I did need to blind bake the bottom pastry first otherwise it was undercooked. Let me know how you go though!

    14. Lucretia

      November 26, 2020 at 8:53 am

      I’ve got these in the oven as we speak they smell so good especially because it’s a miserable day here in sunny Nelson. Thank you!!!

      Reply
      • Sally

        November 26, 2020 at 9:34 am

        That sounds like the perfect remedy to a miserable day!

    15. Lisa

      November 22, 2020 at 1:28 am

      These look awesome. Can’t wait to try this recipe. How would you reheat any leftover pies?

      Reply
      • Sally

        November 22, 2020 at 7:39 am

        Hey Lisa, to reheat the pies I would place them on a baking tray, with the pies lightly covered with aluminium foil to prevent burning and heat them in a moderate oven.

    16. Lynne

      October 09, 2020 at 7:06 pm

      I can’t wait to try this tomorrow.. I think I might add some chick peas just because I love them so much especially y in curry.

      Reply
      • Sally

        October 14, 2020 at 11:25 am

        Oh yum that sounds like a great addition!

    17. Kim

      September 05, 2020 at 10:03 pm

      Excellent, highly recommended. I didn’t make any changes and they came out perfect.

      Reply
      • Sally

        September 06, 2020 at 7:50 am

        Thanks Kim, glad you enjoyed them!

    18. Margaret King

      September 04, 2020 at 6:50 pm

      Love these …..so tasty……definitely have some in the freezer always…..might add some chopped cauliflower next time I make them…

      Reply
      • Sally

        September 05, 2020 at 7:54 am

        Thanks Margaret, so happy you love them. Cauliflower I think would be great!

    19. Melody

      August 26, 2020 at 1:41 pm

      Hi, can’t wait to try your veggie pie recipe. I just had one question before I begin. Is it 1 cup of peas and 1 cup of corn or half a cup of each? Thanks

      Reply
      • Sally

        August 26, 2020 at 4:56 pm

        Hey Melody, I use half a cup of each, so 1 cup combined. Hope you enjoy them!

    20. Gail Coleman, Perth WA

      August 20, 2020 at 10:49 am

      Sally, you have no idea how nice it is to see an Australian recipe on pinterest. So looking forward to trying this one.

      Reply
      • Sally

        August 20, 2020 at 5:28 pm

        Hey Gail, thank you so much for your comment! Hope you enjoy the pies 🙂

    21. Penny

      June 21, 2020 at 6:17 am

      I have made these pies twice now and they were a big hit with my family and friends! They also freeze really well and they make a very tasty lunchtime treat .

      Reply
      • Sally

        June 21, 2020 at 8:16 am

        So happy you are enjoying the pies Penny!

    22. Lyn

      May 06, 2020 at 7:02 pm

      My family said these were better than any cafe/ pie shop pie . – I made the vegan version and added extra curry powder and chilli. Will definitely be a family favourite from now on 😁

      Reply
      • Sally

        May 07, 2020 at 12:55 pm

        That’s so great to hear Lyn, glad your family loved them!

    23. Mary

      April 29, 2020 at 5:09 pm

      These look really yummy hope to try them soon as soon as I can shop on my own my daughter has been doing my shopping as well as her own so don’t like to put too much pressure on her can’t wait to try I have some fabulous bacon seasonings so might try them in these pies. Thank you

      Reply
      • Sally

        April 29, 2020 at 6:21 pm

        Hi Mary, its certainly a tough time at the moment. Hope you can get out to the shops soon and that you enjoy these pies! x

    24. Robyn

      February 25, 2020 at 5:00 pm

      These sound amazing Sally! I have been looking for an interesting vegetable pie to please my meat eating husband, and this is definitely going to be the one!

      Reply
      • Sally

        February 28, 2020 at 12:30 pm

        Thanks Robyn, I’m sure he will love it – my husband certainly did!

    25. Gavin

      February 25, 2020 at 8:55 am

      Summer has officially ended and these rainy days in Brissie are calling out for more homely dishes. Love a good pie and these guys look so good that I don’t think I’ll miss the lack of meat one bit!

      Reply
      • Sally

        February 28, 2020 at 12:30 pm

        Perfect comfort food!

    26. Sylvie

      February 25, 2020 at 8:11 am

      These pies are my every day dream lunch! Love how flakey and golden the pastry is with all the delicious veggies inside. Cant wait to try it!!

      Reply
      • Sally

        February 28, 2020 at 12:31 pm

        Thanks Sylvie!

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