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.
There 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.
How 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 so they are pretty easy to find and inexpensive. 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.
Once 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!
These 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.
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
Ingredients
- 1 large potato
- 1 cup (250 grams) sweet potato
- 1 carrot
- 1 tablespoon coconut oil
- 1 onion finely diced
- 2 garlic gloves 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.
Notes
More Vegetarian Recipes:
Roasted Vegetable Bowls with Green Goddess Sauce
Golden Turmeric Sweet Potato Soup
Turmeric Fried Rice
Vegan Spiced Chickpea + Veggie Bowls
Save it for later:
Ayesha says
I am making these tonight and can’t wait 😋
Sally says
Hope you enjoy them!
Linda says
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!
Sally says
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!
Lucretia says
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!!!
Sally says
That sounds like the perfect remedy to a miserable day!
Lisa says
These look awesome. Can’t wait to try this recipe. How would you reheat any leftover pies?
Sally says
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.
Lynne says
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.
Sally says
Oh yum that sounds like a great addition!
Kim says
Excellent, highly recommended. I didn’t make any changes and they came out perfect.
Sally says
Thanks Kim, glad you enjoyed them!
Margaret King says
Love these …..so tasty……definitely have some in the freezer always…..might add some chopped cauliflower next time I make them…
Sally says
Thanks Margaret, so happy you love them. Cauliflower I think would be great!
Melody says
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
Sally says
Hey Melody, I use half a cup of each, so 1 cup combined. Hope you enjoy them!
Gail Coleman, Perth WA says
Sally, you have no idea how nice it is to see an Australian recipe on pinterest. So looking forward to trying this one.
Sally says
Hey Gail, thank you so much for your comment! Hope you enjoy the pies 🙂
Penny says
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 .
Sally says
So happy you are enjoying the pies Penny!
Lyn says
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 😁
Sally says
That’s so great to hear Lyn, glad your family loved them!
Mary says
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
Sally says
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
Robyn says
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!
Sally says
Thanks Robyn, I’m sure he will love it – my husband certainly did!
Gavin says
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!
Sally says
Perfect comfort food!
Sylvie says
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!!
Sally says
Thanks Sylvie!