These simple vegetable curry pies with a creamy coconut curry filling are consistently in the top 10 recipes on my site every single year! These individual pies are easy to make with crispy, flaky puff pastry, hearty vegetables and lots of flavour from the curry making them a delicious lunch or dinner.
⭐⭐⭐⭐⭐ 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. – Penny
I originally developed this recipe as I was looking for a fun new way to eat alot of vegetables without feeling like I was eating vegetables, you know? I find anything wrapped in puff pastry delicious (hence my obsession with sausage rolls), and so these veggie pies were created.
Since then, it’s become one of the most made recipes on my site with a tonne of reviews and messages from people making them and loving them as much as I do which is so amazing to see!
This is a recipe that really utilises the ease of store-bought, ready rolled puff pastry to be able to make café style 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 a lot of growing up (although they were mainly meat filled pies). These vegetable pies are so comfortable and filling and a perfect way to use up any leftover vegetables at the end of the week.
These pies have the perfect amount of curry flavour, while the coconut milk keeps the filling nice and creamy and of course dairy free. Once you make these, I guarantee that you will want to make homemade pies more often.
Key Ingredients
These vegetable pies use simple, everyday ingredients to make a delicious and flavour-packed dinner the whole family will love!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Vegetables – I like a simple combination of potato, sweet potato, and carrot, along with some frozen peas and corn as these are often what I have on hand. You can use any vegetables you like and have however with many readers adding pumpkin, cauliflower or even chickpeas and lentils to the filling!
- Onion and garlic – An essential part of building the flavour of these pies.
- Coconut oil – you can cook your vegetables in any oil you like but my preference in this recipe is coconut oil for flavour.
- Curry powder – I’m sure most Australian families have an orange tin of Keens curry powder hidden away at the back of their pantry which is what I use. You can use any curry powder you like however.
- Coconut milk – you want a full fat, thick and creamy canned coconut milk here for the best texture in your pie filling.
- Puff pastry – I like to keep it simple and use puff pastry for both the base and the lid of the pies. Most brands at the grocery store are vegan and dairy free however always check your ingredients to be sure. How much you need will depend on the size of your sheets and your pie tins but based on the standard size at the supermarket 4-6 sheets will be enough.
Vegan Option: The pies themselves are actually vegan however I like to use an egg wash to finish to get the pastry nice and golden and crispy. To keep the pies vegan simply use some plant-based milk to brush the pastry before baking instead.
How to make vegetable curry pies
To get started, you’ll need to prep your veg. Wash, peel and chop, ensuring they are all in even sized pieces (approximately 1cm cubes). Personally I love this step as I find chopping vegetables quite satisfying and almost meditative. But that’s probably just me…
Now to make the filling;
Step 1: Add the coconut oil to a large saucepan over medium heat and cook the onions until translucent. Add in the garlic and all the chopped vegetables and stir until fragrant.
Step 2: Add in the curry powder and continue to cook until the vegetables are covered and fragrant. Pour over the coconut milk and mix well.
Step 3: Turn the heat down and allow the vegetables 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 the lid on the pan and continue to simmer for another 10 minutes or until the vegetables are soft and there isn’t much liquid remaining in the pan. Set aside to cool completely.
Assemble and cook the pies;
Start by getting 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 but usually 4-6 sheets to get 6 pies total). Preheat the oven to 180°C / 350°F.
Step 1: 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 about 1.5 cm larger than the edge of your pie tin which will be your base.
👉Tip! You can join the pastry sheets together by overlapping them and pressing gently to stick them together. This ensures you aren’t being left with a lot of waste when cutting out your shapes.
Step 2: Grease 6 individual pie tins with cooking oil and press in the larger circle of pastry to form a base. I only have 4 pie tins so I do this step in batches!
Step 3: Spoon the filling into each pie to fill it. In a small bowl, whisk an egg (or use plant-based milk) and use a pastry brush to brush the edges of the pastry. Place the smaller circle on top and press down the edges using a fork.
Step 4: Brush the top of the pies with more of the egg wash and cut a slit in the top of the pie to allow the steam to escape (and stop the pie from exploding!). Place them on a baking tray and cook for 20-30 minutes or until golden brown.
🥧Serving Suggestion: Swap the usual tomato sauce and fries for some homemade tomato chutney and potato wedges! For something lighter, a simple side salad is a great addition to the plate.
Storage and Freezing Instructions
These vegetable curry pies are perfect for meal prep or keeping on hand for a quick lunch or dinner.
Fridge: Once baked, the pies will keep in an airtight container for up to 4 days. To reheat, place them in the oven covered with foil to prevent the pastry from burning. Remove the foil for the last 5 minutes to make sure the tops stay golden and crispy.
Freezer: These pies also freeze well for up to 2 months. You can freeze them either baked or unbaked. If freezing baked pies, wrap each pie individually in plastic wrap and place them in a freezer-safe container. To reheat, thaw in the fridge overnight, then warm in the oven as above. If freezing unbaked pies, assemble them, wrap well, and store in the freezer. Bake from frozen, adding extra minutes to the cooking time to ensure they are cooked through.
Make-ahead filling: You don’t have to make the pies all in one go. The curry filling can be made up to 2 days in advance and stored in the fridge until you’re ready to assemble the pies.
Recipe FAQs
Yes! Many readers have adapted this recipe into a family sized pie instead of individual ones.
When doing this, I do usually blind bake the bottom pastry crust first before adding the filling and the top pastry layer just to ensure the base is crispy and not soggy.
Yes! While I don’t have one (yet!), many readers have confirmed they work really well using a pie maker.
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.
More recipes with puff pastry:
Vegetarian Curry Puffs
Chicken Sausage Rolls
Plant-based Lamb and Roasted Eggplant Tart
Dairy Free Chicken Pot Pie
Vegetable Curry Pies
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
Prepare the vegetables
- Wash, peel and chop all vegetables into even 1 centimetre cubes.
Make the curry filling
- Heat the coconut oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and chopped vegetables and cook for 2–3 minutes, stirring until fragrant.
- Add the curry powder and cook for 1 minute, stirring to coat the vegetables. Pour in the coconut milk, scraping the bottom of the pan to release any stuck spices.
- Reduce the heat to low and simmer uncovered for 10 minutes, until the sauce begins to thicken. Add the peas, corn and salt to taste, and stir to combine.
- Cover with a lid and simmer for another 10 minutes, or until the vegetables are tender and most of the liquid has reduced. Remove from the heat and allow the filling to cool completely.
Assemble and bake the pies
- Remove the puff pastry from the freezer and allow to defrost for 5 minutes, until just pliable. Preheat the oven to 180°C / 350°F.
- Using a pie tin as a guide, cut 6 pastry circles the same size as the top of the tin (lids) and 6 circles about 1.5 centimetres larger (bases).
- Lightly grease 6 individual pie tins. Press the larger pastry circles into the tins to form the bases. Spoon the cooled filling evenly into each pie.
- Brush the edges of the pastry with beaten egg (or plant-based milk). Place the lids on top and press the edges to seal using a fork. Brush the tops with more egg wash and cut a small slit in each pie.
- Place the pies on a baking tray and bake for 20–30 minutes, or until golden and puffed. Serve warm.
Video
Notes
Nutrition
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.
This recipe was originally published in February 2020 and has been updated in 2025 with new photos and more helpful information. The recipe remains the same!
Shani says
Hi,
Can you make this in a large pie dish? I don’t have individual pie tins. Many thanks.
Sally says
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.
Legsy says
Making this now – I added some chicken stock (plant based one) just to add some more flavour. Delicious!
Sally says
Sounds delicious! Thanks for making this recipe!
Noush says
I have really missed pies since developing various food intolerances. No more! This pie recipe is brilliant and so easy to make. Thank you.
Sally says
So glad to hear you were able to enjoy a pie again!
Pauline O’Neill says
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.
Janelle says
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.
Sally says
Sounds delicious Janelle!
Amanda says
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?
Sally says
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!
Sia Cali says
Yum yum it is delishes
Sally says
Thanks Sia, so glad you enjoyed them!
Sia says
These look yum will I be able to make it in my pie maker
Sally says
Yes you can! While I haven’t done it as I don’t own one, many readers have and reported successes!
Nancie says
I made these yesterday in the pie maker. I added some leftover baked pumpkin and sweet potato I had in the fridge…delicious👌😋
Sally says
So happy you enjoyed them Nancie!
Tania says
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) 🤞🏼😊
Sally says
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 🙂
Mandy says
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
Sally says
So happy you enjoyed them Mandy!
Hannah says
Made this tonight for my family and it was an absolute hit! I opted to make it as one large family-sized pie, making sure I blind baked the bottom layer first, and this worked like a charm. I also subbed the sweet potato for some mixed lentils to add some plant-based protein.
Needless to say, everyone was going back for seconds! Will definitely be making this again.
Sally says
Ah love this so much! Thanks Hannah and happy to hear it worked well for you as a full-sized pie!
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!
Courtney Young says
Do you think it would work as one big pie?
Sally says
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!
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.
Trish Hoffman says
Is it possible to use a standard cuisinart butter crust, instead of puff pastry?
I would still blind bake bottom.
Sally says
Hi Trish, I haven’t tried myself so can’t say for sure how it would differ to using puff pastry, but it I think it should work fine.
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!