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 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.
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.
More Vegetarian Recipes:
Vegetable Curry Pies
- 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)
- 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.
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.