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.

Course Main Course

Cuisine Australian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings pies

Calories 377kcal

Author Sally

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.

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