Vegetable Curry Pies
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.
Servings 6 pies
Calories 377kcal
Ingredients
- 1 large potato
- 250 grams sweet potato
- 1 carrot
- 1 tablespoon coconut oil
- 1 brown onion/yellow 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
- oil spray for greasing
- 1 egg beaten (optional)
Instructions
Prepare the vegetables
- Wash, peel and chop the 1 large potato, 250 grams sweet potato and 1 carrot into even 1 cm cubes.
Make the curry filling
- Heat the 1 tablespoon coconut oil in a large saucepan over medium heat. Add the 1 brown onion/yellow onion and cook for 3–4 minutes, until softened.
- Add the 2 cloves garlic and chopped vegetables and cook for 2–3 minutes, stirring, until fragrant.
- Add the 1 heaped teaspoon curry powder and cook for 1 minute, stirring to coat the vegetables. Pour in the 1 x 400ml can 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 1 cup peas and corn and a pinch of salt, 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 4 sheets of 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 for the lids, and 6 circles about 1.5 cm larger for the bases.
- Lightly grease 6 individual pie tins with oil spray. 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 1 egg beaten (or plant based milk). Place the lids on top and press the edges to seal with 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
Vegan Option: make sure the puff pastry you buy is vegan (most are) and omit the egg wash, brushing the pastry with a little dairy free milk instead.
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.
Make Ahead: 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
