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
- 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
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.
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
