Vegetable Curry Pies

Start off by making the Vegetable Curry filling. Peel and finely chop the onion.

Rinse and blend the tomato.

While frozen or canned mixed vegetables work in a pinch, using fresh vegetables will give you the best flavor and texture.

Start by dicing the carrots. Peel the carrots and cut off the ends (the top stem end and the pointy tip). If your carrots are long, cut it in half or into thirds. This makes it easier to handle and safer to cut. Slice the carrot lengthwise into planks (flat sheets), about ½ cm (or ¼ inch) thick. Adjust thickness depending on how fine you want the dice. Stack 2–3 planks at a time (carefully), then slice them lengthwise again into sticks or batons of equal width. Rotate the sticks and cut crosswise to create small cubes. These are your carrots diced!

Rinse and cut off the ends of the green beans. Cut them into small pieces.

Peel and dice the potatoes into small cubes.

I used frozen peas which I rinsed and set aside.

Once the veggies are prepped, prepare the vegetable stock and set aside.

To a pot on medium-high heat, add in the vegetable oil. Once the oil is hot, add cumin (jeera) seeds, fennel (soomph) seeds and chopped onions.

Mix and allow to sauté until the onions are translucent.

Once the onions have become translucent, add in ginger and garlic paste, tomato paste, turmeric powder, garam masala, cumin (jeera) powder, coriander (dhania) powder, cardamom (elachi) powder, clove powder and chilli powder (masala).

Mix and allow to sauté for 30 seconds.

Add in the blended tomatoes.

Mix and simmer for 2 minutes.

Next, add in the diced carrots, chopped green beans and salt to taste.

Pour in the prepared vegetable stock and mix until combined.

Cover and allow to cook for 20 minutes.

After 20 minutes, give it a quick stir.

Add in the diced potatoes with a little boiling water – enough to allow the potatoes to cook and mix together.

Cover and allow the potatoes to cook for 10 minutes – they are fairly small so they will cook faster.

After 10 minutes, add in the peas and mix.

Cover once again and allow to cook until the potatoes are completely soft.

Now it’s time to make a cornflour slurry. Add the cornflour to a bowl with ¼ cup of warm water. Mix together until it forms a runny paste.

Once all the veggies are soft and cooked throughout, add in freshly chopped coriander (dhania).

Add in the cornflour slurry to thicken up the gravy.

Mix well and allow it to thicken – this will take about 2-3 minutes.

Turn off the heat and allow the Vegetable Curry filling to cool completely or else the hot filling will melt the pastry.

I have used 10cm foil tins which I got from Westpack.

The pastries should be thawed in the refrigerator beforehand. For this recipe I used Fatima’s Puff Pastry (however I prefer the Woolworths brand as I found that Fatima’s did not puff up very well) and Today’s Shortcrust pastry.

Start by unrolling the Shortcrust Pastry. This is going to be used as the base of the pies.

Use a cutter or a lid like I have which is a bit bigger than the circumference of the foil tin.

Cut around the lid or cutter to form a circle.

You should get about 3 circles out of this.

Please do not roll out the pastry to try and make more shapes. Gently fold the pastry with your hands and press down to create more circles. You should get 8 circles in total.

Place the Shortcrust Pastry circles one at a time into the foil tins. Press down firmly so it covers the surface & outer edges

Flip the tin over & cut off excess pastry.

Continue this process until all the tins have the pastry base.

Add the Vegetable Curry filling.

Unroll the Puff Pastry. Do not roll it with a rolling pin – leave it as is.

Take one of the foil tins and use this as a guide to cut the circles for the lids of the pie.

You should get the whole 8 circles cut out from the pastry – the excess can be used to create shapes for the top of the pies if preferred.

Crack the egg into a bowl and beat using a fork.

Lightly brush some egg wash around the edge of the pie base.

Place the puff pastry lids over & gently press down the edges so the lids can stay put.

Use the tip of a fork to crimp the edges of the pastry & pierce the fork in the middle of the lid so steam can escape when baking.

These can now be packed & frozen to consume whenever you want them.

If you want to bake them, preheat your oven to 200° Celsius. Brush the remaining egg wash over the pies.

Bake for 10 minutes at 200° Celsius – this will allow the puff pastry to rise. After 10 minutes lower the heat to 180° Celsius & allow to bake for 30 minutes or until golden.

Alternatively, these can be air fried at 180° Celsius for 20 minutes, then flip them over & air fry for a further 5 minutes just to make sure the bottom cooks as the element in the air fryer is only at the top.

Allow them to cool for a bit on the baking tray before serving.

The bottom side of the pies should be thoroughly cooked – some have mentioned that their pastry didn’t cook through so this would depend on your oven. I would suggest flipping them over to make sure it is cooked or pop them into your air fryer (flipped).

These pies are perfect for lunch boxes, a quick dinner, ramadan preps, etc.