Veggie Curry Pies

So Vegan Curry Pie

These vegan curry pies by So Vegan are sure to go down a hit for your Sunday family roast. They’re gluten-free too!

Perfect for those chilly winter days when only a warming, hearty meal will do, these meat-free pies are guaranteed to hit the spot.

Packed with veggies and finished with a deliciously crispy pastry, this vegan pie recipe will become one of your go-to favourites.

Prep time: 15 minutes

Cooking time: 55 minutes

Servings: 4 pies

Ingredients

1 tsp coconut oil

1 medium onion

3 garlic cloves

1/4 thumb ginger

100g cherry tomatoes

1/2 small butternut squash

2 medium potatoes

Large handful of coriander

100g frozen peas

80g baby spinach leaves

1 pot of Tideford Organics Vegan Rogan Josh (or similar)

1/2 lime

Salt and pepper

2 x 320g sheets of gluten-free puff pastry

4 tsp gluten-free plain flour, plus extra for dusting

1 tbsp plant milk of your choice

 

Preparation

4 springform pie tins approx. 11cm in diameter

Method

  • Heat the coconut oil in a large pan on a medium heat. While the pan heats up, peel and discard the skin of the onion, slice it thinly and add it to the pan. Fry for 10 minutes, stirring frequently until it begins to caramelise.
  • Meanwhile, peel and finely dice the ginger and garlic. Then peel and dice the butternut squash and potatoes. Quarter the cherry tomatoes and finely chop the stalks of the coriander, saving the leaves for later. Add the ginger, garlic, squash, potatoes, tomatoes and coriander stalks to the pan and fry for a further 15 minutes, stirring occasionally.
  • Add the frozen peas, spinach leaves and Rogan Josh Curry Sauce to the frying pan and simmer for 10 minutes, stirring occasionally.
  • Next, roughly chop the coriander leaves and stir them into the pan along with the juice from the half of lime and season to taste with salt and pepper.
  • Preheat the oven to 200°C fan.
  • Meanwhile, roll out the pastry on a floured surface until it’s a few millimetres thick. Use a sharp knife to cut 4 circles a few cms wider than the pie tins (make sure you leave enough pastry for the tops), then line the pie tins with the pastry by pressing the pastry into the base and sides to ensure the inside of the tin is fully covered.
  • Sprinkle a tsp of flour over the base to stop it from going soggy, then fill each pie with the curry filling.
  • Use the remaining pastry to cover each pie and pinch the top and sides of the pastry together to close the pie.
  • Brush the tops with plant milk and bake in the oven for 20-25 minutes, until golden brown.
  • Serve with chips and mushy peas. Enjoy!

If you’ve been inspired by this recipe, check out this Lentil and Mushroom pie!

Thinking of trying vegan?

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