Vegetarian Curry Pies. These vegetarian curry pies are therefore dairy-free and can be completely vegan by omitting the egg wash and using just a brush of dairy-free milk instead to get that golden colour. Being that this recipe uses store bought pastry and simple veggies, it is a really inexpensive dinner and while it takes a little patience to cut up the veg, cook. Brush the rim of the dish with water.

Make a hole in the centre of the pie to allow steam to escape. Sprinkle a tsp of flour over the base to stop it going soggy, then fill each pie with the curry filling. Use the remaining pastry to cover each pie (re-roll the pastry if necessary) and pinch the top and sides of the pastry together to close the pie. You can cook Vegetarian Curry Pies using 22 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegetarian Curry Pies

It's of For the shortcrust pastry.
Prepare of plain flour.
It's of Large pinch fine salt.
It's of large egg.
It's of lemon juice.
You need of very cold water.
Prepare of cold unsalted butter, cubed.
You need of For the filling.
You need of sesame oil.
Prepare of red onion, finely chopped.
You need of garlic cloves, crushed.
Prepare of fresh ginger, peeled and finely chopped.
You need of bird’s eye chillis, de seeded and diced.
Prepare of tumeric.
You need of ground cumin.
Prepare of sweet potato, cut into equal chunks.
Prepare of red split lentils.
It's of chickpeas drained.
It's of veg stock.
Prepare of spinnach.
It's of full fat coconut milk.
You need of sultanas.

C live of India curry powder is one of my favourite curry powders when it comes to making pies. When the spices combine with the puff pastry, it's incredibly moreish. Curry Root Vegetable Pot Pie Curry Root Vegetable Pot Pie. Next, add in the vegetable broth, milk, curry powder, salt, pepper and celery seed.

Vegetarian Curry Pies instructions

First, make the filling. Heat the oil in a wide-based saucepan with a tight fitting lid. Add the onion and cook over a low heat for 10 minutes, stirring occasionally. Add the garlic, ginger and chilli and cook for 1 minute, then add the spices and cook for a further minute..
Turn up the heat to medium and add the sweet potato and sultanas, stirring well to coat in the spices. Yup in the lentils and most of the stock. You may not need all the stock so add a few ladles to start and see how well things get absorbed. Bring the liquid to the boil, reduce to a simmer, cover with lid and cook gently for 20 minutes or until sweet potato is tender..
Stir in the coconut milk (again, a ladle at a time so it doesn’t become too liquidy. Add the chickpeas and spinach and gently stir in..
Set this aside while you make the pastry. Have ready 4 individual non-stick pie dishes. Put the flour and salt into a large mixing bowl. Lightly beat the egg with the lemon juice and water in a jug and set aside..
Add the butter and toss the cubes in the flour to coat. Rub the butter into the flour, using your fingertips. Lift your hands above the bowl, rubbing the fat and flour together then letting the mixture fall back into the bowl. Keep going until the mixture resembles fine breadcrumbs..
Make a well in the centre of the mixture and pour in the egg mix. Incorporate the liquid into the flour/fat using a claw-like action with one had. Avoid overworking the dough. If too dry, a splash more water..
When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a floured surface to bring it together into a smooth dough. Wrap in cling film and refrigerate for 30 minutes..
Roll out two thirds of the dough to the thickness of a £1 coin. Cut out circles and press into the pie dishes to line completely. Take the remaining third of the pastry to roll out and cut out the lids. Preheat the oven to 200 degrees C fan..
To assemble the pies: spoon the curry filling into the pastry cases until level. Brush the edges of the pastry with water, place the pastry lid on top and press down. Using your thumbs and fingertips, seal the pastry together. Brush with beaten egg, make two slits in the lid to allow steam to escape and pop in the oven for 30 minutes or until nicely golden brown..

Add vegetables to sauce and mix until combined. Place one pie crust in the bottom of a large baking dish and then pour vegetable mixture in. This pie is a complete meal in itself, so I wouldn't serve it with rice, but if you can't have curry without it, then I'm not going to stop you. This satisfying pot pie is filled with smoky chickpeas and veggies, all baked up with a puff pastry crust.. For a serious flavor-packed pie, add some curry!