Simple Way to Make Perfect Vegetarian Curry Pies

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vegetarian curry pies. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vegetable Curry Pies Simple vegetable curry pies with a creamy coconut curry filling wrapped in a crispy, flakey pastry. These individual pies are easy to make and are full of hearty vegetables and a little kick from the curry making them a delicious lunch or dinner. 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. Add the ras el hanout and harissa, cook for a minute, then stir in the.

Vegetarian Curry Pies is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Vegetarian Curry Pies is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have vegetarian curry pies using 22 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vegetarian Curry Pies:

1. Take For the shortcrust pastry
2. Prepare 367 g plain flour
3. Prepare Large pinch fine salt
4. Take 1 large egg
5. Get 1 1/2 tsp lemon juice
6. Take 4 TBSP very cold water
7. Make ready 180 g cold unsalted butter, cubed
8. Take For the filling
9. Make ready 1 tbsp sesame oil
10. Get 1 red onion, finely chopped
11. Make ready 3 garlic cloves, crushed
12. Make ready 15 g fresh ginger, peeled and finely chopped
13. Get 3 bird’s eye chillis, de seeded and diced
14. Make ready 1/2 tbsp tumeric
15. Prepare 1/2 tbsp ground cumin
16. Make ready 400 g sweet potato, cut into equal chunks
17. Make ready 150 g red split lentils
18. Prepare 1/2 can chickpeas drained
19. Prepare 800 ml veg stock
20. Get 100 g spinnach
21. Take 1/2-1 can full fat coconut milk
22. Get 80 g sultanas

Vegetable Curry Pie A creamy mild curry that is packed with carrots, cauliflower, green beans, potatoes and chickpeas. The flavor and richness is complimented with a slight sweetness with a South African fruit chutney in a tomato based curry sauce. Pour vegetable curry mix into the buttered pie pan. Top with puff pastry, tucking in the edges.

Instructions to make Vegetarian Curry Pies:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Pour vegetable curry mix into the buttered pie pan. Top with puff pastry, tucking in the edges. If desired, cut decorative shapes out of the scraps of pastry, dampen bottoms with water and attach to the pastry. Stir mixture together until it resembles a thick paste. Next, add in the vegetable broth, milk, curry powder, salt, pepper and celery seed.

So that’s going to wrap this up for this exceptional food vegetarian curry pies recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!