Steps to Prepare Favorite Vegetarian Curry Pies

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegetarian curry pies. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegetarian Curry Pies is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vegetarian Curry Pies is something that I have loved my whole life.

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. I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version!

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

The ingredients needed to make Vegetarian Curry Pies:

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

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. If desired, cut decorative shapes out of the scraps of pastry, dampen bottoms with water and attach to the pastry.

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.

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. Add the ras el hanout and harissa, cook for a minute, then stir in the.

So that’s going to wrap this up for this special food vegetarian curry pies recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!