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Vegetable Curry Pasties

Vegetable Curry Pasties

For today, I am happy to share with you a delightful vegetable curry pasties recipe that never fails to impress. Stuffed with a variety of bright vegetables, these golden pastry pockets are loaded with aromatic curry spices that will thrill your taste buds with every bite.

Tips for Making the Vegetable Curry Pasties

Chill Your Pastry

After making the pastry dough, be sure to chill it in the fridge for at least an hour. This allows the butter to firm up again, resulting in a flakier pastry when baked.

Don’t Overwork the Dough

When making the pastry dough, avoid overmixing or kneading it too much. Overworking the dough can lead to a tough pastry rather than a tender one.

Seal the Edges Properly

Use a fork or your fingers to crimp the edges of the pasties firmly. This helps to seal the filling and prevents it from leaking out during baking.

Steam Hole

Don’t forget to make a steam hole in the center of each pasty before baking. This allows steam to escape during baking, preventing the pasties from becoming soggy.

Egg Wash for Shine

Brushing the pasties with beaten eggs before baking gives them a beautiful golden sheen. It also helps to crisp up the pastry as it bakes.

Variations and Substitutions

Vegetables

Feel free to mix and match vegetables based on what’s in season or what you have on hand. Zucchini, bell peppers, sweet potatoes, or spinach can all make delicious additions to the filling.

Gluten-Free

For those following a gluten-free diet, swap out the plain flour with a gluten-free flour blend. Just be sure to check that all other ingredients, such as baking powder and spices, are also gluten-free.

Vegan

Make these pasties completely vegan by using dairy-free butter or margarine in the pastry dough and omitting the egg wash. You can also substitute the egg yolks with a vegan egg replacer or a mixture of water and oil.

Vegetable Curry Pasties

Vegetable Curry Pasties

These vegetable curry pasties are ideal for vegetarians looking for an alternative to traditional meat-filled pasties. They're also great for meal planning because they can be made ahead of time and stored in the fridge or freezer for a quick and easy meal.
3.84 from 6 votes
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Course: Pastry Recipes, Vegetarian Recipes
Cuisine: Indian
Keyword: Curry, Pasties, Vegetables
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 340kcal

Ingredients

Pastry

Filling

  • 2 large potatoes, peeled and finely cubed
  • 2 large carrots, finely cubed
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • ½ tsp turmeric
  • 2 tsp garam masala
  • 1 tsp black mustard seeds
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 4 garlic cloves, finely chopped
  • 1 green chilli, seeds removed, finely chopped
  • 10 curry leaves, finely chopped
  • 3 oz frozen peas, defrosted
  • 1 tsp lemon juice
  • handful fresh coriander leaves

Instructions

  • Place flour, baking powder, salt, butter, and egg yolks into the food processor and blitz until mixture forms crumbs. Slowly add water until a ball of pastry appears. Wrap pastry in clingfilm and chill in the fridge for an hour.
  • Preheat the oven to 180°C.
  • For the filling, boil potatoes and carrots in salted water for 10-12 minutes, until tender, drain, set aside.
  • Heat two tablespoons of vegetable oil in a frying pan over medium heat, add onion, turmeric, garam masala, mustard seeds, salt and black pepper. Fry until onions are soft and translucent and spices are aromatic.
  • Stir in garlic, chilli, curry leaves, potato and carrot. Cook for a further ten minutes, then stir in peas. Cook for 2-3 minutes until heated through. Season with lemon juice, stir in coriander leaves and set aside to cool.
  • Roll out pastry to 3mm. Using tea plate as a template, cut out 8 discs of pastry.
  • Brush around the edge with beaten egg, and fill about half-full with filling, fold the pastry over vegetables and seal firmly to form a D-shaped pasty. Brush with beaten egg, and make a steam hole in the center with a sharp knife.
  • Repeat to make the other pasties. Put in the oven and cook for 25 mins until they are crispy and golden and the filling is cooked through.

Nutrition

Calories: 340kcal

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