British-Indian Veggie Curry Pies [Vegan & Gluten-Free]
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Tonnes of root veggies, Tonnes!!

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INGREDIENTS:
  • 2 tbs mustard oil
  • 2 1/2 tbs curry powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 small brown onion (roughly diced)
  • 1 large garlic clove (finely chopped)
  • 3 large carrots (peeled and 1cm diced)
  • 2 medium parsnip (peeled and 1cm diced)
  • 1/2 small cauliflower (cut into very small florets)
  • 1 large stick celery (diced)
  • 500 ml vegetable stock
  • 2 small firm (waxy) potatoes (like red kipfler, peeled and 1cm diced)
  • 1/8th small jap pumpkin (peeled and 1cm diced)
  • 1/2 cup frozen peas
  • 1/4 cup coconut milk
  • 1 tbs vegan butter (melted, plus extra for brushing)
  • salt and pepper to taste
  • 6 sheets ready-rolled puff pastry (vegan and/or gluten-free if you prefer)
  • 2 tbs black & yellow mustard seeds
INSTRUCTIONS:
  1. Heat mustard oil in a large saucepan over a medium heat and cook spices, onion and garlic together until softened.
  2. Add in carrots, parsnip, cauliflower, celery and waxy potatoes and toss in the spices.
  3. Add in vegetable stock and bring to a boil, cooking on a rapid boil (uncovered) for about 15 minutes.
  4. Add in potatoes and cook for a further 10 minutes (at this stage take the frozen pastry out of the freezer to defrost), then add in pumpkin and cook until all the liquid has evaporated.
  5. Stir in peas, melted non-dairy butter and coconut milk (if using). Season to taste. Heat an oven to 200C.
  6. Take a square of the ready rolled puff pastry and cut it into thirds, so you have three strips. Line two large baking trays with baking paper.
  7. Fill about 2 dessertspoons of mixture (leaving a 1/2 cm border around the edge) on one half of the strip, then fold the top over and crimp edges to seal. Repeat until you 18 pies.
  8. Place pies apart slightly on the trays (they will expand a little), then brush the tops with some melted non-dairy butter and sprinkle the tops with mustard seeds.
  9. Bake in the oven for about 25 minutes (or until the pastry is completely cooked and a golden brown). Serve with tomato sauce.
NOTES:

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