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Mini Curry Vegetable Pies Kit, Makes 8

Bursting with delicious curry flavour, these mini vegetable pies are a great way to celebrate Vegetarian Month!
If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Servings 8

Ingredients

Pies

  • 200 g potatoes peeled & diced
  • 1 carrot diced
  • 1 brown onion finely diced
  • 1 drizzle of oil ^
  • 1 pack mild curry powder
  • 1 pack light coconut milk
  • 375 g vegan flaky puff pastry
  • 2 Tbsp plant based milk ^

Pantry Staples ^

Instructions

  • Preheat oven to 200°C (or 180°C fan bake).
  • Peel potatoes and dice. Dice carrot and finely dice onion. Heat oil in a pan on a medium-high heat and cook onion for 2 minutes, until softened. Add potatoes, carrot and curry powder and cook for a further 2 minutes.
  • Add coconut milk to pan, reduce the heat and simmer for 10 minutes, until thickened. Add chickpeas and cook for a further 10 minutes, until vegetables are softened. Set aside and let the mixture cool slightly.
  • Meanwhile, cut the pastry into 16 squares total for the top and the bottom of each pie. Grease a muffin tin and place a pastry into each muffin cup, reserving 8 for the lids.
  • Fill the pastry cups with curry mixture and place a pastry lid on top. Use a fork to crimp together the edges of the pastry and add a slit in the top to let the steam out.
  • Brush milk over top of the pies and bake in oven for about 20-25 minutes, until puffed and golden.
Calories: 313kcal