Vegie curry pie

Vegie curry pie

Great Pub Food
Makes 6 individual pies or 1 large pie
Lisa Cohen


Quantity Ingredient
1 quantity Shortcrust pastry
1-3 sheets frozen puff pastry, thawed (you will require more for individual pies)
1 large egg, lightly beaten, for glazing


Quantity Ingredient
1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves
1 teaspoon fi
1 long red chilli, deseeded and
1 1/2 tablespoons plain fl
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground chilli
250g cauli, cut into very small
1 carrot, cut into 1.5
1 potato, cut into 1.5
1/2 sweet potato, cut into 1.5
2 tomatoes, diced
80g spinach, coarsely chopped
60g peas
125ml pouring cream
sea salt and freshly ground black pepper


  1. To prepare the filling, heat the oil in a large frying pan over low–medium heat. Cook the onion, garlic, ginger and chilli until softened. Add the flour and spices and cook for 10 seconds, or until fragrant. Add the cauliflower, carrot, potato, sweet potato and 1 cup water. Cover and cook for 15 minutes until the liquid has reduced and the vegetables are tender. Add the tomato, spinach, peas and cream, and stir to combine. Cook, uncovered for a further 5 minutes, or until the sauce has thickened. Season with salt and pepper. Transfer to a bowl and set aside for 20 minutes, to cool slightly. Refrigerate until cold.
  2. Preheat the oven to 200°C.
  3. Meanwhile, cut the pie top/s out of the puff pastry, using the pie tins or dish to make the correct size. Lay the pastry flat on a tray and refrigerate until required.
  4. Grease the pie dishes: six 1cup individual tins or one 4 cm deep, 28 cm × 25 cm pie dish. Line the dishes with the shortcrust pastry.
  5. Fill the pie base/s with filling. Moisten the edges with water and cover with the puff pastry top/s. Press around the edges with your thumb or a fork to seal. Cut 4 slits in the pastry top/s, to allow the steam to escape. Brush with egg.
  6. Place the pie/s on a baking tray and bake for 20–30 minutes, if individual pies, or 40 minutes if cooking a large pie, or until the top is puffed and golden-brown.
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