One weekend recently I wanted to pack my freezer with quick and easy lunch options for work-from-home lunches. These curried vegetable hand pies were the result and they’ve been keeping me happy for a little while now! It’s super easy to whip up a batch, and they’re seriously tasty!
I tweaked a recipe from Taste
Ingredients List
- Onion
- 3 cloves garlic
- 500g pumpkin
- Small cauliflower
- Oil
- 2-3tbs korma paste
- 1/3 cup red lentils
- 400g can tomatoes
- 270g can coconut milk
-
1/2 cup frozen peas
-
4-6 sheets puff pastry, defrosted if frozen
-
1 egg
-
Cumin seeds
Steps
- Preheat oven to 200C
- Dice the onion, mince the garlic and set aside
- Peel the pumpkin and cut in to roughly 2cm pieces. Cut the cauliflower into florets and set aside
- Heat some oil in a large pan and then cook the onion and garlic for a few minutes, until softened
- Add the curry paste and stir through, cook for 1 minute
- Add the pumpkin and cauliflower and toss to combine with the onion mixture
- Then add the lentils, tomatoes and coconut milk, stir to combine then cook for 20 minutes, stirring occasionally, until the vegetables are tender
- Stir through the frozen peas then cool slightly
- Cut the puff pastry sheets in half. Spoon the mixture down one end of the pastry, then fold over to enclose the filling, pressing to seal with a fork. Place on a lined baking tray
- Repeat with the remaining filling
- Lightly whisk the egg and brush over the pies. Sprinkle with cumin seeds
- Bake for 20-25 minutes until the pastry is puffed and golden
I know that looks like a lot of steps to get these curried vegetable hand pies on the table, but I promise it’s simple! Definitely worth it as well – an excellent lunch served with a side salad and some chutney!
If you aren’t planning on eating all of them at once then I recommend stopping at the end of step 10. Pop the tray in the freezer, then move them in to a sealed container for later. When you’re ready to eat them just brush with egg, top with cumin seeds and cook until golden and heated through. So good!
I didn’t make my own korma paste this time as getting all the ingredients was a little tricky, but thankfully there are some excellent vegetarian friendly ready-made versions around these days! If you want to make these curried vegetable hand pies vegan friendly then just make sure you check the ingredients of your pastry and swap the egg wash for soy milk or oil.
Also, somehow I managed to take photos of these pies that don’t show the delicious pop of colour and flavour from the peas! Clearly I wasn’t paying attention when choosing which pies to photograph!
Who wants to give these curried vegetable hand pies a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!