Curried veggie pasties

Curried veggie pasties


9 people made this

I cook the veggies until tender, hot and spicy and stir in a little coconut cream. I rub butter into the flour, a little water to bind the dough, roll it out to an oval shape. I put veggie filling on half the pastry and fold the pastry over and seal it up and bake till golden.

joshscrivener New South Wales, Australia

Serves: 4 

  • 1 cup plain flour
  • 90g butter, diced
  • 1 tablespoon vegetable oil
  • 1 large potato, peeled and cubed
  • 1/4 butternut pumpkin, peeled and cubed
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon curry powder
  • 1/3 cup water
  • 1/4 cup frozen peas
  • 1/4 cup coconut cream
  • salt and pepper

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Place flour in a bowl, add butter and rub into flour until it resembles fine breadcrumbs. Add water and mix, turn onto a lightly floured bench and knead when you reckon its ready divide into 4 evenly and roll each sheet out. Try to roll into oval shapes.
  2. Heat oil and saute onion and garlic in a frying pan until onion is softened. Add the curry powder and fry a minute further. Add the water and vegetables (except the peas) and cook, covered for 10 minutes then add peas, cook until vegetables are tender and stir in coconut cream. Remove from the heat.
  3. Place about 1/4 of veggie filling onto the pastry, wet the edges with water, fold pastry over filling and seal using a fork. Poke some fork holes in the pastry. Repeat sealing veggie pasties until all filling is gone, place pasties on an oiled oven tray and bake for 20 minutes.
  4. Serve warm with tomato or chili sauce.

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