Curry Pasties with Roast Vegetables

Plate of curry pastie with roast vegetables on white plate on marble benchtop

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

December 23, 2022

Curry Pasties with Roast Vegetables: Spice Up Your Leftovers!

Have you ever found yourself staring into the fridge, wondering what to make out of the random mix of leftovers? Look no further – these curry pasties are here to save your stomach and wallet. This delicious handheld meal is easy, cheap, and packed full of flavour. Plus, it uses up your leftover roast vegetables – so it’s a great way to reduce food waste!

Plate of curry pastie with roast vegetables on white plate on marble benchtop with dipping sauce

What do you need to make Curry Pasties?

The great thing about this recipe is that the key flavours are everyday pantry spices and classic aromatics of garlic, ginger and onion. You can also use whatever leftover roast vegetables you like. Here’s a list as a reminder of what you’ll need:

  • Leftover roast vegetables
  • Vegetable oil
  • Brown onion
  • Fresh ginger
  • Garlic cloves
  • Peas (frozen or leftovers are both fine)
  • Vegetable stock
  • Frozen shortcrust pastry
  • Curry powder
  • Garam masala
  • Cumin
  • Ground coriander
  • Turmeric
  • Salt & Pepper
  • Mayonnaise
  • Plant-based milk

A pasty is a pocket pastry that is traditionally filled with meat and/or vegetables, and seasoning. The most common type of pasty is the Cornish pastie, which comes from Cornwall, England. It’s best known for its crimped edge on the side and is typically filled with diced beef, potatoes onions and seasoning. By contrast, this recipe uses a Devon-style wavy centre crimp. Pasties can be filled with a wide range of ingredients and can be made with either sweet or savory fillings. Some common variations include chicken and vegetable pasties, cheese and onion pasties and curried vegetable pasties. Pasties are baked until the pastry is golden and flaky, and are served hot as a handheld meal or snack.

For this recipe, you can mix and match any type of veg you have. Try pumpkin for an extra creamy filling or some potato if you want something more substantial. Roast pumpkin is my favourite as it breaks down slightly and binds the other veggies together. However, the spices really bring out the flavour in the vegetables, so don’t be afraid to experiment with different combinations.

These curry pasties are simple to make, but loaded with flavour. To make the pasties, simply pan fry onion in a large frypan, then add garlic and ginger. Next, add spices, veggies and vegetable stock then stir gently to combine all ingredients. Cut each sheet of pastry into two 14cm circles before adding the curry mixture into the centre. Fold the pastry into the centre, seal with a wavy edge then brush the tops with glaze and bake for until golden brown. Serve with sides of chilli oil and lime coconut yoghurt for an irresistibly flavour packed lunch!

Uncooked Curry Pasties on baking tray

Onion, Ginger & Garlic

Onion provides a subtle, sweet flavor as well as adding depth of flavour. Cooking the onions until just softened helps them blend in with other ingredients without overpowering their flavor. The addition of freshly grated ginger adds a unique spicy-sweet aroma and punch of flavor to the dish. Minced garlic is added alongside for a pungent and sharp flavor. Garlic has been widely used in cooking for centuries due its strong aromatic properties that lend dishes an unmistakable savory note.

Mixed Roast Vegetables

The great thing about this recipe is that you can use whatever leftover roast veggies you have. I like to make mine with a mix of pumpkin, potato and parsnip. As the vegetables are pre-roasted, they already have so much flavour, making them a delicious base ingredient for the filling. You can also add peas for a great pop of colour and a satisfying texture, frozen or pre-cooked leftovers are both fine.

Spices

Spices are the hero ingredients of this recipe. The combination of curry powder, garam masala, cumin, coriander, turmeric, salt and pepper creates an aromatic mix that really transforms mildly seasoned roast veg! These spices provide warmth and earthiness and are absolutely essential.

Condiments to serve

Lastly chilli oil, fresh lime juice along with coconut yoghurt make perfect accompaniments to this dish as they bring out all its flavors while adding brightness with every bite! All three ingredients work together harmoniously making these pasties even more delicious than before! They also taste delicious by themselves or even with regular old tomato sauce/ketchup.

Freshly baked golden curry pasties on baking tray

Curry Pasties FAQ

Q: Is there a difference between curry powder and garam masala?

A: Yes – Curry powder typically contains a mix of spices such as turmeric, cumin, coriander, chili powder, fenugreek and mustard seeds – while garam masala includes more aromatic spices such as cardamom, black pepper, cinnamon, cloves and nutmeg. These two spice mixes offer different flavor profiles which can be combined to create a unique flavor in this dish.

Q: What can I substitute for garam masala?

A: It’s best if you can use garam masala but allspice would also work, although it will have a slightly different flavour profile.

Q: How do I know when my pasties are done baking?

A: The pasties should be golden brown on top when they are finished baking; they will also sound hollow if you tap them lightly with your finger. To make sure you get them just right, set a timer for 35 minutes then check them every 5 minutes until they look just right! I like mine extra golden and crispy so will sometimes bake them for an extra 10-15 minutes. The final time will depend on your oven and preference.

Q: Are there any accompaniments that go well with these pasties?

A: Chilli oil, fresh lime juice and coconut yoghurt all work wonders when served alongside these pasties! Each one adds brightness to the flavourful