Curry Pasties with Roast Vegetables
This curry pastie is a delicious way to use up leftover roast vegetables! Serve with coconut yoghurt, lime, chilli oil and chutney for a flavour packed lunch. Highly recommend using pumpkin in your roast veg mix as it breaks down a little and makes the filling nice and creamy.
Servings 6 people
Calories 192kcal
Cost $12
Ingredients
- 2 tbsp vegetable oil
- 1 small brown onion diced
- 2 tsp fresh ginger finely grated
- 4 garlic cloves minced
- 600 g mixed roast vegetables e.g. pumpkin, potato, parsnip
- 1 cup peas frozen or pre-cooked leftovers are both fine
- 1/4 cup liquid vegetable stock
- 5 sheets frozen shortcrust pastry thawed, vegan-friendly
Spices
- 2 tbsp curry powder
- 1 tbsp garam masala
- 2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
Glaze
- 1 tbsp mayonnaise plant-based
- 1 tbsp plant-based milk unsweetened
- pinch of salt
To serve
- chilli oil
- fresh lime
- coconut yoghurt
Instructions
- Preheat oven to 180°C/350F. Line a baking tray with baking paper.
- If you have large/chunky roast veggies, chop them up so they are in smaller chunks (about 2-3cm is ideal otherwise it's a bit too big for the filling). *Note - I highly recommend adding some pumpkin into this mixture as it breaks down slighlty and gives a creamy texture to the filling, as well as helping bind the other veg.
- Heat oil in a large frypan over high heat. Add onion and cook for 2-3 minutes until just softened. Add garlic and ginger, stir for a further 1-2 minutes until fragrant.
- Add spices and stir for about 30 seconds. Add vegetable stock, roast vegetables and peas. Stir gently to combine, being careful not to mash the vegetables too much. Bring to a simmer, then after 3-5 minutes, once sauce has thickened to a paste, turn off the heat.
- Cut each sheet of pastry into two 14cm circles. Place 1/4 cup of curry mixture into the centre of one pastry round. Fold pastry over to form a half moon and press to seal, crimping the edges. Repeat with remaining filling and pastry. Place on prepared tray and brush tops with glaze. Bake for 35-40 minutes until pastry is golden brown. If they need more time, leave them in the oven and keep checking them every 5 minutes.
- Leave to cool for a few minutes. Mix a small bowl of coconut yoghurt with a generous squeeze of lime.
- Serve with sides of chilli oil and lime coconut yoghurt.
Video
Nutrition
Calories: 192kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 335mg | Potassium: 507mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10876IU | Vitamin C: 33mg | Calcium: 85mg | Iron: 3mg