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You are here: Home / Recipes / Mains / Curried Vegetable Pasties (Vegan)

Curried Vegetable Pasties (Vegan)

September 7, 2018 by hannahhossack 49 Comments

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Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! Post sponsored by Appletiser.

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry

Summer may be nearly over already but there is still time for a few more picnics before the weather gets cold. These vegan curried vegetable pasties are great eaten hot or cold and are very transportable so are perfect for taking picnicking.

Close up of a pasty with salad and a bottle of Appletiser

This recipe is another in my series for Appletiser – one recipe a month for a meal that is the perfect pairing with a glass of Appletiser. Just like the delicious drink my recipes are all free from added sugar and contain at least one portion of your five a day!

Curried vegetable pasties on awooden board with bottles of Appletiser.

The pasties consist of a curried coconut vegetable and chickpea filling encased in crisp shortcrust pastry. I add a little bit of turmeric to the pastry to give it a lovely golden colour, but you can leave it out if you wish.

They can easily be wrapped up and transported so are perfect to take along to a picnic as a main, with some salads and dips on the side; and Appletiser to drink of course!

As well as picnics they are great for lunchboxes, or just for dinner at home, served with a green salad and an Appletiser.

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry

The recipe makes six large pasties which are the perfect size for lunch, and each one contains one of your five-a-day!

In order to keep these curried vegetable pasties vegan, I made my pastry with dairy free margarine – the kind that comes in a solid stick rather than the spreadable kind in a tub is best here. You can also use coconut oil or butter if you prefer.

The filling mixture needs to be completely cold before you assemble and bake the pasties, so I like to make both the filling and the pastry the day before I want to bake them and keep them in the fridge overnight.

A vegan curried vegetable and chickpea pasty on a white plate with salad

Process shot of filling the pasties

 

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Curried Vegetable Pasties Recipe:

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
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4.71 from 17 votes

Curried Vegetable Pasties (Vegan)

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking!
Course Main Course
Cuisine baking, British, vegan
Keyword pasties
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
chilling time 2 hours
Total Time 3 hours 30 minutes
Servings 6 pasties
Author Domestic Gothess

Ingredients

Filling:

  • 1 Tbsp olive oil
  • 1 brown onion peeled and finely chopped
  • 1 large sweet potato about 300g, peeled and diced
  • 1 large carrot about 170g, peeled and diced
  • 1 large potato about 300g, peeled and diced
  • 1 red bell pepper diced
  • 2 Tbsp curry powder mild, medium or hot – as you prefer
  • 1 tsp garam masala
  • 2 cloves garlic crushed
  • one 400 g (14oz) tin chopped tomatoes
  • 70 g (2.5 oz) creamed coconut chopped (the kind that comes in a solid block)
  • one 400 g (14oz) tin chickpeas rinsed and drained
  • 100 g (3.5oz) frozen peas
  • a handful of fresh coriander (cilantro) finely chopped (optional)
  • salt and pepper

Pastry:

  • 400 g (3 cups + 2 Tbsp) plain flour
  • 1 tsp salt
  • 1/2 tsp turmeric optional
  • 200 g (3/4 cup + 1 Tbsp) dairy free margarine the kind in a solid stick is best, diced
  • 2-4 Tbsp ice water
  • a little dairy free milk for glazing

Instructions

  • To make the filling, heat the oil in a large pan over a low heat and add the onion. Fry gently for 5-10 minutes until softened. Add the sweet potato, carrot, potato, pepper, curry powder, garam masala and garlic and continue to fry for 5 minutes, stirring often.
  • Add the tinned tomatoes, creamed coconut, chickpeas and peas. Bring the mixture up to a gentle simmer and cook, covered, for about 20 minutes until the vegetables are tender. Stir the mixture often to avoid it burning on the base of the pan. If it seems too dry you can add a splash of water but bear in mind that you want the mix to be fairly dry to avoid making your pastry soggy.
  • Once cooked, season to taste with salt and pepper, stir through the fresh coriander (if using), allow to cool then refrigerate until completely cold.
  • To make the pastry, place the flour, salt, turmeric and margarine in a food processor and blend until it resembles fine breadcrumbs.
  • With the motor running, gradually add a little bit of ice cold water until the pastry clumps together.
  • Bring the pastry together with your hands and shape into a disc. Wrap and refrigerate for half an hour.
  • Divide the pastry into six even pieces and shape each one into a ball. Roll each ball out on a lightly floured surface to about 3mm thick.
  • Place a couple of heaped spoonful's of the cooled filling mixture in the middle of the pastry. Be generous with it but make sure that you don't over-fill or your pastry may tear. Use your hands to press the filling together.
  • Brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal. Use a sharp knife to trim the edge a little to neaten it then either crimp the edge with your fingers or the tines of a fork. Cut a little slit in the top of the pasty for steam to escape.
  • Place the pasties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour.
  • Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Brush the tops of the pasties with a little dairy free milk (I used soy) then bake for 30-40 minutes until golden and bubbling.
  • Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.

Notes

The filling mixture needs to be completely cold before you assemble and bake the pasties, so I like to make both the filling and the pastry the day before I want to bake them and keep them in the fridge overnight.

Vegan curried vegetable pasties on a grey background with salad and Appletiser.

This post is sponsored by Appletiser, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Filed Under: Baking, Mains, Popular, Recipes, Savoury, vegan Tagged With: pasties, Pastry, Pies and Tarts, Spice, vegetarian

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Reader Interactions

Comments

  1. Marsha | Marsha's Baking Addiction

    September 9, 2018 at 8:56 am

    5 stars
    I’ve been looking for more vegan meals, and these pasties look absolutely delicious! Saving for later! 🙂

    Reply
  2. Sally

    September 10, 2018 at 6:27 am

    5 stars
    Clever idea Hannah. I bet they’re delicious

    Reply
  3. Dems Banjo

    September 14, 2018 at 2:47 pm

    5 stars
    Hmmm looks yummy!! Trying it out, thanks.

    Reply
  4. Tracie

    October 23, 2018 at 3:41 pm

    Wondering if you’ve tried freezing these. I’d like to have them premade for a quick meal.
    Thanks

    Reply
    • hannahhossack

      October 24, 2018 at 9:18 am

      Hi Tracie, I haven’t tried freezing them but I don’t see why it wouldn’t work 🙂

      Reply
      • Leah

        October 31, 2020 at 3:32 pm

        5 stars
        Hi! Just wondering how many calories are in each pasty? Thanks

        Reply
        • hannahhossack

          October 31, 2020 at 5:49 pm

          Hi Leah, I’m afraid that that would be impossible for me to calculate given that there is likely to be some leftover pastry trimmings and you may not need all of the filling. If you want a general idea you could try putting the ingredients into My Fitness Pal: https://www.myfitnesspal.com/recipe/calculator

          Reply
  5. Margaret

    November 18, 2018 at 7:03 pm

    5 stars
    Made these pasty absolutely delicious loaded with flavour will make again.

    Reply
  6. Rachel Wynnberry

    December 15, 2018 at 2:17 am

    Could I substitute for the coconut?,

    Reply
    • hannahhossack

      December 15, 2018 at 9:56 am

      Hi Rachel, you could use a splash of cream (either soy/oat/dairy).

      Reply
  7. Julie Dechaineux

    January 8, 2019 at 6:48 am

    5 stars
    Made these for my vegan granddaughter…..they were delicious and am making them again….this time helping her.thank you for the recipe. Julie

    Reply
  8. Kaylen

    January 8, 2019 at 11:43 am

    Are the tinned tomatoes drained or keep the juice?

    Reply
    • hannahhossack

      January 9, 2019 at 10:42 am

      Hi Kaylen, You use the whole tin – juice and all.

      Reply
      • Kaylen

        April 7, 2019 at 12:20 pm

        5 stars
        These were absolutely amazing! A HUGE hit with my meal prep customers! Thank you

        Reply
  9. Kasey

    March 10, 2019 at 5:50 pm

    These look great and I would love to make these for friends. Any suggestions for dips to serve with them?

    Reply
    • hannahhossack

      March 12, 2019 at 11:31 am

      Hi Kasey, hmmm, I’ve never eaten them with dips before but I think they would be great with some mango chutney and raita!

      Reply
  10. Michelle Fioretti

    May 6, 2019 at 12:20 am

    Can I use something else instead of the creamed coconut block , I haven’t seen this at the shop

    Reply
    • hannahhossack

      May 7, 2019 at 8:09 am

      Hi Michelle, Are you in the US? In the UK it is sold in pretty much all supermarkets. You should be able to find creamed coconut at Indian shops and maybe hispanic ones too and you can also get it on Amazon. Otherwise you could use 120ml/1/2 cup of full fat coconut milk instead but make sure that you cook the filling until most of the liquid has evaporated, you need it to be quite dry so you don’t end up with soggy pastry.

      Reply
  11. Michelle Fioretti

    May 7, 2019 at 9:46 am

    Thank you , I am in Australia and haven’t seen anything like that but will try the other way you suggested.

    Reply
  12. Fran

    September 14, 2019 at 10:52 pm

    5 stars
    I made these first of all with my own pastry but yours is much nicer. I like the turmeric colour. It makes the pasties look really tempting. The filling is delicious and I have quite a bit left over which I will freeze and use next time I make these. A great recipe. They will go my my son’s lunchbox. I was really struggling with vegan recipes until I found yours!

    Reply
  13. Steph

    February 9, 2020 at 6:20 pm

    Iv followed the recipe exactly and my pastry hasn’t worked at all what could it be?

    Reply
    • hannahhossack

      February 10, 2020 at 9:40 pm

      Hi Steph, sorry to hear that. I can’t really help you without more details however, what exactly went wrong?

      Reply
  14. Nikki

    February 11, 2020 at 6:27 pm

    These look like amazing little comfort food packets. <3 Sounds delicious! Can I substitute coconut cream (the solidified portion of canned coconut milk when refrigerated overnight) instead of the creamed coconut? Thanks in advance!

    Reply
    • hannahhossack

      February 12, 2020 at 6:46 pm

      Hi Nikki, yes that should work fine.

      Reply
  15. Lola Rowell-Adamson

    March 10, 2020 at 10:51 pm

    5 stars
    Loved loved these pasties!!! They were so delicious, that we devoured them, before we thought to photograph them!! Hubby had 3 and I had 2, both served with crunchy salads as suggested… fabulous

    I have frozen the remaining 8 (un-baked) for another day

    Reply
  16. Shamini

    April 23, 2020 at 9:15 am

    5 stars
    Hannah thank you so much for another fabulous recipe, learning I can cook and bake . Filling made, tastes divine. Put my pastry in the fridge overnight and this morning it’s hard as hell. Have I ruined it? Advice please, apologies, you’re dealing with a complete novice

    Reply
    • hannahhossack

      April 23, 2020 at 9:27 am

      Don’t worry! It’s not ruined, the fat has just hardened from the cold. Just let the pastry sit out at room temperature for a while until it softens up 🙂 I hope you enjoy them!

      Reply
      • Shamini Saxena

        April 23, 2020 at 3:04 pm

        5 stars
        Hannah thank you so much for getting back to me. Pastry alas is not my forte, but regardless of my final efforts, they tasted amazing, your recipe instruction forgot to mention when to add the lovely coriander, but I added at the end. To make this recipe foolproof for me next time (and yes, there will definitely be a next time), I’ll do the filling and get a trusted friend good at pastry to do their bit, nothing like team effort xxx.

        Looking forward to making my way through your other amazing recipes xxx

        Reply
  17. sam

    April 25, 2020 at 5:26 pm

    Only makes 6 small pasties…good size for kids but adults would probably want 1.5 x -2of this size.

    Reply
  18. Thom

    May 7, 2020 at 11:40 pm

    Thank you for this!! I lived in Durban SA for a while and used to get curry veg pies there. Ever since moving back to the States I’ve craved them, can’t wait to try these.

    Reply
  19. Mafeesh Moushkella

    May 10, 2020 at 12:06 pm

    5 stars
    This pastry is so easy and delicious!

    I just threw all the ingredients in my bread machine and let it do its thing.

    beautifully short, easy to handle. Made a 10″ left-over vegetable pie with sweet potato. It was fantastic!

    Thank you.

    Reply
  20. SK

    May 25, 2020 at 7:32 am

    Hi
    What can I use instead of margarine.

    Reply
    • hannahhossack

      May 26, 2020 at 3:55 pm

      You could use solid coconut oil instead but the pastry will be more difficult to handle, prone to cracking and shouldn’t be chilled for as long as it becomes completely unworkable if it gets too cold. You could also try using olive oil – about 180ml should do it but note that I haven’t tested this so I’m not sure what the texture is like.

      Reply
  21. Carissa

    August 18, 2020 at 1:39 pm

    Anyone try to do these Gluten Free?

    Reply
  22. Steve

    August 30, 2020 at 6:18 pm

    When do you add the coriander? you also mention salt and pepper. Its the second time I’m making them,

    Reply
    • hannahhossack

      August 30, 2020 at 6:30 pm

      Hi Steve, thanks for pointing that out, I’ve updated the recipe.

      Reply
      • steve

        August 30, 2020 at 6:55 pm

        Thanks, thats when I added it

        Reply
  23. Val

    October 28, 2020 at 5:31 pm

    This particular recipe looks marvelous so I decided to pin in for later. Pinterest took me to a page with a zillion of your recipe photos which I browsed. I’m seriously impressed with your mad skills. Wow, everything looked so wonderful! I don’t say that lightly as someone who loves to cook and check out others’ recipes. Keep it up, please! I’ve GOT to make that lovely Christmas pudding.

    Reply
  24. Diane

    October 30, 2020 at 4:53 pm

    I was thinking of making these vegan pasties for a Christmas buffet. Could the pastry be cut using a round cookie cutter to make them smaller and a consistent size. If so what size cutter would you recommend and how long would you cook them for?

    Reply
    • hannahhossack

      October 31, 2020 at 5:53 pm

      Hi Diane, a 10cm cutter maybe? I reckon they would take 20-30 minutes to cook but I can’t be sure as I haven’t tried making mini ones. Just bake them until they are golden and bubbling.

      Reply
  25. Diane

    October 30, 2020 at 5:20 pm

    Which curry powder do you recommend? I have never found one I liked.

    Reply
    • hannahhossack

      October 31, 2020 at 5:54 pm

      Hi Diane, to be honest I just use either a Schwartz one or a supermarket own brand.

      Reply
  26. Anne

    February 2, 2021 at 3:40 pm

    5 stars
    Made these using olive oil for the pastry and substituted oatley cream for the coconut.
    Absolutely delicious and freezes well too.
    Thank you for a great recipe!a

    Reply
  27. Jen

    March 3, 2021 at 1:57 pm

    2 stars
    These did not work for me at all. Followed the recipe down to the last gram – unless you have an industrial size pan you won’t be able to fit everything in one. Also, there wasn’t nearly enough liquid to allow the veg to soften. I ended up adding a lot more water and cooking for over an hour but even then they were unevenly cooked despite dicing them really evenly, covering the pan, and stirring at regular intervals.

    My advice would be to parboil the veg beforehand and reduce the cooking time to ten mins.

    Reply
  28. Julie Dechaineux

    January 14, 2019 at 5:06 am

    They freeze well…separated with either baking paper or plastic wrap.

    Reply
  29. Stefan

    July 14, 2019 at 8:25 pm

    5 stars
    Great recipe. Just want to check… Are you sure it’s two tablespoons of curry powder? It seems a lot. I thought it was a typo error so I halved the amount. Please confirm. Thanks.

    Reply
  30. hannahhossack

    July 17, 2019 at 2:20 pm

    Hi Stefan, I’m glad you enjoyed them! 2 Tbsp is correct, but if you are happy with the flavour using just 1 Tbsp then that’s fine too.

    Reply

Trackbacks

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    September 30, 2018 at 6:48 pm

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