Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! Post sponsored by Appletiser.
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.
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!
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.
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.
Curried Vegetable Pasties Recipe:
Curried Vegetable Pasties (Vegan)
Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking!
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 finely chopped
- 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
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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.
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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.
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Once cooked, allow to cool then refrigerate until completely cold.
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To make the pastry, place the flour, salt, turmeric and margarine in a food processor and blend until it resembles fine breadcrumbs.
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With the motor running, gradually add a little bit of ice cold water until the pastry clumps together.
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Bring the pastry together with your hands and shape into a disc. Wrap and refrigerate for half an hour.
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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.
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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.
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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.
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Place the pasties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour.
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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.
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Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.
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.
Marsha | Marsha's Baking Addiction
September 9, 2018 at 8:56 amI’ve been looking for more vegan meals, and these pasties look absolutely delicious! Saving for later! 🙂
Sally
September 10, 2018 at 6:27 amClever idea Hannah. I bet they’re delicious
Dems Banjo
September 14, 2018 at 2:47 pmHmmm looks yummy!! Trying it out, thanks.
Tracie
October 23, 2018 at 3:41 pmWondering if you’ve tried freezing these. I’d like to have them premade for a quick meal.
Thanks
hannahhossack
October 24, 2018 at 9:18 amHi Tracie, I haven’t tried freezing them but I don’t see why it wouldn’t work 🙂
Margaret
November 18, 2018 at 7:03 pmMade these pasty absolutely delicious loaded with flavour will make again.
Rachel Wynnberry
December 15, 2018 at 2:17 amCould I substitute for the coconut?,
hannahhossack
December 15, 2018 at 9:56 amHi Rachel, you could use a splash of cream (either soy/oat/dairy).
Julie Dechaineux
January 8, 2019 at 6:48 amMade these for my vegan granddaughter…..they were delicious and am making them again….this time helping her.thank you for the recipe. Julie
Kaylen
January 8, 2019 at 11:43 amAre the tinned tomatoes drained or keep the juice?
hannahhossack
January 9, 2019 at 10:42 amHi Kaylen, You use the whole tin – juice and all.
Kaylen
April 7, 2019 at 12:20 pmThese were absolutely amazing! A HUGE hit with my meal prep customers! Thank you
Kasey
March 10, 2019 at 5:50 pmThese look great and I would love to make these for friends. Any suggestions for dips to serve with them?
hannahhossack
March 12, 2019 at 11:31 amHi Kasey, hmmm, I’ve never eaten them with dips before but I think they would be great with some mango chutney and raita!
Michelle Fioretti
May 6, 2019 at 12:20 amCan I use something else instead of the creamed coconut block , I haven’t seen this at the shop
hannahhossack
May 7, 2019 at 8:09 amHi 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.
Michelle Fioretti
May 7, 2019 at 9:46 amThank you , I am in Australia and haven’t seen anything like that but will try the other way you suggested.
Julie Dechaineux
January 14, 2019 at 5:06 amThey freeze well…separated with either baking paper or plastic wrap.