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.
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Curried Vegetable Pasties Recipe:
Curried Vegetable Pasties (Vegan)
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
- ½ tsp turmeric optional
- 200 g (¾ 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
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.
Mafeesh Moushkella
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.
SK
Hi
What can I use instead of margarine.
hannahhossack
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.
Carissa
Anyone try to do these Gluten Free?
Steve
When do you add the coriander? you also mention salt and pepper. Its the second time I'm making them,
hannahhossack
Hi Steve, thanks for pointing that out, I've updated the recipe.
steve
Thanks, thats when I added it
Val
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.
Diane
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?
hannahhossack
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.
Diane
Which curry powder do you recommend? I have never found one I liked.
hannahhossack
Hi Diane, to be honest I just use either a Schwartz one or a supermarket own brand.
Anne
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
May
Do you know how many calories approximately are in this recipe? Or each pastie?
Hannah
Hi May, no I'm afraid not. You could use My Fitness Pal to get a general idea: https://www.myfitnesspal.com/recipe/calculator
Jen
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.