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

    Curried Vegetable Pasties (Vegan)

    Published: Sep 7, 2018 · Modified: Sep 16, 2019

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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

     

    If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

    *All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

    Curried Vegetable Pasties Recipe:

    Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
    Print
    4.6 from 20 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
    • 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

    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.

    « Banana Nut Muffins (Vegan)
    Sweet Potato Bread With Pecan Streusel (Vegan) »

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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. Carissa

      August 18, 2020 at 1:39 pm

      Anyone try to do these Gluten Free?

      Reply
    4. 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
        • Kelly

          September 01, 2021 at 6:35 am

          I can't get coconut in a block here, what can I use as an alternative? Thanks xx

          Reply
          • Hannah

            September 01, 2021 at 9:28 pm

            Hi Kelly, I would try using about 120g of coconut cream instead.

            Reply
            • HELEN

              September 27, 2021 at 1:42 pm

              Do you mean mls?

              Reply
              • Hannah

                September 27, 2021 at 1:57 pm

                Hi Helen, I find it easier to weigh it out in grams. You can also use 120 mls, it is about the same quantity.

                Reply
    5. 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
    6. 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
    7. 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
    8. Anne

      February 02, 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
      • May

        April 22, 2021 at 6:55 pm

        Do you know how many calories approximately are in this recipe? Or each pastie?

        Reply
        • Hannah

          April 25, 2021 at 1:28 pm

          Hi May, no I'm afraid not. You could use My Fitness Pal to get a general idea: https://www.myfitnesspal.com/recipe/calculator

          Reply
        • Jessica Kilburn

          October 16, 2021 at 7:52 pm

          Hi May,

          I’ve added it all up on my Nutra check but using 1 cal spray for the veg. It works out at 638 calories per pasty, hope this helps x

          Reply
    9. Jen

      March 03, 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
    10. Stephanie

      June 07, 2021 at 10:13 am

      3 stars
      The filling was delicious, but i only used 1/4 at most to fill 6 pies. Any more and they wd have burst. Also the pastry was very crumbly and was splitting as i tried to fold, any ideas on why? I suspect it was a bit dry, but i always read that u shd use the minimum water poss to form a ball. They are cooking at the moment but i suspect they may fall to pieces as they are held, so not really suitable for a picnic

      Reply
    11. Gwynn Atkinson

      September 26, 2021 at 2:25 pm

      5 stars
      I loved this. Can’t understand why others had problems with cooking the veg - I just did it in very low heat. Loved the pastry too. Definitely will be made again. Thank you.

      Reply
    12. Jessica Kilburn

      October 16, 2021 at 7:53 pm

      Thank you so so much. This looks amazing. I’ve put it in my Nutra check and can’t wait to make it ☺️ xx

      Reply
    13. Mike Forder

      October 28, 2021 at 4:40 pm

      Can these be frozen? Thanks

      Reply
      • Hannah

        October 30, 2021 at 9:48 am

        Hi Mike, yes they freeze well.

        Reply
        • Rob

          November 26, 2021 at 6:53 pm

          Would you freeze before or after cooking?

          Reply
          • Hannah

            November 28, 2021 at 10:16 pm

            Hi Rob, I generally freeze after.

            Reply
    14. Matthew

      February 20, 2022 at 9:23 pm

      4 stars
      Hey!

      Having recently come across your site I have started trying some things here and there from your recipes.

      Did these pasties today after doing the prep yesterday.

      They are really good!

      But I, like someone above me in the comments, had way to much of the curry for the 6 pasties. Not sure how I got it wrong as I followed your recipe to the gram.

      Anyway, they were great and now the rest of the filling is about to be baked in a pie while I make your mousse (again).

      Thank you for sharing your recipes.

      Reply
    15. Matthew

      February 20, 2022 at 9:25 pm

      ☝️
      way *too* much

      Sorry was typing in a hurry and can't edit the comment but it will drive me crazy!

      Reply
    16. Matthew

      February 20, 2022 at 9:27 pm

      So sorry for the multiple posts...

      Forgot to mention, I also had to cook the curry a lot longer than 20mins.

      I cooked it for an hour on low/med heat

      Reply
    17. Chantelle

      March 30, 2022 at 8:29 am

      Is there any substitute for the creamed coconut? I am struggling to find it in South Africa

      Reply
      • Hannah

        March 30, 2022 at 10:15 am

        Hi Chantelle, you could try using about 120g of coconut cream instead.

        Reply
        • Chantelle

          March 31, 2022 at 1:30 am

          Great! Making these this weekend!

          Reply
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    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

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