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 tablespoon 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 tablespoon curry powder mild, medium or hot – as you prefer
- 1 teaspoon 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 teaspoon salt
- ½ teaspoon turmeric optional
- 200 g (¾ cup + 1 Tbsp) dairy free margarine the kind in a solid stick is best, diced
- 2-4 tablespoon 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.
Alison Fosberry
Great recipe tgat i have used over and over. Imoften make small ones for buffets and theg are one of the first foods to disappear! Thank you for sharing.
Claire peakman
Looks great, I’d like to try…but do you recommend an alternative to the coconut cream. I don’t like using coconut products in my dishes. Perhaps a coconut yogurt?
Hannah
Hi Claire, You could try using yogurt but it won't give as rich and creamy a result. Creamed coconut is also solid so you may find that the filling ends up being wetter.