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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
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    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.

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    Reader Interactions

    Comments

    1. Marsha | Marsha's Baking Addiction

      September 09, 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 08, 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 08, 2019 at 11:43 am

      Are the tinned tomatoes drained or keep the juice?

      Reply
      • hannahhossack

        January 09, 2019 at 10:42 am

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

        Reply
        • Kaylen

          April 07, 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 06, 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 07, 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 07, 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 09, 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 07, 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. Julie Dechaineux

      January 14, 2019 at 5:06 am

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

      Reply
    20. 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
    21. 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
    Newer Comments »

    Trackbacks

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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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