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Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry

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



  • 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


  • 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


  • 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.


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.