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Fast Guide to Homemade 5-Star Vegetarian Curry Pies

Wishing to eat Vegetarian Curry Pies a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with helpful procedures on preparing a Vegetarian Curry Pies like a famous chef made.

Vegetarian Curry Pies

We hope you got insight from reading it, now let's go back to vegetarian curry pies recipe. To cook vegetarian curry pies you only need 22 ingredients and 9 steps. Here is how you achieve that.

To prepare an unforgettable Vegetarian Curry Pies, here are the ingridients needed:

  1. You need of For the shortcrust pastry.
  2. You need 367 g of plain flour.
  3. Take of Large pinch fine salt.
  4. You need 1 of large egg.
  5. Use 1 1/2 tsp of lemon juice.
  6. You need 4 TBSP of very cold water.
  7. Use 180 g of cold unsalted butter, cubed.
  8. Use of For the filling.
  9. You need 1 tbsp of sesame oil.
  10. Provide 1 of red onion, finely chopped.
  11. Get 3 of garlic cloves, crushed.
  12. Prepare 15 g of fresh ginger, peeled and finely chopped.
  13. Provide 3 of bird’s eye chillis, de seeded and diced.
  14. Get 1/2 tbsp of tumeric.
  15. You need 1/2 tbsp of ground cumin.
  16. Get 400 g of sweet potato, cut into equal chunks.
  17. You need 150 g of red split lentils.
  18. Take 1/2 can of chickpeas drained.
  19. Use 800 ml of veg stock.
  20. Take 100 g of spinnach.
  21. Take 1/2-1 can of full fat coconut milk.
  22. Provide 80 g of sultanas.

After readying the materials, next you are good to make your tasty Vegetarian Curry Pies by following the procedures on this section:

  1. First, make the filling. Heat the oil in a wide-based saucepan with a tight fitting lid. Add the onion and cook over a low heat for 10 minutes, stirring occasionally. Add the garlic, ginger and chilli and cook for 1 minute, then add the spices and cook for a further minute..
  2. Turn up the heat to medium and add the sweet potato and sultanas, stirring well to coat in the spices. Yup in the lentils and most of the stock. You may not need all the stock so add a few ladles to start and see how well things get absorbed. Bring the liquid to the boil, reduce to a simmer, cover with lid and cook gently for 20 minutes or until sweet potato is tender..
  3. Stir in the coconut milk (again, a ladle at a time so it doesn’t become too liquidy. Add the chickpeas and spinach and gently stir in..
  4. Set this aside while you make the pastry. Have ready 4 individual non-stick pie dishes. Put the flour and salt into a large mixing bowl. Lightly beat the egg with the lemon juice and water in a jug and set aside..
  5. Add the butter and toss the cubes in the flour to coat. Rub the butter into the flour, using your fingertips. Lift your hands above the bowl, rubbing the fat and flour together then letting the mixture fall back into the bowl. Keep going until the mixture resembles fine breadcrumbs..
  6. Make a well in the centre of the mixture and pour in the egg mix. Incorporate the liquid into the flour/fat using a claw-like action with one had. Avoid overworking the dough. If too dry, a splash more water..
  7. When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a floured surface to bring it together into a smooth dough. Wrap in cling film and refrigerate for 30 minutes..
  8. Roll out two thirds of the dough to the thickness of a £1 coin. Cut out circles and press into the pie dishes to line completely. Take the remaining third of the pastry to roll out and cut out the lids. Preheat the oven to 200 degrees C fan..
  9. To assemble the pies: spoon the curry filling into the pastry cases until level. Brush the edges of the pastry with water, place the pastry lid on top and press down. Using your thumbs and fingertips, seal the pastry together. Brush with beaten egg, make two slits in the lid to allow steam to escape and pop in the oven for 30 minutes or until nicely golden brown..

And yes, the results are well worth it! Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour. Swapping out the milk and cream for a coconut, soy or nut-based variety is easy as veggie pie, and using chickpeas as the main bulk of. · Simple vegetable curry pies with a creamy coconut curry filling wrapped in a crispy, flakey pastry. These individual pies are easy to make and are full of hearty vegetables and a little kick from the.

Recipe : Vegetarian Curry Pies

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Simple tips to make Vegetarian Curry Pies

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