Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegetarian curry pies. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
We show you how to make a tasty Bombay Curry pie using store cupboard ingredients, easy to make and tasty to eat! Cut the puff dough accordingly to the size of the pie mould. Gently press the dough onto the mould and prickles the pastry with fork.
Vegetarian Curry Pies is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vegetarian Curry Pies is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook vegetarian curry pies using 22 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Curry Pies:
- Prepare For the shortcrust pastry
- Get 367 g plain flour
- Make ready Large pinch fine salt
- Take 1 large egg
- Make ready 1 1/2 tsp lemon juice
- Prepare 4 TBSP very cold water
- Get 180 g cold unsalted butter, cubed
- Get For the filling
- Get 1 tbsp sesame oil
- Take 1 red onion, finely chopped
- Take 3 garlic cloves, crushed
- Take 15 g fresh ginger, peeled and finely chopped
- Make ready 3 bird’s eye chillis, de seeded and diced
- Prepare 1/2 tbsp tumeric
- Make ready 1/2 tbsp ground cumin
- Make ready 400 g sweet potato, cut into equal chunks
- Get 150 g red split lentils
- Prepare 1/2 can chickpeas drained
- Make ready 800 ml veg stock
- Make ready 100 g spinnach
- Make ready 1/2-1 can full fat coconut milk
- Get 80 g sultanas
It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. Reviews for: Photos of Vegetarian Chickpea Curry with Turnips. View top rated Vegetable curry pies recipes with ratings and reviews.
Instructions to make Vegetarian Curry Pies:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Curried Vegetable Pot Pie, Chicken And Vegetable Curry, Chicken Vegetable Pot Pie, etc. Brush the rim of the dish with water. 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. Cambodian curry pie. sour cream. phytonutrients.
So that is going to wrap it up with this exceptional food vegetarian curry pies recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
