Curry Pasties with Roast Vegetables: Spice Up Your Leftovers!
Have you ever found yourself staring into the fridge, wondering what to make out of the random mix of leftovers? Look no further – these curry pasties are here to save your stomach and wallet. This delicious handheld meal is easy, cheap, and packed full of flavour. Plus, it uses up your leftover roast vegetables – so it’s a great way to reduce food waste!
What do you need to make Curry Pasties?
The great thing about this recipe is that the key flavours are everyday pantry spices and classic aromatics of garlic, ginger and onion. You can also use whatever leftover roast vegetables you like. Here’s a list as a reminder of what you’ll need:
- Leftover roast vegetables
- Vegetable oil
- Brown onion
- Fresh ginger
- Garlic cloves
- Peas (frozen or leftovers are both fine)
- Vegetable stock
- Frozen shortcrust pastry
- Curry powder
- Garam masala
- Ground coriander
- Salt & Pepper
- Plant-based milk
What does a Pasty have in it?
A pasty is a pocket pastry that is traditionally filled with meat and/or vegetables, and seasoning. The most common type of pasty is the Cornish pastie, which comes from Cornwall, England. It’s best known for its crimped edge on the side and is typically filled with diced beef, potatoes onions and seasoning. By contrast, this recipe uses a Devon-style wavy centre crimp. Pasties can be filled with a wide range of ingredients and can be made with either sweet or savory fillings. Some common variations include chicken and vegetable pasties, cheese and onion pasties and curried vegetable pasties. Pasties are baked until the pastry is golden and flaky, and are served hot as a handheld meal or snack.
For this recipe, you can mix and match any type of veg you have. Try pumpkin for an extra creamy filling or some potato if you want something more substantial. Roast pumpkin is my favourite as it breaks down slightly and binds the other veggies together. However, the spices really bring out the flavour in the vegetables, so don’t be afraid to experiment with different combinations.
How to make Pasties
These curry pasties are simple to make, but loaded with flavour. To make the pasties, simply pan fry onion in a large frypan, then add garlic and ginger. Next, add spices, veggies and vegetable stock then stir gently to combine all ingredients. Cut each sheet of pastry into two 14cm circles before adding the curry mixture into the centre. Fold the pastry into the centre, seal with a wavy edge then brush the tops with glaze and bake for until golden brown. Serve with sides of chilli oil and lime coconut yoghurt for an irresistibly flavour packed lunch!
Key ingredients to make Curry Pasties
Onion, Ginger & Garlic
Onion provides a subtle, sweet flavor as well as adding depth of flavour. Cooking the onions until just softened helps them blend in with other ingredients without overpowering their flavor. The addition of freshly grated ginger adds a unique spicy-sweet aroma and punch of flavor to the dish. Minced garlic is added alongside for a pungent and sharp flavor. Garlic has been widely used in cooking for centuries due its strong aromatic properties that lend dishes an unmistakable savory note.
Mixed Roast Vegetables
The great thing about this recipe is that you can use whatever leftover roast veggies you have. I like to make mine with a mix of pumpkin, potato and parsnip. As the vegetables are pre-roasted, they already have so much flavour, making them a delicious base ingredient for the filling. You can also add peas for a great pop of colour and a satisfying texture, frozen or pre-cooked leftovers are both fine.
Spices are the hero ingredients of this recipe. The combination of curry powder, garam masala, cumin, coriander, turmeric, salt and pepper creates an aromatic mix that really transforms mildly seasoned roast veg! These spices provide warmth and earthiness and are absolutely essential.
Condiments to serve
Lastly chilli oil, fresh lime juice along with coconut yoghurt make perfect accompaniments to this dish as they bring out all its flavors while adding brightness with every bite! All three ingredients work together harmoniously making these pasties even more delicious than before! They also taste delicious by themselves or even with regular old tomato sauce/ketchup.
Yes – Curry powder typically contains a mix of spices such as turmeric, cumin, coriander, chili powder, fenugreek and mustard seeds – while garam masala includes more aromatic spices such as cardamom, black pepper, cinnamon, cloves and nutmeg. These two spice mixes offer different flavor profiles which can be combined to create a unique flavor in this dish.
It’s best if you can use garam masala but allspice would also work, although it will have a slightly different flavour profile.
The pasties should be golden brown on top when they are finished baking; they will also sound hollow if you tap them lightly with your finger. To make sure you get them just right, set a timer for 35 minutes then check them every 5 minutes until they look just right! I like mine extra golden and crispy so will sometimes bake them for an extra 10-15 minutes. The final time will depend on your oven and preference.
Chilli oil, fresh lime juice and coconut yoghurt all work wonders when served alongside these pasties! Each one adds brightness to the flavourful filling while bringing out all its flavours even further! They taste delicious by themselves too or even with regular old tomato sauce/ketchup.
Storage Instructions for Curry Pasties
These pasties will keep in an airtight container in the fridge for about 4 days. As a bonus, they are also freezer-friendly, perfect for meal prep! They will keep in a freezer bag or airtight container for about 2 months. You can reheat them in the oven to maintain that crispy outer pastry. If you’re short on time, simply zap them in the microwave for 30-45 seconds on high.
These curry pasties are a great way to use up leftover roast vegetables that are left over after a big family dinner. They’re not only tasty but also budget-friendly – costing about $12 for six servings! Perfect for batch cooking or making ahead for lunchboxes during busy work weeks. So next time you find yourself looking into an fridge of leftovers wondering what to make – don’t forget about this delish recipe! Try it out today and let me know what you think.
Curry Pasties with Roast Vegetables
- 2 tbsp vegetable oil
- 1 small brown onion diced
- 2 tsp fresh ginger finely grated
- 4 garlic cloves minced
- 600 g mixed roast vegetables e.g. pumpkin, potato, parsnip
- 1 cup peas frozen or pre-cooked leftovers are both fine
- 1/4 cup liquid vegetable stock
- 5 sheets frozen shortcrust pastry thawed, vegan-friendly
- 2 tbsp curry powder
- 1 tbsp garam masala
- 2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp mayonnaise plant-based
- 1 tbsp plant-based milk unsweetened
- pinch of salt
- chilli oil
- fresh lime
- coconut yoghurt
- Preheat oven to 180°C/350F. Line a baking tray with baking paper.
- If you have large/chunky roast veggies, chop them up so they are in smaller chunks (about 2-3cm is ideal otherwise it's a bit too big for the filling). *Note – I highly recommend adding some pumpkin into this mixture as it breaks down slighlty and gives a creamy texture to the filling, as well as helping bind the other veg.
- Heat oil in a large frypan over high heat. Add onion and cook for 2-3 minutes until just softened. Add garlic and ginger, stir for a further 1-2 minutes until fragrant.
- Add spices and stir for about 30 seconds. Add vegetable stock, roast vegetables and peas. Stir gently to combine, being careful not to mash the vegetables too much. Bring to a simmer, then after 3-5 minutes, once sauce has thickened to a paste, turn off the heat.
- Cut each sheet of pastry into two 14cm circles. Place 1/4 cup of curry mixture into the centre of one pastry round. Fold pastry over to form a half moon and press to seal, crimping the edges. Repeat with remaining filling and pastry. Place on prepared tray and brush tops with glaze. Bake for 35-40 minutes until pastry is golden brown. If they need more time, leave them in the oven and keep checking them every 5 minutes.
- Leave to cool for a few minutes. Mix a small bowl of coconut yoghurt with a generous squeeze of lime.
- Serve with sides of chilli oil and lime coconut yoghurt.