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 full of flavor. Plus, it uses your leftover roast vegetables – 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 flavors are every day 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
•  Cumin
•  Ground coriander
•  Turmeric
•  Salt & Pepper
•  Mayonnaise
•  Plant-based milk

What does a Pasty have in it?

A pasty is a pocket pastry 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 center crimp. Pastries 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 veg you have. Try pumpkin for a creamy filling or some potato if you want something more substantial. Roast pumpkin is my favorite as it breaks down slightly and binds the other veggies together. However, the spices bring out the flavor in the vegetables, so feel free to experiment with different combinations.

Instructions

Step one: Sauté the onion until soft, then add garlic and ginger and cook until everything smells rich and fragrant.

Step two: Sprinkle in the spices, toss in the veggies, and pour in the stock.

Step three: Cut your pastry into circles, then spoon the curry filling into the center of each one. Fold the pastry over the filling, seal the edges with a fun little crimp.

Step four: Brush the tops with glaze.

Step five: Bake until golden and flaky, then serve with chili oil.

Key ingredients to make Curry Pasties

Onion, Ginger & Garlic

Onion provides a subtle, sweet flavor and adds depth of flavor. Cooking the onions until softened helps them blend in with other ingredients without overpowering their flavor. 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 to 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 pumpkin, potato, and parsnip. As the vegetables are pre-roasted, they already have so much flavor, making them a delicious base ingredient for the filling. You can add peas for a great pop of color and a satisfying texture; frozen or pre-cooked leftovers are fine.

Spices

Spices are the hero ingredients of this recipe. Combining curry powder, garam masala, cumin, coriander, turmeric, salt, and pepper creates an aromatic mix that transforms mildly seasoned roast veg! These spices provide warmth and earthiness and are essential.

Condiments to serve

Lastly, chili oil, fresh lime juice, and coconut yogurt are perfect accompaniments to this dish as they bring out all its flavors while adding brightness to every bite! All three ingredients work together harmoniously, making these pastries even more delicious than before! They taste delicious by themselves or even with regular old tomato sauce/ketchup.

FAQs

Storage Instructions for Curry Pasties

Keep these pasties 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, zap them in the microwave for 30-45 seconds on high.

Conclusion

These curry pastries are a great way to use leftover roast vegetables left over after a big family dinner. They’re tasty and 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 a 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.

If you’re looking for other budget-friendly meals, check out my Quick and Easy Creamy Pasta or my Low Waste Vegetable Crumble.

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Curry Pasties with Roast Vegetables

This curry pastie is a delicious way to use up leftover roast vegetables! Serve with coconut yoghurt, lime, chilli oil and chutney for a flavour packed lunch. Highly recommend using pumpkin in your roast veg mix as it breaks down a little and makes the filling nice and creamy.

Course Main Course

Cuisine British

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 6 people

Calories 235kcal

Cost $12

Ingredients

• 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

Spices

• 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

Glaze

• 1 tbsp mayonnaise plant-based
• 1 tbsp plant-based milk unsweetened
• pinch of salt

To serve

• chilli oil
• fresh lime
• coconut yoghurt

Instructions

• 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.

Video

Nutrition

Calories: 235kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 333mg | Potassium: 516mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10875IU | Vitamin C: 33mg | Calcium: 86mg | Iron: 3mg