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Plate of curry pastie with roast vegetables on white plate on marble benchtop
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Curry Pasties with Roast Vegetables

A tasty way to use leftover roast vegetables! Serve with coconut yoghurt, lime, chilli oil, and chutney for a flavor-packed lunch.
Course Main Course
Cuisine British
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 serves
Calories 434kcal

Equipment

  • Oven

Ingredients

  • 2 tbsp vegetable oil neutral-tasting
  • 1 small yellow onion diced; approx. ½ cup (110 g)
  • 2 tsp fresh ginger finely grated; approx. 4 g
  • 4 cloves garlic minced; approx. 12 g
  • 600 g mixed roasted vegetables pumpkin, potato, parsnip; chopped into ~1″ pieces
  • 1 cup frozen peas or leftover cooked peas; approx. 150 g
  • ¼ cup vegetable stock approx. 60 ml
  • 5 sheets vegan shortcrust pastry frozen; thawed

Spices

  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 2 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp black pepper

Glaze

  • 1 tbsp vegan mayonnaise
  • 1 tbsp unsweetened plant-based milk approx. 15 ml
  • ⅛ tsp salt pinch

To serve

  • 1 tbsp chilli oil optional; approx. 15 ml
  • 1 wedge fresh lime optional
  • 2 tbsp coconut yoghurt optional; approx. 30 ml; mix with lime for dipping

Instructions

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  • In a large skillet over medium-high heat, warm the oil. Add onion and cook until softened, about 3 minutes. Stir in ginger and garlic; cook 1–2 minutes more until fragrant.
  • Add all the spices and cook, stirring, for 30 seconds. Pour in the stock, then add roasted vegetables and peas. Simmer, stirring gently, until sauce thickens into a paste, about 3–5 minutes. Remove from heat.
  • Cut each pastry sheet into two 5½-inch circles. Place about ¼ cup filling in the center of each circle. Fold into a half-moon, seal edges with a fork, and transfer to the prepared sheet.
  • Whisk together the mayo, plant milk, and pinch of salt. Brush atop each pasty. Bake 35–40 minutes, until golden brown, checking after 35 minutes and adding time if needed.
  • Let cool slightly. If desired, serve with chili oil, lime wedges, and a side of coconut yogurt.

Video

Nutrition

Calories: 434kcal | Carbohydrates: 67g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 710mg | Potassium: 596mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3085IU | Vitamin C: 29mg | Calcium: 76mg | Iron: 5mg