Mini Red Curry Vegetable Pies: Easy Veg Curry Pie Recipe

Individual Red Curry Vegetable Pies

An original recipe by Not Quite Nigella

Makes 18 pies

For pâte brisée shortcrust pastry

• 1 1/2 cups plain flour

• 1/2 cup cold butter plus an extra tablespoon (140 grams total)

• 1/2 teaspoon salt

• 1/3 cup Iced water (scant)

OR 3 sheets of ready made shortcrust pastry

For filling

• 1 tablespoon oil for frying

• 1 onion finely chopped

• 1 garlic clove finely chopped

• 1 cup cubed pumpkin (cubed into small pieces)

• 1/2 cup peas

• 1/2 cup corn

• 1x 200g tin chickpeas

• Red curry paste plus a little Lime juice, sugar and fish/soy sauce to taste

• 3 tablespoons coconut cream

• 1/2 cup vegetable stock

Also

• 2 sheets ready made puff pastry

• 1 egg yolk mixed with 1 tablespoon milk or 2 tablespoons of milk to glaze

Step 1 - Make shortcrust pastry ahead of time and freeze and refrigerate. The key to pastry is relaxing the dough. In a food processor combine all ingredients except for the iced water and whizz together briefly. Then add iced water until it starts to come together and then empty the contents of the processor onto a board and knead briefly. Cover in cling wrap and refrigerate for at least 45 minutes.

Step 2 - Now make the filling ahead of time as you want it to cool. Saute onion and garlic with oil in a medium saucepan. Then add curry paste and fry until fragrant (1-2 minutes) stirring constantly. Add stock and pumpkin cubes and cook until pumpkin is tender. Add chickpeas, peas and corn and cook through. Check taste, sometimes I find that the curry paste isn't full bodied enough so I add a touch of lime juice, sugar and fish sauce to upp the flavour. Remove from heat and add coconut cream and stir. Set aside to cool.

Step 3 - Take your individual pie tins (or you could do these in a Texas Muffin cupcake tray). There is no need to butter the tins. Roll out the pastry and cut out rounds to fit the tins. Place in the refrigerator for another 30 minutes-this is important to prevent pastry shrinkage (or you could do the pie tins ahead of time and freeze or refrigerate them). Preheat oven to 200C/400F. Take out the puff pastry about 10 minutes before the other pastry's time is up.

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Step 3 - After the 30 minutes is up, remove the tins from the fridge and spoon the filling into the bases. Cut out rounds from the puff pastry to sit on top of the pies. I use the scraps to cut little shapes too but you needn't do this. Brush with milk or egg yolk glaze and bake for 25 minutes.

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