Curried vegetable hand pies
Whip up these pockets of golden perfection for a budget-friendly meal.
Note: + cooling time
- 2 tsp peanut or vegetable oil
- 1 brown onion, finely chopped
- 2 tbs korma curry paste
- 500g butternut pumpkin, peeled, cut into 2cm pieces
- 1 small cauliflower, cut into small florets
- 1/4 cup (50g) red lentils
- 400g can diced tomatoes
- 165ml can coconut milk
- 1/2 cup (60g) frozen peas
- 2 sheets frozen puff pastry, halved crossways
- 1 egg, lightly whisked
- Cumin seeds, to sprinkle
Heat oil in a saucepan over medium heat. Add the onion. Cook, stirring, for 5 mins or until onion softens. Add the curry paste. Cook, stirring, for 1 min or until aromatic. Add the pumpkin, cauliflower, lentils, tomato and coconut milk. Cook, stirring occasionally, for 20 mins or until the pumpkin is tender and mixture thickens slightly. Remove from heat. Stir in the peas. Set aside to cool.
Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 pastry half on a clean work surface. Spoon one-quarter of the pumpkin mixture over one short end of pastry, leaving a 1cm border. Fold over the pastry to enclose the filling. Use a fork to seal the edges. Place on the lined tray. Repeat with the remaining pastry halves and pumpkin mixture.
Brush pies with a little egg. Sprinkle with cumin seeds. Bake for 20-25 mins or until pastry is golden and puffed.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.