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Curried vegetable hand pies

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  • Vegetarian
  • Dairy free
  • Lactose free
  • No added sugar

Whip up these pockets of golden perfection for a budget-friendly meal.

  • Serves4
  • Cook time55 minutes
  • Prep time15 minutes, + cooling time
Curried vegetable hand pies sprinkled with cumin seeds

Ingredients

  • 2 tsp vegetable oil
  • 1 brown onion, finely chopped
  • 2 tbs korma curry paste
  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • 1 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Brush pies with a little egg. Sprinkle with cumin seeds. Bake for 20-25 mins or until pastry is golden and puffed.

Curried vegetable hand pies

Curried vegetable hand pies
  • Serves4
  • Cook time55 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 2 tsp vegetable oil
  • 1 brown onion, finely chopped
  • 2 tbs korma curry paste
  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • 1 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
    Description

    Whip up these pockets of golden perfection for a budget-friendly meal.

    Method

    1. Step 1

      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.

    2. Step 2

      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.

    3. Step 3

      Brush pies with a little egg. Sprinkle with cumin seeds. Bake for 20-25 mins or until pastry is golden and puffed.