Vegie curry pies

Easy and tasty vegetable curry pies from Australian Women's Weekly.

  • 45 mins cooking
  • Serves 4
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Vegie curry pies
  • 1 tablespoon vegetable oil
  • 1 brown onion (150g), sliced thinly
  • 2 tablespoons penang curry paste
  • 1 cup (250ml) coconut milk
  • 2 baby (finger) eggplants (120g), peeled, sliced
  • 1 potato (200g), cut into 1.5cm (¾-inch) cubes
  • 1 kumara (orange sweet potato) (250g), cut into 1.5cm (¾-inch) cubes
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1/2 cup (75g) coarsely chopped roasted cashews
  • 1 cup (120g) frozen peas
  • 2 sheets puff pastry
  • 1 egg, beaten lightly


Vegie curry pies
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Heat vegetable oil in a medium saucepan over medium-high heat; cook onion, stirring, for 3 minutes or until softened. Add curry paste; cook for a further 2 minutes or until fragrant. Stir in coconut milk; bring to a simmer. Add eggplant, potato and kumara; cook, covered, for 10 minutes or until vegetables are tender. Remove from heat; stir in juice, sesame oil, nuts and peas; season to taste. Spread mixture in a shallow tray; cool in the freezer for about 5 minutes.
  • 3
    Meanwhile, using one of four 1-cup (250ml) ramekins as a guide, cut four rounds from pastry, 2cm (¾ inch) larger than the dish.
  • 4
    Spoon curry mixture evenly into ramekins. Lightly brush outer rims of ramekins with a little of the beaten egg; cover with pastry lids, pressing the overhanging pastry against the sides. Brush pastry with a little more egg. Cut a small slit in the top of each pie. Place pies on an oven tray.
  • 5
    Bake pies for 15 minutes or until golden.


We used desiree potatoes as they tend to hold their shape well when cooked, but any all-round variety, such as sebago or coliban, is fine.

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