These Mini Curry Vegetable Pies are a great snack for the whole family. Super easy to make and budget friendly too - they are great to pack in school lunches. Recipe by Doreen.
1 x can Wattie's Curry Sauce Creamy Butter Chicken
300-350g Watties Frozen Mixed Vegetables
Pantry staples: Oil for frying and lining tins, egg wash for pastry, salt to taste
Coriander (optional but sure to add a freshness to your pie)
1 tbsp crushed ginger (optional to add in along with garlic)
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Preheat your oven to 200C.
Step 2
To make the filling, fry onion in oil over medium heat, then add garlic. Once browned, add in potatoes, and cook for approximately 5-6 minutes then add in Watties frozen mixed vegetables, curry sauce and cream and season to taste.
Step 3
Allow your mixture to thicken (if the mixture is too watery, it will lead to a soggy pastry bottom).
Step 4
Top with coriander if desired.
Step 5
To make the pies, cut the flaky puff pastry to fit your tin, we used muffin tins for ours, but you can also use a big pie tin or whatever you have available.
Step 6
Don't forget to spray/butter your pie tins before adding the bottom layer of flaky puff pastry.
Step 7
Add in your filling and top with another layer of puff pastry - remember to connect the bottom and top layer so this bakes into one whole pie. Whisk your egg, brush the top of your pastry and bake for approximately 20-25 minutes until golden.