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Curried vegetable hand pies
Curried vegetable hand pies
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Delicious veggie lentil hand pies with a hint of curry - great for dinner or a satisfying snack!
Ingredients:
  • 2 tsp peanut or vegetable oil
  • 1 brown onion, finely chopped
  • 56.00 gm korma curry paste
  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • 1 small cauliflower, cut into small florets
  • 50g lentils
  • 400g can diced tomatoes
  • 165ml can coconut milk
  • 60g pea
  • 2 sheets frozen puff pastry, halved crossways
  • 1 Free Range Egg, lightly whisked
  • Cumin seeds, to sprinkle
Instructions:
  • In a saucepan over medium heat, warm oil. Add onion and cook, stirring occasionally, for 5 minutes until soft. Stir in the curry paste and cook for 1 minute until fragrant. Add pumpkin, cauliflower, lentils, tomato, and coconut milk. Cook for 20 minutes, stirring occasionally, until the pumpkin is tender and the mixture slightly thickens. Remove from heat and gently mix in the peas. Allow to cool before serving.
  • 1. Preheat your oven to 200°C. 2. Line a baking tray with baking paper. 3. Take one pastry half and lay it on a clean work surface. 4. Spoon one-quarter of the pumpkin mixture onto one short end of the pastry, leaving a 1cm border. 5. Fold the pastry over to envelop the filling. 6. Seal the edges using a fork. 7. Place the filled pastry on the prepared tray. 8. Repeat the process with the remaining pastry halves and pumpkin mixture.
  • Brush the pies with a touch of egg, then sprinkle with cumin seeds. Bake for 20-25 minutes, or until the pastry turns golden and puffs up.

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