Curried Vegetable Pasties (Vegan)

Ingredients

• 1 tbsp olive oil
• 1 brown onion (Peeled and finely chopped)
• 1 large sweet potato (Peeled and diced)
• 170 g carrot (Peeled and diced)
• 300 g potato (Peeled and diced)
• 1 red bell pepper (Diced)
• 2 tbsp curry powder (Mild, medium, or hot, as preferred)
• 1 tsp garam masala
• 2 cloves garlic (Crushed)
• 400 g chopped tomatoes (One tin)
• 70 g creamed coconut (Chopped; use the solid-block type)
• 400 g chickpeas (One tin, rinsed and drained)
• 100 g frozen peas
• fresh coriander (A handful, finely chopped; optional)
• salt and pepper (To taste)
• 400 g plain flour
• 1 tsp salt (For the pastry)
• 0.5 tsp turmeric (Optional; for the pastry)
• 200 g dairy-free margarine (Diced; a solid-stick type is best)
• 2 tbsp ice water (Add gradually, as needed, until the pastry clumps together)
• water (A little for sealing the pastry rims; add a splash to the filling only if it seems too dry)
• dairy-free milk (A little for glazing; soy milk was used in the source)

Steps

1. 1

   Make the filling. Heat the olive oil in a large pan over low heat and add the chopped onion. Fry gently for 5–10 minutes, until softened.

2. 2

   Add the sweet potato, carrot, potato, red bell pepper, curry powder, garam masala, and garlic. Continue frying for 5 minutes, stirring often.

3. 3

   Add the chopped tomatoes, creamed coconut, chickpeas, and frozen peas. Bring the mixture to a gentle simmer.

4. 4

   Cover and cook for about 20 minutes, until the vegetables are tender. Stir often so the mixture does not burn on the bottom. If it seems too dry, add a splash of water, but keep the filling fairly dry so it does not make the pastry soggy.

5. 5

   Season the cooked filling to taste with salt and pepper, then stir through the chopped coriander if using. Allow the filling to cool, then refrigerate it until completely cold.

6. 6

   Make the pastry. Place the flour, pastry salt, turmeric, and diced dairy-free margarine in a food processor. Blend until the mixture resembles fine breadcrumbs.

7. 7

   With the motor running, gradually add 2–4 tablespoons of ice water until the pastry clumps together.

8. 8

   Bring the pastry together with your hands and shape it into a disc. Wrap it and refrigerate for 30 minutes.

9. 9

   Divide the pastry into six even pieces and shape each piece into a ball. Roll each ball on a lightly floured surface to about 3 mm thick.

10. 10

    Place a couple of heaped spoonfuls of the cooled filling in the center of each pastry round. Be generous, but do not overfill; press the filling together with your hands so it is compact.

11. 11

    Brush a little water around the edge of each pastry round. Fold the pastry over the filling and press the edges together to seal.

12. 12

    Trim the edge with a sharp knife to neaten it, then crimp the edge with your fingers or the tines of a fork. Cut a small slit in the top of each pasty to let steam escape.

13. 13

    Place the pasties on baking sheets lined with baking parchment and refrigerate for 30 minutes.

14. 14

    Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.

15. 15

    Brush the tops of the pasties with a little dairy-free milk, then bake for 30–40 minutes, until golden and bubbling.

16. 16

    Set the pasties aside to cool for about 10 minutes before serving.

Notes

The filling must be completely cold before assembly and baking. The author recommends making the filling and pastry the day before and refrigerating them overnight. Pasties may be eaten hot or cold; store leftovers in the refrigerator for up to 3 days. Serve as a picnic main with salads and dips.

Nutrition per serving

• main
• vegan
• vegetarian
• picnic
• baked
• savory pastry
• make-ahead