Veggie Curry Pies Recipe

Name: Veggie Curry Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 None onion, sliced thinly; 2 tbsp Penang curry paste; 1 cup coconut milk; 2 None baby eggplants, peeled, sliced; 1 None potato, cut into 3/4-inch cubes; 1 None sweet potato, cut into 3/4-inch cubes; 1 tbsp lime juice; 1 tsp sesame oil; 2/3 cup coarsely chopped roasted cashews; 4 oz frozen peas; 2 sheets frozen puff pastry, thawed; 1 None egg, beaten lightly

Servings: persons

1 tbsp vegetable oil
1 None onion, sliced thinly
2 tbsp Penang curry paste
1 cup coconut milk
2 None baby eggplants, peeled, sliced
1 None potato, cut into 3/4-inch cubes
1 None sweet potato, cut into 3/4-inch cubes
1 tbsp lime juice
1 tsp sesame oil
2/3 cup coarsely chopped roasted cashews
4 oz frozen peas
2 sheets frozen puff pastry, thawed
1 None egg, beaten lightly

1
Preheat oven to 400u00b0F. Arrange 4 ramekins on a baking tray.
2
Heat vegetable oil in a medium saucepan over medium-high heat. Cook onion, stirring, for 3 mins, or until softened. Add curry paste and cook for 2 mins, or until fragrant. Stir in coconut milk. Bring to a simmer and add eggplants, potato and sweet potato. Cook, covered, for 10 mins, or until vegetables are tender. Remove from heat and stir in lime juice, sesame oil, cashews and peas. Season to taste. Transfer to a shallow baking tray and let cool in freezer for 5 mins.
3
Meanwhile, cut 4 rounds from puff pastry, each 3/4 inch larger than ramekins.
4
Distribute curry mixture between ramekins. Lightly brush outer rims with egg wash and cover with puff pastry lids, pressing overhanging pastry against sides. Brush lids with egg wash then cut a small slit in the top of each lid. Bake for 15 mins, or until golden brown.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 None onion, sliced thinly, 2 tbsp Penang curry paste, 1 cup coconut milk, and more.

Yes, Veggie Curry Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veggie Curry Pies

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