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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Veggie Curry Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions