Tikka Masala Vegetarian Pies (Print Version)
Savory hand pies with spiced vegetables in creamy sauce wrapped in golden pastry
# What You Need:
→ Vegetables
01 - 1 cup potato, peeled and diced
02 - 1 cup cauliflower florets
03 - 1 cup frozen peas
04 - 1 medium carrot, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Tikka Masala Sauce
08 - 2 tablespoons vegetable oil
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - 1 teaspoon garam masala
12 - 1/2 teaspoon turmeric
13 - 1/2 teaspoon chili powder
14 - 1 (14 oz) can crushed tomatoes
15 - 1/2 cup heavy cream or coconut cream
16 - Salt and black pepper, to taste
17 - 1 tablespoon tomato paste
→ Pastry
18 - 2 sheets ready-rolled puff pastry (approximately 17.5 oz)
19 - 1 egg, lightly beaten or plant-based milk
# Directions:
01 - Preheat your oven to 390°F and line a baking tray with parchment paper.
02 - Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds to release their aroma.
03 - Add onion, garlic, and ginger to the skillet. Sauté until soft and fragrant, about 3 minutes.
04 - Stir in coriander, garam masala, turmeric, and chili powder. Cook for 1 minute to develop the flavors.
05 - Add diced potato, carrot, and cauliflower. Cook for 3 to 4 minutes, stirring occasionally to coat with spices.
06 - Mix in tomato paste and crushed tomatoes. Simmer for 5 minutes to create a rich sauce base.
07 - Stir in peas, salt, and pepper. Add cream, reduce heat, and cook until vegetables are tender and sauce is thickened, about 8 to 10 minutes. Let filling cool slightly.
08 - Roll out pastry sheets on a floured surface. Cut into 12 equal rectangles, approximately 4 x 6 inches each.
09 - Place 2 to 3 tablespoons of filling on one half of each rectangle, leaving a border. Brush edges with beaten egg or plant milk. Fold over to form a pocket and crimp edges with a fork.
10 - Transfer pies to the prepared tray. Brush tops with egg wash or plant milk for a golden finish.
11 - Bake for 20 to 25 minutes, or until golden brown and puffed.
12 - Cool slightly before serving to allow the filling to set.
# Expert Tips:
01 -
- The filling can be made ahead and keeps beautifully in the fridge for impromptu pie emergencies
- These freeze exceptionally well so you can always have homemade comfort food ready
- The combination of flaky pastry and spiced creamy filling hits every craving at once
02 -
- The filling must cool slightly before filling the pastry or it will make the dough soggy and difficult to work with
- Do not overfill the pies or the filling will burst out during baking creating a mess in your oven
03 -
- Brush the edges with egg wash before folding to create an extra strong seal that will not leak during baking
- Cut small slits in the top of each pie to let steam escape so they do not explode