Tikka Masala Vegetarian Pies (Print Version)
Flaky pastry parcels with spiced vegetables in creamy tikka sauce
# What You Need:
→ Vegetables
01 - 1 cup peeled and diced potato
02 - 1 cup cauliflower florets
03 - 1 cup frozen peas
04 - 1 medium diced carrot
05 - 1 small finely chopped onion
06 - 2 cloves minced garlic
07 - 1 tablespoon grated fresh ginger
→ 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 oz)
19 - 1 lightly beaten egg or plant-based milk for egg wash
# How To Make It:
01 - Preheat oven to 390°F and line a baking tray with parchment paper.
02 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
03 - Add onion, garlic, and ginger to the skillet. Sauté until soft and fragrant, approximately 3 minutes.
04 - Stir in ground coriander, garam masala, turmeric, and chili powder. Cook for 1 minute to bloom the spices.
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 develop flavor.
07 - Stir in peas, salt, and pepper. Add cream, reduce heat, and cook until vegetables are tender and sauce has thickened, about 8 to 10 minutes. Allow filling to 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 to seal.
10 - Transfer pies to the prepared baking tray. Brush tops with egg wash or plant milk for golden color.
11 - Bake for 20 to 25 minutes until golden brown and puffed.
12 - Cool slightly before serving. Pies can be enjoyed warm or at room temperature.
# Handy Tips:
01 -
- The flaky, golden pastry gives way to the most aromatic, creamy vegetable filling that feels like a warm hug
- These hand pies travel beautifully and actually taste better the next day, making them perfect for meal prep or lunchboxes
02 -
- Hot filling is the enemy of puff pastry, so let it cool at least 15 minutes before assembling or your pies will turn into a soggy, leaking mess
- Do not overfill the pies or the seams will burst open in the oven, leaving you with delicious but ugly spills everywhere
03 -
- Work with one pastry sheet at a time, keeping the other chilled, because warm pastry becomes sticky and difficult to handle
- Egg wash every spot of exposed pastry, even the crimped edges, for an even golden color all over