Steps to Prepare Ultimate Vegetarian Curry Pies

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Speedy Vegetarian Curry Pies. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vegetarian Curry Pies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetarian Curry Pies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetarian Curry Pies is 4 individual pies. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Vegetarian Curry Pies using 21 ingredients and 9 steps. Here is how you cook that.

The beauty of a pie is you really can fill them with whatever you like! I love curry, and this homemade lentil & sweet potato Dahl makes for the perfect vegetarian dish, which you can also easily slow cook some diced lamb or beef into (which I’d highly recommend!). This recipe will make a lot of leftover curry filling which you can either make into more pies the next day, or eat as it is served with some mango chutney and Greek yoghurt! #mycookbook

Ingredients and spices that need to be Take to make Vegetarian Curry Pies:

1. For the shortcrust pastry
2. 367 g plain flour
3. Large pinch fine salt
4. 1 large egg
5. 1 1/2 tsp lemon juice
6. 4 TBSP very cold water
7. 180 g cold unsalted butter, cubed
8. For the filling
9. 1 tbsp sesame oil
10. 1 red onion, finely chopped
11. 3 garlic cloves, crushed
12. 15 g fresh ginger, peeled and finely chopped
13. 3 bird’s eye chillis, de seeded and diced
14. 1 1/2 tsp turmeric
15. 1 1/2 tsp ground cumin
16. 400 g sweet potato, cut into equal chunks
17. 150 g red split lentils
18. 1/2 can chickpeas drained
19. 600 ml veg stock
20. 1 can full fat coconut milk (cream only!)
21. 80 g sultanas

Steps to make to make Vegetarian Curry Pies

1. First, make the filling. Heat the oil in a wide-based saucepan with a tight fitting lid. Add the onion and cook over a low heat for 10 minutes, stirring occasionally. Add the garlic, ginger and chilli and cook for 1 minute, then add the spices and cook for a further minute.
2. Turn up the heat to medium and add the sweet potato and sultanas, stirring well to coat in the spices. Yup in the lentils and most of the stock. You may not need all the stock so add a few ladles to start and see how well things get absorbed. Bring the liquid to the boil, reduce to a simmer, cover with lid and cook gently for 20 minutes or until sweet potato is tender.
3. Stir in the coconut milk (again, a ladle at a time so it doesn’t become too liquidy. Add the chickpeas and spinach and gently stir in.
4. Set this aside while you make the pastry. Have ready 4 individual non-stick pie dishes. Put the flour and salt into a large mixing bowl. Lightly beat the egg with the lemon juice and water in a jug and set aside.
5. Add the butter and toss the cubes in the flour to coat. Rub the butter into the flour, using your fingertips. Lift your hands above the bowl, rubbing the fat and flour together then letting the mixture fall back into the bowl. Keep going until the mixture resembles fine breadcrumbs.
6. Make a well in the centre of the mixture and pour in the egg mix. Incorporate the liquid into the flour/fat using a claw-like action with one had. Avoid overworking the dough. If too dry, a splash more water.
7. When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a floured surface to bring it together into a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
8. Roll out two thirds of the dough to the thickness of a £1 coin. Cut out circles and press into the pie dishes to line completely. Take the remaining third of the pastry to roll out and cut out the lids. Preheat the oven to 200 degrees C fan.
9. To assemble the pies: spoon the curry filling into the pastry cases until level. Brush the edges of the pastry with water, place the pastry lid on top and press down. Using your thumbs and fingertips, seal the pastry together. Brush with beaten egg, make two slits in the lid to allow steam to escape and pop in the oven for 30 minutes or until nicely golden brown.

While this is in no way the end all be all guide to cooking quick and easy lunches it is very good food for thought. The stark reality is that will get your creative juices flowing so you could prepare wonderful lunches for your own family without needing to do too horribly much heavy cooking from the practice.

So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Ultimate Vegetarian Curry Pies. Thank you very much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!