Vegetarian Curry Pies

Name: Vegetarian Curry Pies
Yield: 4 individual pies
Cuisine: British
Ingredients: 367 g plain flour; Large pinch fine salt; 1 large egg; 1 1/2 tsp lemon juice; 4 TBSP very cold water; 180 g cold unsalted butter, cubed; 1 tbsp sesame oil; 1 red onion, finely chopped; 3 garlic cloves, crushed; 15 g fresh ginger, peeled and finely chopped; 3 bird’s eye chillis, de seeded and diced; 1 1/2 tsp turmeric; 1 1/2 tsp ground cumin; 400 g sweet potato, cut into equal chunks; 150 g red split lentils; 1/2 can chickpeas drained; 600 ml veg stock; 1 can full fat coconut milk (cream only!); 80 g sultanas

Jodie Mann @MannBakes

Scotland

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

Jodie Mann @MannBakes

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Ingredients

4 individual pies

For the shortcrust pastry
367 gplain flour
Large pinch fine salt
1large egg
1 1/2 tsplemon juice
4 TBSPvery cold water
180 gcold unsalted butter, cubed
For the filling
1 tbspsesame oil
1red onion, finely chopped
3garlic cloves, crushed
15 gfresh ginger, peeled and finely chopped
3bird’s eye chillis, de seeded and diced
1 1/2 tspturmeric
1 1/2 tspground cumin
400 gsweet potato, cut into equal chunks
150 gred split lentils
1/2 canchickpeas drained
600 mlveg stock
1 canfull fat coconut milk (cream only!)
80 gsultanas

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Steps

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.