Tikka Masala Vegetarian Pies (Printable version)
Golden flaky pastry pockets stuffed with creamy spiced vegetables and aromatic tikka masala sauce.
# 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 for egg wash or plant-based milk
# How To:
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.
03 - Add onion, garlic, and ginger. Sauté until soft and fragrant, about 3 minutes.
04 - Stir in coriander, garam masala, turmeric, and chili powder. Cook for 1 minute.
05 - Add diced potato, carrot, and cauliflower. Cook for 3-4 minutes, stirring occasionally.
06 - Mix in tomato paste and crushed tomatoes. Simmer for 5 minutes.
07 - Stir in peas, salt, and pepper. Add cream, reduce heat, and cook until vegetables are tender and sauce is thickened, about 8-10 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 2-3 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.
11 - Bake for 20-25 minutes, or until golden brown and puffed.
12 - Cool slightly before serving.
# Expert Advice:
01 -
- The pastry stays impossibly flaky while the filling remains rich and fragrant
- These freeze beautifully and reheat like magic for busy weeks
02 -
- The filling must cool before wrapping or the pastry will turn soggy
- Do not overfill or the seams will burst during baking
03 -
- Keep the pastry cold while working for the flakiest results
- Egg wash every part of the pastry surface for even golden color