Curried Vegetable Hand Pies

Prep Time
Cook Time
1h 10m
Ready In

"From one of our national supermarkets and their free monthly magazine July 2018. NOTE our puff pastry sheets are about 23cm square."

Original recipe yields 4 servings


  • Serving Size: 1 (589.9 g)
  • Calories 344.8
  • Total Fat - 12.1 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 227.5 mg
  • Sodium - 235.5 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 12.4 g
  • Sugars - 12.9 g
  • Protein - 19.8 g
  • Calcium - 176 mg
  • Iron - 5.6 mg
  • Vitamin C - 136.6 mg
  • Thiamin - 0.4 mg

Step 1

Heat oil in a saucepan over medium heat and add onion and cook stirring, for 5 minutes or until onion softens and then add the curry paste and cook stirring, for 1 minutes or until aromatic and then add pumpkin, cauliflower, lentils, tomato and coconut milk and cook, stirring occasionally, for 20 minutes or until the pumpkin is tender and mixture thickens slightly and then remove from heat and stir in the peas and set aside to cool.

Step 2

Preheat oven to 200C and line a baking tray with baking paper and place 1 pastry half on a clean working surface and spoon one quarter of the pumpkin mixture over one short end of pastry, leaving a 1cm border and fold over the pastry to enclose the filling and using a fork to seal the edges and then place on the lined tray and repeat with the remaining pastry halves and pumpkin mixture.

Step 3

Brush pies with a little egg and sprinkle with cumin seeds and bake for 20 to 25 minutes or until pastry is golden and puffed.

Tips & Variations

No special items needed.