So Vegan's Veggie Curry Pies with Tideford Organics Vegan Rogan Josh
By not-recognized
Published on 26 April 2022
No ordinary pie, this gluten-free recipe by Rogan Josh curry sauce to bring an extra kick to your Friday night dinner.Time and servings
1 hr 20 minsTotal time
4Servings
20 minsPrep time
1 hrCooking time
Ingredients
- 1 tub of rogan josh
- 1 tsp of coconut oil
- 1 onion
- 3 garlic cloves
- 0.25 thumb ginger
- 100 g of cherry tomatoes
- 0.5 butternut squash
- 2 medium of potatoes
- 1 large handful of coriander
- 100 g of frozen peas
- 80 g of baby spinach
- 0.5 lime
- 4 tsp of gluten-free plain flour, (plus extra for dusting
- 640 g of gluten-free puff pastry, (2 x 320g sheets)
- 1 tbsp of milk, (any plant milk of your choice)
Method
Step 1
Heat the coconut oil in a large pan on a medium heat. While the pan heats up, peel and discard the skin of the onion, slice it thinly and add it to the pan. Fry for 10 minutes, stirring frequently until it begins to caramelise.Step 2
Meanwhile, peel and finely dice the ginger and garlic. Then peel and dice the butternut squash and potatoes. Quarter the cherry tomatoes and finely chop the stalks of the coriander, saving the leaves for later. Add the ginger, garlic, squash, potatoes, tomatoes and coriander stalks to the pan and fry for a further 15 minutes, stirring occasionally.Step 3
Add the frozen peas, spinach leaves and Rogan Josh Curry Sauce to the frying pan and simmer for 10 minutes, stirring occasionally.Step 4
Next, roughly chop the coriander leaves and stir them into the pan along with the juice from the half of lime and season to taste with salt and pepper.Step 5
Preheat the oven to 200°C fan.Step 6
Meanwhile, roll out the pastry on a floured surface until it’s a few millimetres thick. Use a sharp knife to cut 4 circles a few cms wider than the pie tins (make sure you leave enough pastry for the tops), then line the pie tins with the pastry by pressing the pastry into the base + sides to ensure the inside of the tin is fully covered. Sprinkle a tsp of flour over the base to stop it going soggy, then fill each pie with the curry filling.Step 7
Use the remaining pastry to cover each pie and pinch the top and sides of the pastry together to close the pie.Step 8
Brush the tops with plant milk and bake in the oven for 20-25 minutes, until golden brown.Step 9
Serve with homemade chips and mushy peas. Enjoy!