Tikka Masala Vegetarian Pies (Print Version)
Golden pastry parcels stuffed with spiced vegetables in rich creamy 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 ounce) 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 1 pound)
19 - 1 egg, lightly beaten, or plant-based milk for vegan option
# How to Make It:
01 - Preheat your oven to 400°F and line a baking tray with parchment paper.
02 - Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
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 to bloom the spices.
05 - Add diced potato, carrot, and cauliflower. Cook for 3 to 4 minutes, stirring occasionally.
06 - Mix in tomato paste and crushed tomatoes. Simmer for 5 minutes to develop flavor.
07 - Stir in peas, salt, and pepper. Add cream, reduce heat, and cook until vegetables are tender and sauce is thickened, about 8 to 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 to 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 to 25 minutes, or until golden brown and puffed.
12 - Cool slightly before serving. Pairs well with mango chutney or cooling yogurt dip.
# Expert Hints:
01 -
- The filling can be made ahead and kept in the fridge for up to three days, making weeknight dinner actually doable
- That flaky pastry against the creamy spiced filling is the kind of comfort that fixes bad days
- You can freeze assembled unbaked pies and bake them straight from frozen whenever you need them
02 -
- If your filling seems too wet, simmer it a few minutes longer because soggy pies are nobody's friend
- Really seal those edges with your fork, or you'll have filling leaking everywhere in the oven
- Don't skip the cooling step for the filling, or your pastry will turn greasy and wont puff properly
03 -
- Chill your filled pies for 15 minutes before baking if your kitchen is warm, and they'll hold their shape better
- Brush on a second layer of egg wash halfway through baking for an extra deep golden color