Tikka Masala Vegetarian Pies (Printable)
Savory hand pies with spiced vegetables in creamy tikka masala sauce, wrapped in flaky golden pastry.
# What You’ll 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
19 - 1 egg, lightly beaten or plant-based milk
# How to Prepare:
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 sizzle for 30 seconds until fragrant.
03 - Add onion, garlic, and ginger to skillet. Sauté until soft and fragrant, approximately 3 minutes.
04 - Stir in coriander, garam masala, turmeric, and chili powder. Cook for 1 minute to release flavors.
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 sauce consistency.
07 - Stir in peas, salt, and pepper. Add cream, reduce heat, and cook until vegetables are tender and sauce thickens, 8 to 10 minutes. Allow filling to cool slightly.
08 - Roll out pastry sheets on floured surface. Cut into 12 equal rectangles, approximately 4 x 6 inches each.
09 - Place 2 to 3 tablespoons filling on one half of each rectangle, leaving border. Brush edges with beaten egg or plant milk. Fold to form pocket and crimp edges with fork.
10 - Transfer pies to prepared tray. Brush tops with egg wash or plant milk for golden coloring.
11 - Bake for 20 to 25 minutes until pastry is golden brown and puffed.
12 - Cool slightly before serving to allow filling to set.
# Expert Advice:
01 -
- That moment when you bite through flaky pastry into spiced, creamy filling is absolutely worth the effort
- These freeze beautifully so you can have homemade comfort food on busy weeknights
- The tikka masala sauce is forgiving and works with whatever vegetables you have in the fridge
02 -
- Let the filling cool completely before assembling, otherwise the pastry will become soggy and difficult to work with
- Do not overfill the pies or the filling will leak during baking and you will lose all that precious sauce
- Freeze unbaked pies on the tray first, then transfer to a bag, bake from frozen adding 5 to 10 minutes
03 -
- Use a sharp knife or pizza cutter to cut the pastry for clean edges that seal properly
- Chill the assembled pies for 15 minutes before baking if your kitchen is warm, this helps them keep their shape