Tikka Masala Vegetarian Pies (Printer-friendly)
Golden flaky pastry pockets filled with vegetables in creamy spiced sauce
# 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 (for egg wash)
# How To Make It:
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.
03 - Add onion, garlic, and ginger. Sauté until soft and fragrant, about 3 minutes.
04 - Stir in ground 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 (approx. 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. Fold over to form a pocket and crimp edges with a fork.
10 - Transfer pies to the prepared tray. Brush tops with egg wash.
11 - Bake for 20-25 minutes, or until golden brown and puffed.
12 - Cool slightly before serving.
# Expert Tips:
01 -
- These pies freeze beautifully, so you can pop a homemade dinner in the oven on those nights when cooking feels impossible
- The creamy tikka filling works with whatever vegetables you have lurking in your crisper drawer
02 -
- Let your filling cool slightly before assembling—hot filling will make your pastry soggy and difficult to work with
- Really seal those edges with your fork, or you will have delicious but messy explosions in your oven
03 -
- Do not skip the step of cooling your filling—it is the difference between flaky perfection and a soggy disappointment
- If your pastry gets too warm while working, pop it in the fridge for 10 minutes to firm up again