Tikka Masala Vegetarian Pies (Print Version)
Golden flaky pastry filled with vegetables in rich, creamy tikka masala sauce. A hearty Indian-inspired comfort food.
# 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 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 (approximately 17.5 oz)
19 - 1 egg, lightly beaten, or plant-based milk
# How-To Steps:
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 ground coriander, garam masala, turmeric, and chili powder. Cook for 1 minute to bloom 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 flavors.
07 - Stir in peas, salt, and pepper. Add cream, reduce heat, and cook until vegetables are tender and sauce thickens, approximately 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 over to form pocket and crimp edges with fork.
10 - Transfer pies to prepared baking tray. Brush tops with egg wash or plant milk.
11 - Bake for 20 to 25 minutes until golden brown and puffed.
12 - Cool slightly before serving.
# Expert Tips:
01 -
- The filling freezes beautifully so you can double batch for lazy weeks
- That first bite of flaky pastry breaking into warm spiced filling is pure magic
02 -
- The filling must cool before assembling or the pastry will melt and get soggy
- Do not overfill the pies or they will burst open while baking
03 -
- Egg wash gives the best golden color but coconut milk works for vegan versions
- Crimp edges firmly so the filling does not leak during baking