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Thursday, 13 November 2008

3am Curry Pies!

Vegan Curry Pie

BoyfriendLovlie's been saying that he's been missing the pies he used to have before as a pre-vegan for a while now. At the moment we are both looking for jobs and staying up late (very late even!) doing applications. I hope we find something soon, ideally before Christmas. To keep us going and satisfy our hunger pang, I baked these at 3am during the weekend and we both ate them afterwards! You can make them quicker if you already have some frozen pastry dough but I made the dough myself. If you have some left over curry, that'll do as well.

Ingredients (for 6 large pies):

For the dough:
2 ½ cups self-raising flour
6 tablespoons vegetable oil
10 - 11 tablespoons water (or as needed to form a soft non-sticky dough)

For the curry filling:
1 medium-sized carrot, finely chopped
1 can chickpeas
1 can peas
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon ginger powder (or fresh minced ginger)
1 tablespoon mild curry powder (or hot, if you like it spicy!)
1/2 teaspoon garam masala (optional)
1 tablespoon vegetable oil
Salt to taste
Handful of coriander/spring onions (chopped), any herbs as desired (optional)
Soymilk for glazing
Water as needed to cook

To make the dough:
  • Mix the oil with the flour. Work with the fingers until flour ressembles fine breadcrumbs.
  • Add water and knead to form a nice and smooth dough. (The dough should not be sticky.)
  • Divide into 6 balls.

For the filling:

  • Heat the oil in a non-stick pan. Add onions, garlic, ginger, curry powder and garam masala.
  • Let roast for about 5 minutes, adding a little water to avoid burning.
  • Add chickpeas and carrots. Cover and let simmer for about 10 minutes, stirring occasionally. Add a little water if required.
  • Mash chickpeas lightly while cooking. (You can mash them more if you prefer. I like them well mashed within the pie).
  • Add the peas. Add enough water to have a thick consistency (neither watery nor dry).
  • Add herbs.
  • Add salt to taste.
  • Remove from heat and allow to cool completely before filling in the pastries.
  • To make the pies, roll each ball flat (on a floured surface) to about 14 cm in diameter.
  • Place some curry on one side, leave enough space around the border.
  • Fold in half and close by pressing along the edge with a fork.
  • Glaze with some soy milk and bake for 30 minutes (or until golden) at 180 degrees Celsius (350 degrees Farenheit) on a baking tray. (Or you can also deep fry them. But do not glaze with soymilk if you are deep frying!)

The ones in the picture have been deep fried. But I baked some for lunch the following day and they were much nicer!

People who've tried this recipe:
Krys from Two Vegan Boys


  1. Hello!!! ^^
    miam miam as usual...franchement si tu n'arrives pas à trouver de boulot ouvre un p'tit restaurant :p...mais bon courage quand dans tes recherches :)

  2. Mmm, these look scrumptious! And so easy to make as well =)

  3. your 3AM curry pies look so scrumptious! i love, love, love the pastry - and the filling sounds soooooooo tasty! hooray! (that's great that they bake up well, too!) i'll keep my fingers crossed that you both find jobs you super love soon! :D

  4. Mmmm these look sensational! Good luck with the job hunting!

  5. Wow! These look and sound great! I love a good pie..any kind! :)

  6. these sound great for any time of the day, not just 3am! the soymilk glaze sounds delicious!

  7. This looks absolutely delicious...

  8. Wow. These look delicious. Thank you for sharing the recipe. I am going to give these a try.

  9. What Genius! Puff pastry AND curry!! And at 3AM..I think that's what makes it absolute genius for me...

  10. La Pingouine, j'ai souvent pensé à ça et beaucoup de gens me le disent! Mais l'idée me terrifie un peu! lol!

    Shelby, yes they are so easy. I used to find pastry quite time consuming to make but using oil makes it somehow easier...

    jessy, thanks for your nice wishes for us!

    Vegetation, Lauren, dessertobsessed, Usha, Ramya, twoveganboys, this pie has become my favourite for the moment. I'm finding it to be a really handy snack to make. And it fills you up too!

    Sara, 3am yes, it really did fill us up.

  11. yummy! this is like a traditional south east asian pastry i grew up eating called Curry Puffs! i must try this. i'm impressed the pastry looks so fluffy with oil? i would expect you need margarine or shortening. cannot wait to try! i would love to try it with some other curry fillings like green curry, panang curry maybe. :D

    1. The pastry becomes puffy if you fry it. Baking will still produce a nice pastry but a little less puffy. I actually liked the baked ones better, they were drier and flaky. If you're baking, make sure it's at 180 degrees Celsius (350 degrees Farenheit)

  12. I made these the other night. They were easy and very tasty. It takes a little longer than first glance because you have to wait for the filling to cool, but definitely worth it.

    Note: I used the store puff pastry and a bowl to cut out 6 circles. Serves it with a side. Satisfied both me and the spouse. I had half of the curry filling left over, so I bought more puff pastry today, and we had the second half for dinner tonight which made for a super quick meal. (:

  13. I saw this quick reference on how to make self-rising flour if you don't have any on-hand.
    ~Using a dry measure, measure the desired amount of flour into a separate container.
    ~For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
    ~Mix to combine.

  14. instead of soymilk what else can be used for glazing if not taking tinned item than whats the mesurement plz no eggs for glazing

    1. Any other non-dairy milk will do. Or you can just leave the glazing out. :)

  15. Do you think these would be good to make extra and freeze? If so, at what step would you freeze them? I can't wait to make them. Thank you!

    1. My personal preference is to freeze them uncooked (just when you've finished filling the pie dough). Make sure to separate them with some parchment paper when freezing so that they don't stick to one another. If you are going to fry them, I suggest you freeze them uncooked. If you are going to bake them, you can either freeze them uncooked or half-bake them and then freeze them (to save time when you want to reheat them later on). I hope you like them. :)

    2. Thank you. I agree. I will be making them very soon!


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