Tikka Masala Vegetarian Pies (Printable)
Golden pastry filled with spiced vegetables in creamy tikka masala sauce
# What You Need:
→ Vegetables
01 - 1 cup peeled and diced potato
02 - 1 cup cauliflower florets
03 - 1 cup frozen peas
04 - 1 medium diced carrot
05 - 1 small finely chopped onion
06 - 2 cloves minced garlic
07 - 1 tablespoon grated fresh ginger
→ 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 - 1 tablespoon tomato paste
17 - Salt and black pepper to taste
→ Pastry
18 - 2 sheets ready-rolled puff pastry (about 1.1 lbs)
19 - 1 beaten egg or plant-based milk for egg wash
# 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.
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.
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.
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.
# Helpful Tips:
01 -
- The flaky, golden pastry gives way to the most aromatic, creamy vegetable filling that somehow tastes even better the next day
- These freeze beautifully and have become my go-to for busy weeknight dinners when I want something homemade but dont have hours to cook
02 -
- Let the filling cool completely before assembling the pies, otherwise the heat will melt the pastry butter and youll lose those beautiful flaky layers
- Brush off any excess flour from your pastry before filling, otherwise it will create dry, floury spots on your finished pies
03 -
- Use a sharp knife and light pressure when cutting the pastry so you dont compress the layers, this is the secret to getting that dramatic rise in the oven
- If your pastry gets too warm while working, pop it in the fridge for 10 minutes to firm up again, otherwise itll shrink and deform during baking