Tikka Masala Vegetarian Pies (Print version)
Flaky hand pies filled with spiced vegetables in creamy tikka masala sauce
# 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 can crushed tomatoes (14 ounces)
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 (about 1.1 pounds)
19 - 1 egg, lightly beaten or plant-based milk
# Directions:
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. 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 flavor.
07 - Stir in peas, salt, and pepper. Add cream, reduce heat, and cook until vegetables are tender and sauce thickens, about 8 to 10 minutes. Allow filling to 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 for golden coloring.
11 - Bake for 20 to 25 minutes until golden brown and puffed.
12 - Cool slightly before serving. Serve with mango chutney or cooling yogurt dip.
# Expert advice:
01 -
- The filling gets even better overnight, so you can make it ahead and assemble pies the next day
- These freeze beautifully unbaked, meaning instant homemade dinners on busy weeknights
- The creamy tikka sauce balances perfectly with crisp flaky pastry in every bite
02 -
- Hot filling is the enemy of puff pastry—let it cool at least 15 minutes before assembling
- Do not overfill your pies or they will burst open during baking
- The filling should be thick and creamy, not soupy, or it will make your pastry soggy
03 -
- Egg wash between layers helps the pastry stick together better
- Cut small slits in the top of each pie to let steam escape