Creamy Pumpkin Curry Pie

Creamy Pumpkin Curry Pie

Makes Approx. 6 pies

Ingredients for the curry (filling)

  • 500g pumpkin diced in 3cm cubes
  • 300g/2 large onions finely chopped
  • 400g/1can chopped tomatoes (canned tomatoes work the best)
  • 250g/1can of cooked chickpeas (washed and drained)
  • 225g/1cup coconut cream
  • 20g/1.5tbsp Garam Masala
  • 10g/2 tsp cumin seeds
  • 10g/2tsp turmeric
  • 5g/1tsp ground cinnamon
  • 2-3 pinches nutmeg
  • 1 finely chopped red chilli (optional)
  • 15g/1tbsp sugar
  • 90ml/6tbsp olive oil
  • 50ml/0.25 cup water
  • Salt to taste

Ingredients for shortcrust pastry

  • 250g/2 cups plain four
  • 120g/0.5 cup vegan butter (I used Nuttelex)*
  • 5g/0.5tsp salt
  • 5tbsp cold water

For the lids of pies

Method (shortcrust pastry)

  • Mix all the ingredients for the pastry in a large bowl. Slowly add water and knead with your fingers until the everything comes together and forms a smooth dough. Add another tbsp of water if needed.
  • Wrap it up in cling warp and keep in the fridge for 30 minutes.

Method (Curry Filling)

  • Preheat the oven to 200ºC
  • Place the pumpkin in a baking tray, spray with some oil and bake for 13-16 minutes. 
  • Heat the oil in a non-stick frying pan and cook the onions for 5-6 min on medium or until golden brown.
  • Add all the spices and cook for 30sec.
  • Mix in the remaining ingredients and cook for 14-18 minutes on medium low heat or until the sauce thickens. Stir occasionally to avoid burning.
  • Stir in the baked pumpkin and chickpeas. Keep aside to let it cool.

Making the pie.

  • Take out the pastry from the fridge. On a clean working surface sprinkle some plain flour and roll it out into a sheet of about 5mm thick.
  • Using small pie tins as a guide cut circled out of the rolled pastry. The circles should be about 1cm bigger than the pie tin*
  • Brush the pie tins with some olive oil/vegan butter and press the pastry circles into the tins.
  • Cut the baking paper into circles the size of pie tins and line the crust.
  • Place baking weights on the baking paper and bake for 15 minutes (I use dried lentils, dried chickpeas, or dried rice instead of baking weights) 
  • Take out the pie tins from the oven and remove the baking paper and weights.
  • Fill the empty pie shells with curry filling* and close them with circles cut of puff pastry.
  • Brush the tops with plant milk and olive oil mixture (half-half) and bake for 20-25 minutes until golden on the top.
  • Serve hot with mint chutney.

*Cube/cut small pieces of Nuttelex in bowl and keep it cold

*I you don't have small pie tins use a big pie tin and make one big pie.

*Thaw puff pastries at room temperature before using them

*Filling should be cool before putting it into the pie crusts.

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