Vegetable Curry Pastie Recipe


I was determined to replicate these vegetable curry pasties after a date night with my husband Lulu in Redwood City in the Bay Area. We went to watch Gone Girl, a film adaptation of the critically-acclaimed book by Gillian Flynn. After the movie, we were a bit hungry and went to Café La Tartine across from the AMC Cinema for a quick bite. 

First, I prepared an onion and chive-flavored savory pie crust, then I prepared simple curried vegetables. I stuffed the baked pastry with the spicy vegetables and cooked them for 35 minutes until golden brown. It’s that simple! I saved the leftover individual pasties and stored them in the freezer so Lulu can have some whenever he wants.

1. Info for Vegetable Curry Pastie Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 8
  • Calories: unavailable

2. Ingredients for Vegetable Curry Pastie Recipe

  • 8 ounces mixed vegetables (see tips)
  • 2 shiitake mushrooms
  • 1 white potato, peeled, cubed and boiled
  • 4 tablespoons olive oil, as needed
  • 2 cloves garlic, finely minced
  • 1 yellow onion, finely chopped
  • 1 clove garlic, quartered
  • 1 tablespoon freshly grated ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon red chili powder
  • ½ teaspoon ground coriander
  • 1 cardamom pod, shelled and powdered
  • ¼ cup plain yogurt, whisked
  • 2 teaspoons garlic powder, chopped
  • 2 tablespoons chives, finely snipped
  • ¼ cup flat-leaf parsley
  • ½ teaspoon black pepper
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper, freshly cracked
  • 8 tablespoons unsalted butter (cold), diced
  • 3 tablespoons ice water
  • 1 egg

3. Directions:

  1. Coarsely chop the mushrooms. 
  2. In a large pan, heat the canola oil. Cook the yellow onion for about 6-8 minutes until soft and nicely golden. Leaving as much oil as possible in the pan, transfer to a platter. Set aside.
  3. Transfer the fried onions to a mini blender. Coarsely blend the mixture and set aside.
  4. In the same pan, add the garlic. Once golden, add the grated ginger, turmeric powder, ground coriander, cardamom pod and chili powder. Once very fragrant, pour the blended yellow onions back to the pan and add the yogurt. Cook for about 5 minutes over medium heat.
  5. Add the frozen veggies, boiled cubed potato and mushrooms. Add 1 cup water. Bring to a boil, then lower to a gentle simmer; cook, covered, for about 20 minutes, stirring occasionally (check the liquid and periodically add more water and cook a bit longer if not fully cooked). Salt half-way through the cooking process (it will bring out the natural flavor of the onions and they’ll be more tender) and keep stirring every now and then so the veggies don’t stick to the bottom of the pot.
  6. Adjust seasoning. Transfer to a serving bowl and let cool for 15 minutes.
  7. Meanwhile, preheat the oven to 375°F.
  8. In a small mixing bowl, combine 1¼ cups flour and ¾ teaspoon sea salt and place in the freezer for 30 minutes. Add the cold butter, 1 egg and ice water. Using a pastry dough blender, blend until the mixture becomes a thick dough. Add the chives and garlic powder. Make sure not to over-mix it. 
  9. Dust a flat surface with the remaining flour. Place the dough and roll it out into 8 (8" oval-shaped) pieces. Transfer to a baking pan lined with parchment paper.
  10. Place the curried vegetable mixture on one side of the oval-shaped dough. Gently fold the dough on each side of the pasties creating a pocket.
  11. Chill in the refrigerator for about 15 minutes prior to baking.
  12. Bake for 15 minutes at 375°F, then lower the temperature to 350°F and cook for another 15-20 minutes until golden. 
  13. Allow to cool for about 15 minutes before serving. Pair with a green salad. 
  14. Bon appétit!

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