Wonderful curry pies, packed with veggies using Tikka Masala Curry sauce. You could also make this recipe in a pie maker.
Ingreadient:
- 1 tablespoon vegetable oil
- 1 brown onion, finely diced
- 1 carrot, finely diced
- 375g Passage to India Tikka Masala simmer sauce
- 1 zucchini, finely diced
- 1 1/2 cups broccoli florets
- 100g green beans, cut into 2cm pieces
- 1 cob of corn, kernels removed
- 4 sheets ready rolled frozen puff pastry
- 1 egg, whisked
- 1 tablespoon sesame seeds
- Mango chutney, to serve
Direction:
- Heat oil in a large non-stick frying pan over medium heat. Add onion and carrot and cook for 5 minutes or until softened. Add Passage to India Tikka Masala Simmer Sauce and 1/3 cup water. Bring curry to the boil.
- Add zucchini, broccoli, green beans and corn. Stir until well combined. Cook for 4 minutes or until tender. Cool.
- Preheat oven to 200°C / 180°C fan forced. Place a baking tray in oven. Grease 4 metal pie tins. Cut 4 x 13cm rounds from pastry. Line prepared tins with pastry. Spoon vegetable curry mixture into pie shells. Cut 4 x 12cm rounds from pastry. Brush edge of pastry shell with water. Cover curried pie filling with pastry rounds and seal. Brush top of pies with egg and sprinkle with sesame seeds. Cut a small cross on the top of each pie. Place pies onto hot tray and bake for 25 minutes or until golden and crisp.
- Serve pies with mango chutney.
