Tikka Masala Vegetarian Pies (Print Version)
Golden flaky pastry pockets with spiced vegetables in creamy masala sauce
# What You'll 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 (14 oz) can crushed tomatoes
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 (approximately 17.5 oz)
19 - 1 egg, lightly beaten or plant-based milk
# 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 sizzle for 30 seconds until fragrant.
03 - Add onion, garlic, and ginger to the skillet. Sauté until soft and fragrant, approximately 3 minutes.
04 - Stir in coriander, garam masala, turmeric, and chili powder. Cook for 1 minute to bloom the spices.
05 - Add diced potato, carrot, and cauliflower. Cook for 3-4 minutes, stirring occasionally to coat with spices.
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, approximately 8-10 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 2-3 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 to seal.
10 - Transfer pies to the prepared baking tray. Brush tops with egg wash or plant milk for golden coloring.
11 - Bake for 20-25 minutes until pastry is golden brown and puffed.
12 - Cool slightly before serving. Pair with mango chutney or cooling yogurt dip if desired.
# Expert Tips:
01 -
- The combination of flaky golden pastry and creamy spiced filling feels like a warm hug on a plate
- These pies freeze beautifully so you can keep a stash for emergencies or lazy weeknight dinners
- The aroma of cumin seeds hitting hot oil will make your entire kitchen feel cozy and inviting
02 -
- Hot filling will melt your pastry and make a mess so let it cool for at least 15 minutes before assembling
- Don't overfill the pies or they'll burst open in the oven and you'll lose all that precious filling
- The filling can be made a day ahead and kept refrigerated which actually makes assembly easier
03 -
- Use a pizza cutter to cut the pastry rectangles quickly and evenly
- If the pastry gets too warm while working pop it in the fridge for 10 minutes to firm up again