These curried chickpea and potato pies are filled with chickpeas, potatoes and peas in a katsu curry-style sauce, encased in deliciously crisp vegan hot water crust pastry. The filling for these pies is a dreamy flavour combination that was inspired by a glorious pasty I had once upon a time when strolling through a sunny seaside town in Cornwall.
The katsu curry-style sauce was inspired by frequent trips to Wagamama and Yo Sushi and has been carefully re-created and tweaked to perfection. If you’re looking to make a katsu curry instead, head to this blog post as this recipe has been amended slightly for use in a pie.
Before you recoil in terror at the thought of making hot water crust pastry, let me stop you, it’s much, much easier than you might think! It’s actually rather therapeutic to make – you knead it and roll it out whilst warm, it’s stretchy, forgiving and doesn’t fall apart. It’s great stuff! Oh and when you bake it… it transforms into the stuff of dreams – a beautifully crisp, golden pastry that is absolutely perfect for pie making.
These Curried Chickpea and Potato Pies are:
With chunky veggies
A flavoursome katsu curry-style sauce
Beautifully crisp, golden pastry
I hope you LOVE this recipe – be sure to tag us on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Curried Chickpea and Potato Pies Recipe:
Curried Chickpea & Potato Pies
For the pastry:
- 420 g plain flour
- 80 g strong white bread flour
- 100 g dairy free margarine
- 200 ml water
- 120 g vegetable shortening*
- 2 tsp salt
For the filling:
- 2 tbsp coconut oil
- 100 g onion (diced (approx 1 onion))
- 1 tbsp garlic (minced (approx 3 cloves))
- 1 tbsp fresh ginger (finely diced)
- 5 tbsp medium curry powder
- 1 tsp turmeric
- 1 tsp garam masala
- 400 ml vegetable stock
- 1 tsp lemon juice
- 1 tsp soy sauce
- 1 tsp sugar
- 2 tbsp cornflour
- 4 tbsp water
- 400 g waxy potatoes (peeled and diced into 1cm cubes**)
- 240 g tinned chickpeas (drained weight)
- 100 g frozen peas
- 2 tbsp dairy free milk
- 2 tsp sesame seeds
To make the hot water crust pastry:
- Set aside a deep non-stick metal muffin tray, ideally with removable bases***.
- In a large bowl rub together the two flours and dairy free margarine until the mixture is the consistency of fine breadcrumbs.420 g plain flour, 80 g strong white bread flour, 100 g dairy free margarine
- In a saucepan over a low heat add the water, vegetable shortening and salt. Heat gently until the shortening has melted but don’t let it boil.200 ml water, 120 g vegetable shortening*, 2 tsp salt
- Once the shortening has melted into the water, bring the mixture to the boil. Once the liquid is in a rolling boil (bubbling consistently), take it off the heat and pour it over the flour mixture straight away.
- Mix the flour and liquid together with a spoon and once it is cool enough to handle, knead it gently for two minutes to bring the mixture together fully.
- Lightly flour a surface and roll the dough out to 1/4-1/2 cm thick. You want to work relatively quickly because the dough is much easier to roll out and handle when it is still warm. The trick with hot water crust is the opposite to normal pastry - keep it warm rather than cold!
- Cut out 6 circles of pastry and fit each one to a hole in the muffin tray, with around 1 cm of overhang around the top which you will join the lid to later on. Hot water crust pastry is very forgiving so you can patch, press and stretch it as necessary to fit the muffin tray.
- Roll out circles to form the lids and place them on a flat tray lined with parchment paper. Put both trays in the fridge to chill for 30 minutes whilst you make your curry filling.
To make the filling:
- Fry the onion, garlic and ginger gently in the coconut oil for 3 minutes in a large frying pan.2 tbsp coconut oil, 100 g onion, 1 tbsp garlic, 1 tbsp fresh ginger
- Add the curry powder, turmeric and garam masala to the pan, stir together and fry for 2 minutes. Add another tsp of oil or a tbsp of water if the mixture is sticking.5 tbsp medium curry powder, 1 tsp turmeric, 1 tsp garam masala
- Add the stock, lemon juice, soy sauce and sugar to the pan.400 ml vegetable stock, 1 tsp lemon juice, 1 tsp soy sauce, 1 tsp sugar
- In a small bowl, mix together the cornflour and water. Add this to the pan and stir together. Simmer for 3 minutes to allow the sauce to thicken.2 tbsp cornflour, 4 tbsp water
- Let the curry sauce cool and when it is safe to do so, add the curry sauce to a blender and blend until smooth (don’t skip this step!). Alternatively you can use a stick blender.
- Add the sauce back to the saucepan, along with the diced potatoes, chickpeas and peas and bring to the boil. Simmer for 7 minutes.400 g waxy potatoes, 240 g tinned chickpeas, 100 g frozen peas
- Set the pan aside to allow the mixture to cool to room temperature.
To finish the pies:
- Pre-heat the oven to 190°C fan (210°C conventional / 410°F / gas mark 6).
- Remove the muffin tin with the pie pastry cases in it from the fridge and fill them with the cold curry mixture (it must be completely cold).
- Make a small hole in the pastry lids using a knife or metal straw and then place these on top of each pie. Using your thumb and finger, squeeze together the overhang from the pie pastry cases and the edge of the lid to join them. Have a look at the recipe video for an example.
- Brush the lids with dairy free milk and sprinkle with sesame seeds.2 tbsp dairy free milk, 2 tsp sesame seeds
- Bake for 30-40 minutes until the lids are golden. You should be able to carefully lift the pies out of the muffin cases to view the colour of the pastry on the sides, which should also be golden, at which point they’re cooked and ready to enjoy!