Curried Vegetable Hand Pies

These hand pies are packed with veggies, lentils and a subtle curry flavour! Perfect paired with a salad for dinner or as an after school snack!

The ingredient of Curried Vegetable Hand Pies

• 2 tsp peanut or vegetable oil
• 1 brown onion finely chopped
• 2 tbsp korma curry paste
• 500g butternut pumpkin peeled cut into 2cm pieces
• 1 small cauliflower cut into small florets
• 1 4 cup 50g red lentils
• 400g can diced tomatoes
• 165ml can coconut milk
• 1 2 cup 60g frozen peas
• 2 sheets frozen puff pastry halved crossways
• 1 coles australian free range egg lightly whisked
• cumin seeds to sprinkle

The Instruction of curried vegetable hand pies

• heat oil in a saucepan over medium heat add onion cook stirring for 5 mins or until onion softens add the curry paste cook stirring for 1 min or until aromatic add pumpkin cauliflower lentils tomato and coconut milk cook stirring occasionally for 20 mins or until the pumpkin is tender and mixture thickens slightly remove from heat stir in the peas set aside to cool
• preheat oven to 200u00b0c line a baking tray with baking paper place 1 pastry half on a clean work surface spoon one quarter of the pumpkin mixture over one short end of pastry leaving a 1cm border fold over the pastry to enclose the filling use a fork to seal the edges place on the lined tray repeat with the remaining pastry halves and pumpkin mixture
• brush pies with a little egg sprinkle with cumin seeds bake for 20 25 mins or until pastry is golden and puffed

Nutritions of Curried Vegetable Hand Pies

fatContent: 539 662 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 53 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: n a

Share this post