Veggie Curry Pies

Method

1. Heat the coconut oil in a large pan on a medium heat. While the pan heats up, peel and discard the skin of the onion, slice it thinly and add it to the pan. Fry for 10 minutes, stirring frequently until it begins to caramelise.
2. Meanwhile, peel and finely dice the ginger and garlic. Then peel and dice the butternut squash and dice the potatoes. Quarter the cherry tomatoes and finely chop the stalks of the coriander, saving the leaves for later. Add the ginger, garlic, squash, potatoes, tomatoes and coriander stalks to the pan and fry for a further 15 minutes, stirring occasionally.
3. Add the frozen peas, spinach leaves and the Tideford Organics Rogan Josh curry sauce to the frying pan and simmer for 10 minutes, stirring occasionally.
4. Next, roughly chop the coriander leaves and stir them into the pan along with the juice from the half of lime and season to taste with salt and pepper.
5. Preheat the oven to 200°C fan / 425°F.
6. Meanwhile, roll out the pastry on a floured surface until it’s a few millimetres thick. Use a sharp knife to cut 4 circles a few centimetres wider than the pie tins (make sure you leave enough pastry for the tops), then line the pie tins with the pastry by pressing the pastry into the base and sides to ensure the inside of the tin is fully covered. Sprinkle a tsp of flour over the base to stop it going soggy, then fill each pie with the curry filling.
7. Use the remaining pastry to cover each pie (re-roll the pastry if necessary) and pinch the top and sides of the pastry together to close the pie.
8. Brush the tops with dairy-free milk and bake in the oven for 20-25 minutes, until golden brown.
9. We love to serve our pies with homemade chips and mushy peas. Enjoy!