Facebook Chickpea and Vegetable Curry Handpies by Phoebe Conway Recipe | The Spice Tailor

Chickpea and Vegetable Curry Handpies by Phoebe Conway

Phoebe from @pheebsfoods on Instagram has made these amazingly deliciously little hand-pies. Stuffed with our flavourful chickpea masala and lots of vegetables, they are crisp on the outside and full of textures and flavours on the inside. Perfect for sharing with friends or for dinner with a salad - or pack for lunch as a tasty vegetarian alternative to sandwiches. Any leftover filling is delicious with rice and freezes well. Thank you so much to Phoebe for creating this mouth-watering recipe.
  • 4serves
  • 40mins prep
  • 20mins cook
Phoebe from @pheebsfoods on Instagram has made these amazingly deliciously little hand-pies. Stuffed with our flavourful chickpea masala and lots of vegetables, they are crisp on the outside and full of textures and flavours on the inside. Perfect for sharing with friends or for dinner with a salad - or pack for lunch as a tasty vegetarian alternative to sandwiches. Any leftover filling is delicious with rice and freezes well. Thank you so much to Phoebe for creating this mouth-watering recipe.
Made with
Punjabi Chickpea Masala

Punjabi Chickpea Masala

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Ingredients

  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 medium onion
  • ¼ of a cauliflower
  • 1 medium white potato
  • 1 small carrot
  • ¼ cup frozen peas
  • 2 cups baby spinach
  • ½ cup water
  • 1 packet (540g) of gluten free puff pastry - or pastry of choice
  • 1 egg whisked
  • Sesame seeds for sprinkling
  • 1 tub of mango chutni - Optional
Dairy-Free Raita
  • 1 cup coconut yoghurt
  • 2 tbsp. tahini
  • Juice of half a lemon
  • 1 tsp. ground cumin
  • 1 garlic clove, crushed
  • ¼ of a cucumber, finely grated
  • Pinch of salt and pepper
  • Handful of coriander and mint, finely chopped

Method

  1. Chop up all veggies into small cubes and set aside.
  2. Heat 1 tbsp. oil or ghee in a saucepan over a medium heat and cook the whole dried spices from the small sachet until sizzling.
  3. Add the onion to the pan and cook until softened.
  4. Add the carrot, potato and cauliflower to the pan stirring for another minute.
  5. Add in the tarka sauce from the small pouch and stir to combine.
  6. Add the chickpeas, the ½ cup of water and bring to a simmer. Cover and cook for 10 minutes.
  7. Add in the frozen peas and spinach and stir until the spinach has wilted. Remove pan from the heat and allow it to cool for 15-30 minutes.
  8. Pre heat your oven to 200°C and line a baking tray with paper.
  9. Roll out your pastry slightly and cut into squares, approx. 12-15 cm.
  10. If using the chutni, spread a tsp. onto one side of the pastry, then top with a few spoonful of the curry mixture, fold over and seal with a fork. Use a pastry brush to egg-wash the top of each pie and sprinkle with sesame seeds.
  11. Bake the pies for 20 minutes - or until golden brown.
Dairy-Free Raita
  1. Combine all ingredients in a bowl and mix well. 
  2. Check for seasoning and feel free to add a small amount of water to thin the mixture if you prefer.

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