Lazy Friday night dinner? I’ve got you sorted with these Vegan Curry Mince pasties. You could even pre make these and put them in the freezer for when you can’t be bothered cooking.
The mince curry filling was delicious. You could mix it up by adding corn or peas or both. I didn’t use all of it in the pastry, so you could use it in burritos, tacos, a burrito bowl or nourish bowl or something like that. So good! I kept it reasonably simple because I wanted to use ingredients I had at home and I was also adding the Vegan Dairy Red Bell Pepper Boursin, which complemented the mince really well with its creamy flavour and overtones of red pepper. If you don’t have that cheese handy, I’d use another creamy style cheese, or any vegan cheese, or just go without. I made some without the cheese and they were still tasty, but the cheese took it to the next level.
I served these with a chilli jam, but you could use a relish, a tomato sauce or bbq sauce, or a mayo.
These would pair so well with a side salad for lunch or dinner. Or even with a Potato Bake (drool!).
If you love the look of these, check out our other Curry Mince recipe (very similar to this), and all the great things you can make with it (think buddha bowls, subs, etc)
If you make this recipe, please let me know on Instagram or Facebook!
- 1 Tablespoon olive oil
- 1 teaspoon ginger
- 1 small red onion diced
- 2 small potatoes diced small
- 1/2 green capsicum diced
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 packet V2 mince
- 2 – 4 vegan pastry sheets
- The Vegan Dairy Red Pepper Boursin Cheese (or any other vegan cheese)
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Pre-heat 180°C
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Heat the olive oil in a non stick fry pan on medium heat. Add the ginger, onion, potatoes and capsicum and cook for a few minutes. Then add the curry powder, cumin and coriander powder, turmeric powder and cinnamon. Mix it in well. Then add the vegan mince. Stir until well combined and mince and potatoes are cooked. You may need to add more olive oil or just water to keep it from sticking.
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Make sure your pastry sheets are slightly defrosted, so they are pliable. Cut them into triangles and then spoon a couple of spoonfulls of the mixture onto the pastry. Add a bit of cheese (as much as desired), and fold up. Make sure all the edges are sealed.
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Pierce each pastry with a fork a few times. Place some baking paper on a tray, or grease a tray so the pastries don't stick. Sometimes I brush the pastry with some vegan milk or melted butter. And then top with sesame seeds, poppy seeds or chilli flakes. Bake in the oven for 25 to 30 minutes until the pastry is nice and crispy. Enjoy!
