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Curried vegie pasties


  • Preheat oven to 190°C. 
  • Heat the oil in large heavy-bottomed pot and gently saute the onion, carrot, sweet potato, corn, celery and garlic until soft. Add the broccoli and curry powder, mix well and cook to toast. Then add the flour and gently cook for a minute or so, continually stirring. Add the stock, seasonings and coriander. Mix well and cook for about 5 mins until thick, adding more stock if needed. Then allow to cool a little.
  • Whisk together the egg and milk, and cut the pastry into 4 rounds.
  • Then lightly brush the egg wash around the pastry edges and mount the vegie mixture on one half, leaving an edge. Fold the pastry over, crimp the edge with a fork and brush all over with egg wash.
  • Then place the pasties on a lightly oiled baking tray and cook in the oven for about 15 mins until golden brown.


  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 1 small-medium sweet potato, diced
  • 3 corn cobs, kernels removed
  • 2 celery stalks, diced
  • 1 garlic clove, crushed
  • 1 cup small broccoli florets
  • 1 tbsp curry powder
  • 2 tbsp plain flour
  • ½ cup vegetable stock
  • freshly ground salt & pepper
  • 2 tbsp freshly chopped coriander
  • 1 egg
  • ¼ cup milk
  • 4 puff pastry sheets
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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