Vegan and Allergy free Curry mini pies

Allergy free & vegan curry mini pies

Allergy free & vegan curry mini pies

These are very tasty, not too hot. If you like it hot you could add more chilli. This recipe is for everyone so its quite mild.

1 amount of pastry @ https://cathalscookbookallergyfree.com/christmas-recipes/creamy-ham-and-mushroom-mini-pies/
Do the pastry in exactly the same way.

For the filling

1tbsp oil
1/2 small onion
1/4tsp cumin
1/4tsp turmeric
1/4tsp ground coriander
125ml dairy free cream
1 garlic clove
1/2 red chilli
50g butternut squash or any squash chopped very small
3 mushrooms chopped very small
1/4 red pepper chopped very small
1/4 yellow pepper chopped very small
2tsp fresh coriander chopped

Method
Pre-heat the oven to 180 degrees fan.
Put a small pan on a medium heat add the oil. onion, cumin, turmeric and coriander and cook for 4 minutes. Pour in the cream. In a pestle and mortar put the garlic and chilli and ground it into a paste, add this to the pan let it cook for 3 minutes. Then add the vegetables and cook for 6 minutes. Add the coriander and stir.
Spoon this into the pastry cases and bake in the oven for 10 to 12 minutes.
These can be served hot or cold.
Enjoy xx
Marie xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: