Vegan & Gluten Free Vegetable Curry Pie


  • 16 Ready Bake 99mm Vegan & Gluten Free Savoury Pie Shells with Puff Pastry Tops (VGFPBT99)
  • 1kg butternut pumpkin - peeled & 1cm diced
  • 3 carrots - peeled & diced
  • 1 whole cauliflower - cut into small florets
  • 2 leeks - washed & diced
  • 2 x 240g tins chickpeas - drained
  • 1L coconut milk - unsweetened
  • 2 tsp minced garlic
  • ½ tsp dried chilli fakes
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 tbsp brown sugar
  • 4 tbsp gluten free cornflour (mix cornflour with ½ cup cold water to form a cornflour slurry)
  • Salt & pepper (for seasoning)
  • 1 tbsp olive oil
  • Sesame seeds or poppy seeds to garnish pie tops


  1. Preheat your oven to 200-210°C.
  2. Place diced pumpkin, diced carrot and cauliflower florets onto a baking tray and drizzle with a little olive oil. Place in oven and cook for 20-25 minutes until vegetables are caramelised and just cooked (do not overcook the vegetables).
  3. In a large saucepan place ½ tsp olive oil and washed & diced leeks and minced garlic. Cook until the leek is soft.
  4. Add all dried & ground spices (dried chilli, ground turmeric, ground cumin, ground cardamom, ground cinnamon, ground nutmeg) and brown sugar to the leek and cook for a further 2 minutes.
  5. Add coconut milk to the leek and spices and bring to the boil.
  6. Once coconut milk has begun boiling, turn heat down and add cornflour slurry to thicken mix. Bring mix back to the boil and cook until mix thickens and coats the back of the spoon.
  7. Add all cooked vegetables (pumpkin, carrot, and cauliflower) and drained chickpeas to thickened mix. Season to taste with salt & pepper. Set aside to cool to room temperature.
  8. Place the Vegan & Gluten Free Savoury Pie Shells and Puff Pastry Tops onto a baking tray to thaw to room temperature.
  9. Once pie shells have thawed, fill each shell with room temperature curry vegetable pie mix.
  10. Submerge puff pastry tops in a bowl of water briefly to wash off any excess rice flour and to ensure a proper seal between the pie bottom and pie top.
  11. Place puff pastry top onto pie bottom and cut two small air holes into pie top using a pair of scissors. Glaze pie top with almond milk if desired.
  12. Garnish pie tops with either sesame seeds or poppy seeds (optional).
  13. Bake at 200-210°C for 18-20 minutes.

*Please note the above oven temperatures and baking times are a guide only.

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