Curry Pasties by Jenny Leonard

Jenny Leonard from The Brick Castle blog shares her Curry Pasties recipe made using frozen ingredients.

30 minutes
2 people


  • 300 g meat free chicken pieces quorn or other meat substitute
  • 150 g onion diced
  • 100 g frozen broccoli
  • 100 g frozen cauliflower
  • 100 g frozen spinach
  • 1 tsp chilli powder
  • 1 tsp frozen coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp vegetable oil or butter

Curry sauce:

  • 150 g onion (large) diced
  • 1 tsp chilli powder
  • 1 tsp frozen coriander
  • 1 tsp cumin
  • 1 tsp turmeric


  • 1 roll frozen pastry deforsted
  • 1 egg yolk only


  • For the sauce, chop one very large onion (or two smaller ones) and soften in a pan with enough water to cover the onions. Once the onion is soft, add your chosen spices and stir over the heat for two minutes to release the flavours. Ensure the mix does not dry out or burn.
  • Remove from the heat and whizz in a blender. If it's too dry just add a little more water, it should be gloopy.
  • For the curry: fry the spices very gently in the oil or butter for a minute or two. Add the quorn and fresh sliced onion and stir well to coat in the spices. Cook for two minutes.
  • Add the frozen broccoli, cauliflower and spinach and curry sauce. Cook covered over a low heat for around 10 minutes (or until the veg still has bite.)
  • Stir for five minutes uncovered, allowing the liquid to reduce.
  • Roll out the defrosted pastry and cut into rough circles around 6-8 inches in diameter. Place a heap of curry towards one side, fold over and 'glue' the edges with water. Cut off any excess.
  • Wipe over with egg yolk, prick a few holes in the top and cook at 200 degrees for around 20 minutes.