My pie didn’t of course look anything like the curry puffs but I imagine they probably had the same sort of taste. I didn’t have any ready made pastry in the house, so made some shortcrust pastry which is good for pies and quiches. It would have been too heavy for puffs.
The pastry was half vegan margarine to one measure of plain flour, with a little salt and water. (I used 4oz marg to 8oz flour)
The pie filling was diced and cooked sweet potato, cooked green lentil stew, drained tinned chopped tomatoes, and a little of all the spices that Thom used: cumin, ginger, turmeric, chilli powder, coriander.
Sprinkle some nutritional yeast on top as well if you like it.
I baked the pastry cases empty for 20 minutes at 200C, and then filled at 180C for about 20 minutes, or until it looked cooked.
The photos were taken before the pies went in the oven. There were four of us and they were very popular – clean plates all round!