Curried veggie pie

Loaded with veggies and topped with buttery pastry.

Just because it’s summer, it doesn’t mean you can’t enjoy a more hearty dish every once in a while. This tasty pie is a great way to use up leftover veggies and really hits the spot thanks to the addition of that amazing curry flavour. Once you’ve cracked into the flakey, golden pastry on top, pop on a dollop of greek yoghurt and let it ooze down into the pie – you won’t regret it! It’s easy to make, tastes amazing and will have you going back for more.


  • 1 tablespoon vegetable or olive oil
  • 1 onion, chopped
  • 1 tablespoon curry paste
  • 300g potatoes, peeled, diced
  • 300g sweet potato, peeled, diced
  • 3/4 cup peas (frozen is fine)
  • 2 tablespoon lemon juice
  • 1/4 cup chopped coriander leaves
  • 1 1/2 sheets frozen puff pastry, partially thawed
  • 1 egg, beaten


1. Preheat oven to 220C. Heat oil in a frying pan over medium heat. Fry onion for 5 minutes or until golden. Add curry paste and stir for 2 minutes until fragrant.

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2. Add potato, sweet potato, peas and 1/2 cup water. Cook for 10 minutes or until the potato is just tender. Stir in the lemon juice and coriander.
3. Meanwhile, using the top of a 1-cup capacity ramekin as a guide, cut 4 rounds from the pastry and reserve pastry trimmings. Place four 1-cup capacity ramekins on a baking tray and brush rims with egg. Fill with curry mixture and top with pastry, pressing edges to seal.

4. Decorate with leftover pastry, if desired. Brush pie tops with beaten egg. Bake for 15-20 minutes or until pastry is puffed and golden. Serve with yoghurt and mint leaves.


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