Curry Pies Made Easy!

These pies are the perfect dinner solution ready and on the table in 30 minutes. You can swap the cauliflower for any of your favourite vegetables.

Serves 2


250g cauliflower florets, steamed

¼ cup (30g) frozen peas, thawed

200g Wild Australian Salmon Massaman curry

1 sheet frozen puff pastry, thawed

1 egg lightly beaten


Preheat oven to 200C. Combine the cauliflower, peas and salmon together. Divide between two 1 cup capacity (250ml) oven proof ramekins. Brush the edge of the bowl with egg.

Cut the pastry into 2 circles 2cm larger than the ramekins. Press onto the ramekins and trim the edges using a sharp knife. Crimp the edge with a fork and brush with egg. Place on a baking tray and bake for 20 minutes, or until golden and puffed.

Serve and enjoy!

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