Korma Vegetable Pasties
Golden shortcrust pasties filled with potato, cauliflower and peas in thick korma sauce.
Made with Korma base and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 25
- LevelMedium
- Costabout £0.54 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Add the potatoes, carrot and cauliflower and stir for 4 minutes.
4 min - 2
Add your ready made korma base (see the base recipe). Cook gently for 12 minutes, stirring often, until the vegetables are just tender and the sauce is very thick. Stir in the peas and cool completely.
12 min - 3
Heat the oven to 200°C (180°C fan). Line two baking trays.
- 4
Dust a worktop with the flour. Roll out your ready made shortcrust pastry (see the base recipe) to 3 mm thick and cut six circles, 16 cm across.
- 5
Put a heaped spoon of cold filling on each circle. Brush the edges with oat milk, fold over and crimp firmly to seal. Cut a small vent in the top.
- 6
Brush with oat milk. Bake for 30 minutes until deep golden.
30 min - 7
Cool for 10 minutes before eating.
Tips
- Cook the filling until it is properly thick. Wet filling leaks through the pastry in the oven.
- Cool the filling fully before filling the pastry, or it will melt and soften.
- Crimp firmly. Pasties split if the seams are weak.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Freeze baked or unbaked for 2 months. Reheat until steaming hot all the way through.
Questions
Can I make them vegan?
Only if your shortcrust uses a dairy free spread or oil instead of butter. Check the recipe, and use oat milk for glazing as here.
Can I use sweet potato?
Yes. Cut it to the same size, but cook it for a shorter time so it does not break down.
Can I eat them cold?
Yes. They are good cold in a lunchbox, but keep them chilled until you leave, and eat within a few hours.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.