Vegetable Vindaloo Pasties
Flaky golden pasties packed with potato, carrot and peas in a hot vindaloo filling, a lunchbox treat with a kick.
Made with Vindaloo paste and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £0.69 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 pan and fry the onion for 6 minutes until soft. Add your ready made vindaloo paste (see the base recipe) and fry for 3 minutes.
9 min - 2
Add the potato, carrot and 100 ml of water, cover and cook for 12 minutes until just tender. Stir in the peas, then sprinkle over the flour and cook for 1 minute to thicken. Cool completely.
12 min - 3
Heat the oven to 200°C (180°C fan) and line a tray with baking paper.
- 4
Roll out your ready made shortcrust pastry (see the base recipe) on a floured surface to 3 mm thick. Cut four 18 cm circles.
- 5
Spoon the cooled filling on one half of each circle. Brush the edges with milk, fold over, and crimp tightly. Cut a small vent in the top and brush with milk.
- 6
Bake for 30 to 35 minutes until deep golden. Leave to cool for 10 minutes, as the filling is very hot.
35 min
Tips
- Cool the filling completely before filling, or the pastry goes soft and greasy.
- Dice the vegetables small so they cook through inside the pasty.
- Crimp the edge firmly to stop the filling leaking.
Storing and freezing
Keep for 3 days in the fridge. Freeze baked or unbaked for up to 3 months. Reheat until steaming hot all the way through.
Questions
Are they vegan?
Not with milk and butter based shortcrust. Check the base recipe and swap in a dairy free version of the pastry, and brush with plant milk.
Can I use ready made pastry?
Yes. Use a pack of ready rolled shortcrust and check the label for butter or milk if you need a dairy free pasty.
Can I freeze them unbaked?
Yes. Freeze on a tray, then bag up, and bake from frozen for about 45 minutes at 190C.
More made with vindaloo paste
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.