Lunch
Pie Another Day: Curried Cabbage-Pea Hand Pies
Flaky golden pastry wraps a gently spiced filling of tender cabbage, sweet carrots and green peas. These cheerful hand pies are easy to assemble, good warm or at room temperature, and ready for lunchboxes, picnics or a simple lunch with salad.
Grab this
- 1 tablespoon neutral oil
- 3 cups finely shredded green cabbage
- 1 medium carrot, coarsely grated
- 3/4 cup frozen green peas
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 2 teaspoons finely grated fresh ginger
- 1 1/2 teaspoons mild curry powder
- 1/2 teaspoon ground cumin
- 1 tablespoon low-sodium soy sauce or tamari
- 1 teaspoon maple syrup
- 1 sheet vegan puff pastry (about 250 g), thawed according to package directions
- 1 tablespoon unsweetened plant milk, for brushing
- Mango chutney, for serving (optional)
Do this
- Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Warm the oil in a large skillet over medium heat. Add the cabbage, carrot and peas. Cook for 7 to 8 minutes, stirring often, until the cabbage is tender and the excess moisture has cooked away.
- Stir in the scallions, garlic, ginger, curry powder and cumin. Cook for 1 minute, until fragrant. Add the soy sauce and maple syrup, stir well, then transfer the filling to a plate and cool for 10 minutes.
- On a lightly floured surface, roll the puff pastry to about 3 mm thick. Cut six circles about 15 cm wide, gently rerolling the scraps once if needed.
- Place about 1/3 cup of filling on one half of each circle, leaving a 1 cm border. Lightly moisten the border with water, fold the pastry over the filling and press out any trapped air. Seal the edges with a fork.
- Move the hand pies to the prepared sheet. Cut a small steam slit in each top and brush lightly with plant milk.
- Bake for 20 to 24 minutes, until puffed and deeply golden. Rest for 5 minutes before serving, with mango chutney if desired.
Easy swaps
- Use finely sliced savoy cabbage instead of green cabbage; both soften quickly.
- Swap the peas for frozen shelled edamame for extra protein. Allergen note: edamame contains soy.
- Use gluten-free vegan pastry for a gluten-free version and confirm the curry powder, soy sauce and chutney are certified gluten-free.
- Use tamari or coconut aminos instead of soy sauce. Allergen note: regular soy sauce contains wheat, and soy sauce or tamari contains soy.
- Choose a puff pastry made without butter, milk, eggs or animal-derived shortening. Allergen note: most puff pastry contains wheat and may be produced around soy or sesame.
- Skip the optional mango chutney if avoiding added sugar, and check the label for personal allergens.
Estimated per serving
Nutrition at a glance
- Calories
- 215
- Fat
- 12g
- Saturated fat
- 3g
- Carbohydrates
- 25g
- Fibre
- 3g
- Sugars
- 4g
- Protein
- 4g
- Sodium
- 330mg
Cabbage, carrots and peas add vegetables and an estimated 3 grams of fibre to each hand pie.
Estimates vary with ingredient brands, substitutions and serving size.You may also like these
