This Tandoori Roasted Veggie Pie recipe is a warming, spiced meal that’s perfect for chilly evenings! Roasting the veggies before adding them to the pie adds extra flavour, and a delicious sweetness to the carrots, and the Tandoori Masala spice mix is the perfect combination of flavours to warm you up inside. Not to mention the wonderful smell of the Tandoori Roasted Veggies cooking!
This is one of my favourite pie recipes, and I’m pretty sure you’ll like it too – I’d love to know what you think in the comments below!
Tandoori Roasted Veggie Pie Recipe
Serves 4, cooking time 1 hour
For the roasted veg:
2 lard carrots, sliced in thick slices
2 large potatoes, cut into 2cm cubes
1 small head of cauliflower, cut into 2cm pieces
1 red chilli cut in half lengthways
1 clove of garlic
3 tbsp tandoori masala spices
2 tbsp rapeseed oil
Salt & Pepper
For the pie:
1 pack ready to roll puff pastry
1 tsp brown mustard seeds
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tbsp rapeseed oil
2 tbsp tomato puree
150 ml water
Preheat the oven to 200˚C.
Prepare the veg and crush the garlic clove with the flat edge of your knife blade.
Add all of the roasted veg ingredients to a roasting tray and mix well to coat evenly in the spices.
Roast for 30 mins or until lightly browned and softened.
Turn down the oven to 180 ˚C.
In a non-stick casserole pan, heat the remaining oil, and fry the mustard seeds until they start to pop.
Turn down the heat to medium and add the roasted veg and remaining spices to the pan.
Remove the garlic clove from its skin and crush completely.
Take out the chilli halves.
Add the tomato puree and water, and mix well to create a sauce.
Cook for 10 mins or until all the veg is soft.
Roll out the pastry to cover the casserole pan, making sure to cut a hole for steam to escape. I punched stars in mine with a mini cookie cutter!
Brush with beaten egg or milk, and bake for 20 mins or until the pastry is golden and puffy!