Up-cycled Food: Thai Pies

PREP TIME 40 MINS | COOKING TIME 30 MINS | Makes 12 piesThai Red Curry Pies_Brendon D'Souza_5


Want a Tasty Way to use up your leftover thai curries? Check this out!

Slurping down on a spicy Thai red curry will definitely fill you up for lunch during the week, but what do you you do with all the leftovers? What I love about this dish is how easy it is to transform a basic curry into something magical. You can enjoy a delicious veggie-ful dish for dinner one night, then make these great pies the next for lunch. I’ve even included a recipe for a delicious curry so you can whip up a batch for dinner tonight, then make and pack the pies for lunch tomorrow. Have you got a tasty way to use up leftovers? are your tips in the comments section below, simply click the speech bubble in the bottom right-hand corner.

Thai Red Curry Pies_Brendon D'Souza_4

What are you cooking or eating today? Share your recipes and food photos by tagging #brendonthesmilingchef and #whatsbrendoncooking on Instagram or Tweeting to @bthesmilingchef.

For the red curry
  • 100g Thai red curry paste
  • 100g coconut cream
  • 100g button mushrooms, wiped to remove dirt, quartered
  • 250g butternut pumpkin, peeled and cut into 2cm dice
  • 250g kale, washed and finely shredded
  • 200g eggplant, washed and cut into 2cm dice
For the Pastry
  • 25g room-temperature butter
  • 4 sheets ready rolled short crust pastry
  • 1 egg, beaten
  • 2 tsp sesame seeds

Make the curry heat a large pressure cooker (or saucepan) over a medium heat. Add the paste and cook stirring for 5 minutes until fragrant. Add the coconut cream and stir to combine. Throw in the veggies and place the lid on the pressure cooker. Cook for 10-15 minutes, or until the pumpkin is tender. Reserve 12 heaped dessert spoons of the mixture and chill, for the pies. Serve the curry with rice.

Make the pies brush the sides of a 12-hole muffin pan with butter. Cut 12 discs using a 10cm cutter and use to line the base of the tin. Fill with reserved, chilled curry mixture. Brush around the edge of the pastry with beaten egg. Top with 12 pastry discs that are the same diameter as the top of the tin, sealing around the edges carefully. Cut a cross into the top of the pies, brush with egg and sprinkle with sesame seeds. Bake for 30-40 minutes in a 180ºC oven till golden brown. Cool then serve.

Thai Red Curry Pies_Brendon D'Souza_1

Have you got an easy idea to use up leftovers? are your tips in the comments section below, simply click the speech bubble in the bottom right-hand corner.

Happy Cooking and Keep Smiling,

Brendon 🙂
View my food journey on Zomato!

Note: A version of this article first appeared in Australian Catholics Winter 2014: Respecting Human Dignity


4 Comments Add yours

  1. These look delicious! Are they OK eaten cold?


    1. Thanks for commenting. Absolutely, they are great served with a garden salad and make the perfect picnic lunch. It’s funny because even though you eat them cold or at room temperature, the spiciness of the curry warms the pies up in your mouth 🙂


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