Aloo Gobi Pie & Pie Crust


Aloo Gobi Pies by Patrick Merrithew


Ready in 20 minutes (Plus 1 Hour Baking and Cooking)

Makes 12 Small Pies (But use any size)


  • 1 Recipe Pie Crust (See recipe below)
  • Vegetable Curry
    • ½ lb (450g) Potatoes, diced
    • ½ lb (450g) Cauliflower, diced
    • 2 Tbsp (30ml) Neutral Oil
    • 1 Cup (150g) Frozen Peas
    • 1 Cup (250ml) Coconut Milk, warm or room temperature
    • 1 Tbsp (15g) Coconut Oil
    • 1 Tbsp (9g) Flour
    • 1 Tbsp (9g) Curry Powder
    • 1 Tbsp (10g) Salt
    • Fresh Cilantro to Garnish


1. Roast Vegetables Preheat oven to 400F/200C

Toss diced potatoes and cauliflower with oil and salt, spread evenly on a baking sheet and roast until tender (30 mins).

Remove from oven, add peas.

2. Make Sauce Heat coconut oil in a medium saucepan on medium-high heat, whisk in flour and leave on heat until cooked, 1 min. Add coconut milk little by little and whisk. Add curry powder and salt. Combine with vegetables.

3. Assemble Spoon finished mixture into pre-baked pie crust and cover or top as you wish.

4. Bake, Cool and Enjoy!


Make the pie crust and curry ahead for an easy bake and assembly to feed a crowd.

Pie Crust Recipe


Ready in 20 minutes  (Plus 1 Hour Baking)

Makes 12 Small Pies (But use any size)


  • Pie Crust
    • 1 Cup (128g) Flour
    • 1 tsp (4g) Sugar
    • ½ tsp (2g) Salt
    • 8 Tbsp (½ Cup, 110g) Cold, Diced Butter
    • 3 Tbsp (45ml) Cold Water


1. Make Pie Crust Whisk flour, sugar and salt together and begin gently rubbing butter into the mixture.

Breaking the cold butter into smaller and smaller pieces until the mixture looks like sand (called “sable”) gently coats the smallest possible piece of butter in dry ingredients.

Mix in the water at the end. Gently press the dough together, it should be smooth and soft. Chill immediately for 30 mins.

2. Shape Preheat oven to 350F/180C. 

Roll out the dough until quite thin, cut shapes to hang about 3 cm over the edge of intended tin(s). Press into the greased tin and decorate the edge if desired. Chill for 30 mins again.

3. Pre-Bake Poke holes with fork in pie base (use pie weights/dry beans to hold shape, if desired) and bake until just golden.

4. Bake Add filling (and top, if desired) and bake until golden.

5. Cool Pie is ready when cool enough to eat.


With so few ingredients, flaky pie crust (this one is adapted from a few different sources, my Le Cordon Bleu recipe included) is mostly about technique.

Take the time to make the dough well and bake it carefully and your pie is mostly done (and beautiful) before you even fill it.

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