Vegan tikka masala mini veggie pies

Hey there!

Spring has begun here in the small kingdom of the Netherlands and we are celebrating by spending as much time outside as possible. This means that we are also bringing with us tons of food wherever we go, cause a toddler and a heavily pregnant woman need to eat in order to keep their calm.

The following recipe I invented can be a life saver as it is healthy, portable and mess-free. It is also pretty delicious though if you happen to be pregnant yourself or have stomach issues, you might want to put less tikka masala spice mix or replace it with milder spices altogether.

Here we go:

Ingredients for 10 mini pies

  • 10 squares of phyllo (filo) dough big enough to fill your cupcake tins/silicone forms and have some extra hang on the outside. I am lazy so I got the ready-made phyllo from the super market.
  • 2 cups frozen spinach
  • 2 cup frozen grilled veggies (again, I am lazy, so I got the mix from the super market, but you can replace with 1/2 courgette, 1/2 bell pepper and 1/2 aubergine)
  • 1 big onion
  • a bit of olive oil
  • 1 table spoon tikka masala spice mix (or you can make your own by mixing coriander, paprika, nutmeg, turmeric, cardamom, cinnamon, cumin and pepper. Start by mixing equal amounts and adjust to your taste)
  • black sesame seeds (optional)
  • a little bit of non-dairy milk


  • If you are using frozen phyllo dough, allow to thaw thoroughly, for about 90′.
  • Preheat your oven at around 220 C.
  • Fill your muffin tins/silicone forms with the dough, creating small cups.
  • Saute the frozen or fresh veggies with a bit of olive oil (including the onion, chopped up in small pieces).
  • Add in the tikka masala or other spices you are using and mix well.
  • Fill the phyllo cups with the veggie mix and seal by folding the dough that’s hanging out of the rim of your baking forms.
  • Brush the top with a bit of non-dairy milk and sprinkle with sesame seeds. Press them lightly with a spoon so they stick into place.
  • Brush lightly with a bit of olive oil.
  • Bake for 20-25′ (depending on the strength of your oven)
  • Enjoy!

Needless to say, those little beauties are pretty versatile and you can fill them with whatever you feel like, creating endless variations. What’s not to love about them?

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