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Creamy Korma Quorn Pieces Vegetarian Pie

Creamy Korma Quorn Pieces, Leek and Caramelised Butternut Squash pie served in a skillet dish.

This Creamy Korma Quorn Pieces, Leek and Caramelised Butternut Squash Skillet vegetarian Pie is the ultimate comfort food. With a deliciously creamy filling packed with flavour from the garlic and korma paste and a golden flaky pastry lid, this recipe is bound to bring the wow factor.

This vegetarian pie is the perfect dish to keep family and friends fed and happy! What's not to love?

Recipe by @thecookbookhoarders.

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 250g Quorn Pieces
  • 1/2 butternut squash
  • 2 heaped tbsp butter
  • 175g sliced leeks
  • 2 crushed garlic cloves
  • 2 heaped tbsp flour
  • 3 tbsp of korma curry paste
  • 1 veg stock cube
  • 75ml crème fraiche
  • 1 handful of chopped coriander
  • Puff pastry sheet
  • 1 egg


  1. Pre heat the oven to gas mark 8.
  2. Cut the butternut squash into small 1cm cubes (no need to peel), add some olive oil and seasoning and roast for 30 minutes until caramelised.
  3. Heat a skillet over a medium heat, add the butter and the leeks and cook for 15 minutes slowly then add the crushed garlic cloves and cook for another minute, then add the flour and stir for 1 minute.
  4. Stir in the curry paste and crumble in one stock cube then stir until it clumps together.
  5. Add the Quorn Pieces and cook for a few minutes, then add 450ml boiled water and cook for 5 minutes until the sauce is thickened.
  6. Stir in the crème fraiche and cook for a further 5 minutes, then turn off the heat and stir in your coriander, the butternut squash and plenty of seasoning.
  7. Place your puff pastry over the top and tuck in slightly at the edges.
  8. Whisk your egg and brush over the pastry, then make two holes in the middle of the pie. Reduce the heat of the oven to gas mark 5 and cook your pie for 45 minutes until golden brown.
  9. Serve with an optional side of seasonal greens cooked in garlic butter and enjoy!

Recipe by @thecookbookhoarders.

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