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Curried vegetable pies with parsnip mash
Curried vegetable pies with parsnip mash
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Top flavorful curried vegetable pies with creamy parsnip mash for an elegant vegetarian entree.
Ingredients:
  • 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
  • 2 large (about 400g) desiree potatoes, peeled, cut into 2cm pieces
  • 2 large (about 400g) parsnips, peeled, cut into 2cm pieces
  • 60ml (1/4 cup) milk
  • 40g butter, chopped
  • 18.20 gm peanut oil
  • 2 medium brown onions, halved, cut into thin wedges
  • 400g butternut pumpkin, peeled, cut into 2cm pieces
  • 1 swede, peeled, cut into 2cm pieces
  • 100g (1/3 cup) rogan josh curry paste (Patak's brand)
  • 80ml (1/3 cup) chicken style liquid stock
  • 80ml (1/3 cup) coconut cream
  • 1 x 250g pkt frozen spinach, thawed, excess liquid removed
  • 62.50 ml loosely packed coarsely chopped fresh coriander
Instructions:
  • Cut out 6 pastry discs using a 12.5cm round cutter. Line six 9cm pie tins with the pastry. Chill on a baking tray in the fridge for 30 minutes.
  • Preheat oven to 200°C. Steam potato and parsnip until tender, then mash with milk, butter, and salt until smooth. Cover to keep warm.
  • Bake pastry cases until golden brown, about 10-12 minutes. Remove from oven.
  • Heat oil in a large saucepan over medium heat. Sauté onion and garlic until softened. Stir in pumpkin and swede. Add curry paste, cook until fragrant. Pour in stock, bring to a boil, cover, and cook for 12 minutes. Uncover, add coconut cream and spinach, simmer until hot. Remove from heat.
  • Take the pastry cases out of the tins and transfer them to a serving platter. Fill each case with the vegetable mixture and add a dollop of parsnip mash on top. Finish off with a sprinkle of fresh coriander before serving.

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