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Curried vegetable pot pies
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Cozy up with a comforting vegetable pot pie featuring a buttery, flaky crust.
Ingredients:
  • 18.40 gm rice bran oil
  • 1 brown onion, halved, cut into thin wedges
  • 87.50 gm korma curry paste
  • 2 large sebago potatoes, cut into 3cm-thick dice
  • 2 large carrots, peeled, cut into 3cm-thick dice
  • 300g cauliflower, cut into small florets
  • 126.25 gm thickened cream
  • 125.00 ml Greek Style Yoghurt
  • 5.00 gm cornflour
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
Instructions:
  • 1. Heat oil in a saucepan over medium heat. Saute onion for 8 minutes until softened. Add korma paste and cook for 1 minute until fragrant. Stir in potato, carrot, and cauliflower. Pour in 2 1/2 cups of cold water. Bring to a boil, then simmer partially covered for 40 minutes until potatoes are tender. Remove from heat.
  • Mix cream, yogurt, and cornflour in a bowl, then pour into the curry. Stir well and cook for 3 minutes until it thickens. Season to taste, then let it cool.
  • - Preheat your oven to 220°C/200°C fan-forced. - Divide the mixture evenly between four 1 1/2 cup-capacity ovenproof dishes. - Cut the pastry sheet into quarters and place one piece on top of each dish. Seal the edges. - Brush with beaten egg for a beautiful golden finish. - Bake for 20 to 25 minutes until the pastry is crisp and golden. - Serve and enjoy your delicious individual pies.

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