Chunky
curried vegetable pot pie
Chunky curried vegetable pot pie
·
Serves 4
·
Prep 30 minutes
·
Cooking 55 minutes
Ingredient
·
1 small (800g) cauliflower, cut into small
florets
·
2 medium (700g total) orange sweet potatoes,
peeled, cut into 3cm cubes
·
Olive oil cooking spray
·
400ml can Malaysian mild curry sauce
·
400ml coconut cream
·
1 cup frozen peas
·
2 sheets frozen puff pastry, partially thawed
Recipe
1.
Preheat oven to 200°C/180°C fan-forced. Line a
baking tray with baking paper. Place cauliflower and sweet potato on
tray. Spray with oil. Roast for 30 minutes or until vegetables are light golden
and tender.
2.
Meanwhile, place curry sauce and coconut cream
in large saucepan over medium-high heat. Bring to the boil. Reduce heat to
medium. Simmer, stirring occasionally, for 15 to 20 minutes or until reduced by
half. Remove from heat. Add peas and stir to combine. Set aside for 5 minutes
to cool slightly.
3.
Stir roasted vegetables into the curry sauce
mixture. Spoon mixture into a 6-cup-capacity shallow casserole dish. Cut four
5cm-wide strips from one pastry sheet. Place pastry strips around the rim of
the dish (see note). Brush pastry with a little water. Place remaining pastry
sheet over top, pressing onto the pastry edge to secure. Trim excess pastry.
Spray with oil.
4.
Bake for 20 to 25 minutes or until the pastry is
puffed and golden. Serve
Nutrition: (per serve) 3804kJ; 58.6g
fat; 26g sat fat; 18g protein; 73.2g carbs; 10.3g fibre; 23mg chol; 1800mg
sodium.
Cook’s note Making a double edge with
the pastry around the rim raises the pastry lid away from the filling and
helps it to put up and go crisp.
