This Family Sized Curried Vegetable Pie is jam packed full of vegetables that are only limited by what’s in your fridge at the time. Throw it all in!
I highly suggest going the extra step and blind baking a base for your pie. I’m still of the old school method in that a pie needs a base otherwise it’s just a stew with a lid. That is unless it’s a fish pie, in which case you can make the most spectacular puff pastry, lid only, pie possible. Cracking through the ridiculously high pastry top to reach the delicate fish and velouté centre, leaving shards of crispy, whisper thin pastry strewn across the table is quite possibly one of the food world’s greatest offerings … but I digress…
When making this pie, be sure to make a wide hole in the centre. This particular one closed up on it’s self leaving the filling a little wet but if vented, this pie is absolutely perfect.
Ingredients
2 large potatoes, peeled and chopped into largish chunks
1 tbs oil
1 onion, roughly diced
1 tsp garlic ginger paste
1 large carrot, roughly diced
1 celery stick, roughly diced
2 broccolini bunches, roughly chopped – stems and flowers
2 large mushrooms, roughly chopped – stems and cap
1/4 cup peas
2 tsp curry powder
1 cup vegetable stock
3 tbs cornflour & 3 tbs water – slurry
1 small can coconut milk
1 tsp salt
1 tsp pepper
2 sheets of short crust pastry
2 sheets of puff pastry
1 egg, beaten for egg wash
METHOD
Place the diced potatoes into a pot of water and cook for 15 minutes. Drain and set aside.
In a large pan or wok heat some oil and cook the onion on a low to medium heat for 10 minutes or till softened. Add the garlic and ginger paste and cook for 1 minute.
Turn up the heat to a medium high heat and add the rest of the vegetables and cook for 3 minutes.
Add the curry powder and stir to combine.
Add the vegetable stock and coconut milk and bring to a simmer. Leave to simmer away, covered, for 10 minutes.
Add the cornflour slurry and stir thickened.
Season with the salt and pepper and then set aside to cool.
Pre heat oven to 180°c / 355°f
Place the short crust pastry in a family size pie pan, line with pastry with greaseproof paper and rice or beans then blind bake for 15 minutes. Remove the weights and paper and cook for a further 10 minutes. Remove from the oven and cool.
Turn up the heat in the oven to 200°c / 400°f and defrost the puff pastry.
When ready to cook, place all the vegetable filling into the cool pastry base and then top with the puff pastry, folding the edges back on top of themselves rather than cutting off the excess and brush with the egg wash. Make a large hole in the centre of the pastry lid for the steam to escape (mine closed up so I got a loose mixture).
Cook for 25-35 minutes or till the pastry is golden and puffed.
- 2 large potatoes, peeled and chopped into largish chunks
- 1 tbs oil
- 1 onion, roughly diced
- 1 tsp garlic ginger paste
- 1 large carrot, roughly diced
- 1 celery stick, roughly diced
- 2 broccolini bunches, roughly chopped – stems and flowers
- 2 large mushrooms, roughly chopped – stems and cap
- ¼ cup peas
- 2 tsp curry powder
- 1 cup vegetable stock
- 3 tbs cornflour & 3 tbs water – slurry
- 1 small can coconut milk
- 1 tsp salt
- 1 tsp pepper
- 2 sheets of short crust pastry
- 2 sheets of puff pastry
- 1 egg, beaten for egg wash
- Place the diced potatoes into a pot of water and cook for 15 minutes. Drain and set aside.
- In a large pan or wok heat some oil and cook the onion on a low to medium heat for 10 minutes or till softened. Add the garlic and ginger paste and cook for 1 minute.
- Turn up the heat to a medium high heat and add the rest of the vegetables and cook for 3 minutes.
- Add the curry powder and stir to combine.
- Add the vegetable stock and coconut milk and bring to a simmer.
- Add the cornflour slurry and stir thickened.
- Season with the salt and pepper and then set aside to cool.
- Pre heat oven to 180°c / 355°f
- Place the short crust pastry in a family size pie pan, line with pastry with greaseproof paper and rice or beans then blind bake for 15 minutes. Remove the weights and paper and cook for a further 10 minutes. Remove from the oven and cool.
- Turn up the heat in the oven to 200°c / 400°f and defrost the puff pastry.
- When ready to cook, place all the vegetable filling into the cool pastry base and then top with the puff pastry, folding the edges back on top of themselves rather than cutting off the excess and brush with the egg wash. Make a large hole in the centre of the pastry lid for the steam to escape (mine closed up so I got a loose mixture).
- Cook for 25-35 minutes or till the pastry is golden and puffed.