Vegetable Curry Pot Pie
Ingredients
- 1/2 packages Puff Pastry, 14-17 Ounce Package ⓘ
- 2 cups Cauliflower Florets ⓘ
- 2 Tablespoons Water ⓘ
- 3 Tablespoons Butter, Divided ⓘ
- 1 cup Chopped Onion ⓘ
- 1 cup Sliced Carrots ⓘ
- 1/2 cups Chopped Celery ⓘ
- 8 ounces, weight Crimini Mushrooms, Quartered ⓘ
- 1- 1/2 cup Vegetable Broth ⓘ
- 1/2 cups Heavy Cream ⓘ
- 3 Tablespoons Flour ⓘ
- 1 Tablespoon Curry Powder ⓘ
- 1 teaspoon Salt ⓘ
- 1/2 teaspoons Fresh Ground Pepper ⓘ
- 1 cup Frozen Peas ⓘ
- 1/4 cups Fresh Chopped Parsley ⓘ
Instructions
- Preheat oven to 400 F. Butter a large pie dish and set aside.
- Open box of puff pastry and remove one pastry.
- Allow pastry to come to room temperature, covered with a slightly damp paper towel.
- Re-wrap remaining pastry for another use.
- Place cauliflower and 2 tablespoons of water in a microwave safe dish.
- Cover with plastic wrap, poke a vent hole in the plastic and microwave for 3 to 4 minutes until crisp tender.
- Drain and set aside to cool.
- In a saute pan, over medium heat, melt 1 tablespoon of butter then add the onions and start to cook them.
- After 2 minutes, stir in the carrots.
- Cook for 2 more minutes, then add in the celery and mushrooms.
- Cook an additional 5 minutes.
- While the vegetables are cooking, add the broth and cream to a microwave safe dish.
- Heat in the microwave until hot but not boiling, about 2 minutes.
- Set aside.
- Add remaining 2 tablespoons of butter to the vegetable mix.
- Then add in the flour and curry and cook, stirring, for 1 minute.
- Whisk in the hot broth mixture and cook until thickened, about 8 minutes.
- Add the salt and pepper.
- Mix in the steamed cauliflower, frozen peas and parsley.
- Turn off heat.
- Unfold puff pastry on a lightly floured cutting board.
- Pinch together any tears and press seams flat.
- If necessary, roll the pastry out to fit your baking dish.
- Place pie pan upside down over the pastry and trim puff pastry to fit.
- Dont put the pastry into the dish yet.
- Pour vegetable curry mix into the buttered pie pan.
- Top with puff pastry, tucking in the edges.
- If desired, cut decorative shapes out of the scraps of pastry, dampen bottoms with water and attach to the pastry.
- Cut 4 vent holes in pastry for steam to escape.
- Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
- Serve.
Nutrition & Diet Analysis (per serving)
832
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).