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Green curry veggie pot pie
Ingredients
- 1 tablespoon (15 milliliters) olive oil
- 1/2 onion, chopped
- 3 tablespoons (45 milliliters) green curry paste
- 1 can (400 milliliters) coconut milk
- 1/2 cup (120 milliliters) carrots, cubed
- 1 head of broccoli, trimmed and cut into florets, stalk cut into cubes
- 1/2 cup (120 milliliters) green beans, trimmed and cut into halves
- 1/2 cup (120 milliliters) button mushrooms, cleaned and cut into quarters
- 1/2 cup (120 milliliters) fennel, chopped
- 1/3 cup (80 milliliters) peas
- 1 1/2 cups (360 milliliters) vegetable stock
- 2 tablespoons (30 milliliters) cornstarch
- 2 tablespoons (30 milliliters) water
- 1 sheet puff pastry, thawed
- 1 egg, for egg wash
- 1 teaspoon (5 milliliters) water, for egg wash
Directions
- Preheat oven to 425F (220C).
- Pour oil into a large pan and heat. Add onions and sauté until translucent.
- Stir in green curry paste to combine. Pour in coconut milk.
- Add carrots, broccoli, green beans, mushrooms and fennel to pan.
- Pour in veggie stock.
- Put cornstarch in a little bowl, add water, and whisk to combine. Add to pan.
- Mix in peas.
- Bring to a boil and cook for five to ten minutes.
- Remove from heat.
- Pour veggie mixture into greased baking dish.
- Lightly flour a clean work surface. Roll out puff pastry into large circle to fit the baking dish.
- Fit dough over baking dish. Crimp edges. Trim edges. Pierce dough with a knife.
- Crack the egg into a small bowl. Add water. Whisk well.
- Brush pastry with egg wash.
- Bake for 25-30 minutes until pastry is golden.
- Let cool before serving.
- Enjoy!
