Curried Vegetables In Puff Pastry Recipes

CURRY ROOT VEGETABLE POT PIE

I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

Provided by twogingers

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Curry Root Vegetable Pot Pie image

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g

Ingredients

1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
1 ¾ cups parsnips, peeled and cut into 2-inch chunks
1 ¾ cups carrots, peeled and cut into 2-inch chunks
2 tablespoons olive oil
sea salt and ground black pepper to taste
1 tablespoon butter
1 cup chopped onion
2 tablespoons butter
1 ½ cups vegetable broth
½ cup whole milk
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder, or more to taste
1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

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5/5 (10)
Calories 471 per serving
Category Snack

Preparation: Boil the potato, peel and chop into small pieces. Also, boil the peas and carrot. I have cooked them together in the microwave for 5 minutes.
Make the stuffing: Heat the oil in a pan on medium heat. Once hot add onion, ginger and green chili. Sprinkle little salt and mix. Cook till onions become soft and light pink in color.
Then add carrot, peas, potatoes, all the spice powders (turmeric, red chili powder, coriander powder, cumin powder, garam masala) and salt.
Mix well and mash few potatoes while mixing. It should be the semi-chunky mixture. Cook for 1-2 minutes.

Curried Vegetables In Puff Pastry Recipes

CURRY ROOT VEGETABLE POT PIE

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