I told Matt I was going to make another pot pie this week & he asked me to make a curry filling. Believe me when I'm making our weekly dinner menu I'm always happy for suggestions. I decided to keep this pie vegetarian because we've been eating a lot of beef lately & I though a vegetable break was called for. You won't miss the meat at all though as this pie is full of curry flavors & the vegetables are only cooked to crisp tender giving the filling a nice bite.
I made this in two ramekins for individual pies but they were so filling that neither Matt nor I could finish ours. They made a great lunch for me the next day though reheated in the oven.
Curried Vegetable Pot Pie
The filling for this pie would also be great just over rice.
Pie Crust for a double crust pie
1 T olive oil
1 onion, large chop
1 clove garlic, minced
1 carrot, sliced
1 small head cauliflower, cut into florets
2 T korma curry paste
1/2 t cumin
1 14.5 oz can whole or diced tomatoes
1/2 c frozen peas
1/4 c plain yogurt
salt to taste
1 egg, beaten
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, carrot & cauliflower. Sauté until the onion is translucent. Stir in the curry paste & cumin coating everything. Add the tomatoes, if you are using whole tomatoes break them up a bit. Bring to a boil. Reduce heat & simmer until most of the tomato liquid is gone & the vegetables are crisp tender. Stir in the peas & yogurt. Heat through but do not let boil. Taste & season with salt as needed.
Preheat oven to 400 F.
Roll half the pie dough out into 2 circle big enough to line the inside of two 1 1/2 cup ramekins & just hang over the sides. Divide the curry between the two ramekins.
Roll the remaining pie dough out into two circles just big enough to top the ramekins & hang over the sides a little. Brush the dough with the beaten egg. Poke a few holes in the crust with a sharp knife or fork.
Put in oven & reduce heat to 350 F. Bake for 30 - 40 minutes. The crust should be golden brown.
Makes 2 individual pot pies.
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