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How to make Curried vegetable pot pies

Yield = 4
Prep time: 0:20
Cook time: 1:10
Total time: 1:30

Ingredients

  • 1 tablespoon rice bran oil
  • 1 brown onion, halved, cut into thin wedges
  • 1/4 cup korma curry paste
  • 2 large sebago potatoes, cut into 3cm-thick dice
  • 2 large carrots, peeled, cut into 3cm-thick dice
  • 300g cauliflower, cut into small florets
  • 1/2 cup thickened cream
  • 1/2 cup Tamar Valley Greek Style Yoghurt
  • 2 teaspoons cornflour
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten

Method

  • Step 1 Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add korma paste. Cook, stirring, for 1 minute or until fragrant. Add potato, carrot and cauliflower. Stir. Add 2 1/2 cups cold water. Bring to the boil. Simmer, partially covered, for 40 minutes or until potato is tender. Remove from heat.
  • Step 2 Combine cream, yoghurt and cornflour in a bowl. Add to curry. Stir to combine. Cook for 3 minutes or until thickened. Season. Cool.
  • Step 3 Preheat oven to 220C/200C fan-forced. Divide mixture between four 1 1/2 cup-capacity ovenproof dishes. Cut pastry sheet in quarters. Top dishes with pastry. Seal. Brush with egg. Bake for 20 to 25 minutes or until golden. Serve.