Curry Pot Pie
A vegetarian pot pie, with lots of curry vegetables in creamy coconut milk.
Ingredients
Pie Dough Ingredients
- 2½ cup All-Purpose Flour
- 1 teaspoon Salt
- 1 cup Vegetable Shortening
- ½ cup Cold Water
- 2 teaspoon White Vinegar
Curry Filling Ingredients
- 2 tablespoon Coconut Oil
- 1 small White Onion finely chopped
- 3 cloves Garlic minced
- 2 tablespoon Fresh Sage (or Parsley) finely chopped
- 3 teaspoon Curry Powder
- 1 cup Carrot finely chopped
- 1½ cup Potatoes peeled and chopped in ¼ inch cubes
- 400 ml Coconut Milk
- 1 teaspoon Salt
- 1 cup Cauliflower Florets in small pieces
- ¾ cup Green Peas frozen or canned
- ¾ cup Corn Kernels frozen or canned
Egg Wash
- 1 large Egg
- 1 tablespoon Water or milk
Instructions
Prepare the pie dough
- In a large bowl, mix together the flour and the salt.
- Cut the shortening into the flour with clean hands or dough blender, to obtain a fine crumb texture.
- Mix the vinegar with the cold water and then drizzle the mixture into the flour mixture.
- Stir and bring the dough together until there are no more dry ingredients in the bottom of the bowl. You might have to drizzle a little more water (1-2 tsp) in the bowl to bring it all together, but the dough should not be too wet.
- Separate the dough into 2 balls, one being slightly larger than the other. Press the balls into flat disks and wrap them separately and tightly in plastic wrap. Place in the refrigerator while you prepare the curry filling.
Prepare the curry filling
- Place a large frying pan on medium-high heat. Melt the coconut oil in the pan.
- Add the onion and garlic to the melted coconut oil and cook for a couple minutes or until the onions are translucent. Add the chopped sage and curry and stir to combine. Cook the curry for a couple minutes.
- Add the prepared carrots and potatoes to the frying pan. Stir to coat them in the curry and cook for 3-4 minutes.
- Deglaze the pan by slowly pouring the coconut milk over the vegetables in the pan. Stir in the 1 teaspoon of salt and bring to a simmer. Let it simmer for 5-10 minutes, or until the coconut milk has slightly thickened.
- Once the coconut milk has thickened, turn off the heat. Add the chopped cauliflower florets, the peas, and the corn kernels. Stir to combine.
- Place the curry vegetable filling into a non-staining dish. Refrigerate the filling to bring it to room temperature, while you roll out the dough.
Assemble and bake the Curry Pot Pie
- Preheat your oven to 400F.
- In a small bowl, make the egg wash by whisking together the egg and the water. Have a pastry brush ready and set aside.
- Take the larger of the 2 disks of chilled dough and take it out of the plastic wrap. Place it on a floured surface. Roll it out into a large circle, an ⅛ of a inch thick.
- Gently place it in a 9-inch pie plate, making sure that the dough goes down into the bottom corners and up the sides. (TIP: I like using a glass pie plate so I can tell when the bottom of the pie is cooked though.) Cut off any excess dough hanging over the outside of the pie plate.
- Place the cooled pie curry vegetable filling into the lined pie plate. Flatten out the filling, making sure that it is level. Lightly brush the top edge of the pie dough with some of the egg wash.
- Take the other disk of dough out of the plastic wrap and place on a floured surface. Roll it out into a circle, ⅛ of an inch in thickness.
- Gently place the rolled out dough on top of the pie. Lightly press down all around the edge of the pie to create an initial seal. Cut the excess dough by holding your knife vertically on the outside of the pie plate and trimming the dough.
- Create a decorative edge by pressing down the edge with a fork or pinching the dough in between your thumb and index to make a traditional border.
- Brush the top of the pie with egg wash. Cut a 1 ½ inch cross in the center of the pie to create an vent hole. Bake for 45 minutes or until the pie is golden brown on top. Take the baked Curry Pot Pie out of the oven and let rest for 10 minutes before cutting into it.
Video
Notes
Premade Pie Shell:
You can definitely use a premade pie shell for this, as long as you make sure you have a top an bottom for it. Make sure that you chill the pie filling to at least room temperature and that your slightly thaw the pie dough, before assembling the pie for baking.
Nutrition
Calories: 832kcalCarbohydrates: 74gProtein: 16gFat: 55gSaturated Fat: 25gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 5gCholesterol: 31mgSodium: 869mgPotassium: 863mgFiber: 11gSugar: 5gVitamin A: 3666IUVitamin C: 22mgCalcium: 80mgIron: 7mg
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