Creamy and mildly spiced vegetable pie using a handful of this and that…..
Some of you will remember that I spent a day at the Waitrose Cookery school. One of the dishes we learnt to was to make a puff pastry pie. This pie is based on that recipe except that I decided to add some of the spices we all love and turned it into a Curried vegetable pie. I was able to add loads of vegetables in the pie and my son ate it with no complaints even though it had vegetables he doesn’t like. It’s because he couldn’t make out all the vegetables and they were also disguised by all the spices I used.
- 500 gms ready made Puff pastry
- 500 gms ready made Short crust pastry
- 5-6 cups Mixed vegetables (handfuls of ….Brussel Sprouts, chopped onions, diced carrots, sweet corn, green beans , cauliflower, peas)
- 1 tsp Ginger
- I tsp Garlic
- 2-3 Fresh green chillies
- 3-4 tsps oil
- ½ tsp Cumin seeds
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Chili powder
- 1 tsp Garam masala
- 2 cups Passata
- 2 cups Double cream
- 2 cups Grated cheese
- ½ bunch fresh coriander
1. Heat 2-3 tbls of oil and add the cumin seeds. Once they go dark, add all the mixed vegetables (including onions) and allow them to cook well. If using brussel sprouts and carrots – make sure that they are chopped smallish.
2. Add the spices – salt, turmeric, chili powder and herbs ginger, garlic and green chillies.
3. Once the vegetables have softened, add the passata and garam masala. (Note: Garam masala – literally translated means hot spices. It is a blend of spices which are roasted and finely ground and the spices used defer regionally in India. I have added a link to the range of garam masala sold on Amazon. The spice mixture I used has a mixture of cloves, cinnamon, black pepper and cardamom. You only add a small teaspoon towards the end of the cooking to add the flavours to your food) . Add the double cream, stir and cook for 4-5 minutes.
4. Add fresh coriander and allow the mixture to cool. Once cool, add the grated cheese and mix well.
5. Roll out the short crust pastry and line the base of a 12 inch flan or pie dish making sure that the pastry covers the side of the dish.
6. Spoon the mixed vegetable mixture onto the base levelling as you go.
7. Roll out the puff pastry and cover the flan. Crimp the edges to seal the pie. Make a hole in the centre of the pie to allow steam to escape. Brush the top with milk and bake in an oven at 180 degrees Centigrade (356 degrees F) for 20 minutes and at 150 degrees (302 degrees F) for 10 minutes.
8. Serve the curried vegetable pie with roast potatoes.
This recipe is perfect for using up all your leftover vegetables. What do you do with your left over vegetables?