Curry Pot Pie

 



  • Puff pastry - 8 oz, defrosted 
  • Oil, cooking - 1 Tbsp
  • Onions, medium - 1, diced
  • Garlic - 3 cloves, diced
  • Ginger (opt) - 1 tsp, grated
  • Butter - 2 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Tomato paste - 2 Tbsp
  • Turkey, ground - 1 lb (sub beef or leftover shredded chicken)
  • Curry powder - 1 tsp
  • Garam masala - 1 tsp
  • Salt - 1 tsp
  • Paprika - 1/2 tsp
  • Cumin - 1/2 tsp
  • Peas/carrot blend, frozen - 1 cup
  • Stock, any type - 1/2 cup
  • Coconut milk, light - 1 can
  • Eggs, yolk - 1, whisked
  • Water - 1 tsp
  1. Heat oven to 400F
  2. Heat a large skillet over medium-high heat. Add oil and then onions with a pinch of salt. Sauté until onions are softened, 3 to 4 minutes. Add garlic, ginger, butter, flour and tomato paste and sauté until no dry spots of flour remain.
  3. Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes. Add spices. 
  4. Next add in peas/carrots (no need to defrost), stock and coconut milk. Bring to a simmer for 2 minutes.
  5. Remove skillet from heat (or pour into 8 x 8 casserole dish) and cover with puff pastry (if it's too big, trim with scissors). 
  6. Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden.

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