CURRY ROOT VEGETABLE POT PIE
I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.
Provided by twogingers
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
- Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
- Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
- Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
- Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
- Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g
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Kimberly Williams
[email protected]The crust was a bit soggy. I think I would blind bake it next time.
jawel rana
[email protected]I thought the curry flavor was a bit too strong. I would recommend using less curry powder next time.
njeri kaburu
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Lawrence Vidot
[email protected]I would highly recommend this recipe to anyone who loves pot pies or curry.
Humna Bilal
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
Bishwjit Rudra
[email protected]This dish is perfect for a cold winter night. It's warm, comforting, and filling.
Rubz Carino
[email protected]I'm a vegetarian and I thought this pot pie was fantastic! The filling was hearty and flavorful, and the crust was flaky and delicious.
Suxo
[email protected]I love how this recipe uses root vegetables. They add a nice sweetness and earthiness to the dish.
Ehtisham Touqir Khan
[email protected]This recipe was easy to follow and the results were delicious. I'll definitely be making this again!
Lizzie Degnan
[email protected]I'm not usually a fan of pot pies, but this one changed my mind. The curry flavor was subtle but noticeable, and the vegetables were perfectly tender.
Aj Mangat
[email protected]I made this pot pie for a dinner party and it was a hit! Everyone loved the unique combination of flavors and the velvety smooth texture of the filling.
Lil _Z
[email protected]This recipe is a keeper! The filling was flavorful and creamy with just the right amount of spice. The crust was flaky and golden brown.
Junior Canela
[email protected]This curry root vegetable pot pie was a delightful culinary experience. The flavors and textures blended perfectly, creating a warm and comforting dish.