Description
Delicious vegetable puff pies filled with a creamy coconut sauce and a medley of veggies.
Ingredients
Scale
- 1 large potato
- 1 cup (250 grams) sweet potato
- 1 carrot
- 1 tablespoon coconut oil
- 1 onion (finely diced)
- 2 cloves garlic (crushed)
- 1 heaped teaspoon curry powder
- 1 x 400ml can coconut milk
- 1 cup peas and corn (frozen or canned)
- pinch of salt
- 4 sheets of puff pastry (approx)
- 1 egg (beaten (optional))
Instructions
- Wash, peel and chop all vegetables into even 1 centimetre cubes.
- Heat the coconut oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and chopped vegetables and cook for 2–3 minutes, stirring until fragrant.
- Add the curry powder and cook for 1 minute, stirring to coat the vegetables. Pour in the coconut milk, scraping the bottom of the pan to release any stuck spices.
- Reduce the heat to low and simmer uncovered for 10 minutes, until the sauce begins to thicken. Add the peas, corn and salt to taste, and stir to combine.
- Cover with a lid and simmer for another 10 minutes, or until the vegetables are tender and most of the liquid has reduced. Remove from the heat and allow the filling to cool completely.
- Remove the puff pastry from the freezer and allow to defrost for 5 minutes, until just pliable. Preheat the oven to 180°C / 350°F.
- Using a pie tin as a guide, cut 6 pastry circles the same size as the top of the tin (lids) and 6 circles about 1 centimetre larger (bases).
- Lightly grease 6 individual pie tins. Press the larger pastry circles into the tins to form the bases. Spoon the cooled filling evenly into each pie.
- Brush the edges of the pastry with beaten egg (or plant-based milk). Place the lids on top and press the edges to seal using a fork. Brush the tops with more egg wash and cut a small slit in each pie.
- Place the pies on a baking tray and bake for 20–30 minutes, or until golden and puffed. Serve warm.
Notes
- For a vegan option, substitute the egg wash with plant-based milk.
- Ensure the filling is cooled before filling the pastry to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Savory
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg