Curry Root Vegetable Pot Pie |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
1 3/4 cups sweet potato, peeled and cut into 2-inch chunks |
1 3/4 cups red potatoes, peeled and cut into 2-inch chunks |
1 3/4 cups parsnips, peeled and cut into 2-inch chunks |
1 3/4 cups carrots, peeled and cut into 2-inch chunks |
2 tablespoons olive oil |
sea salt and ground black pepper to taste |
1 tablespoon butter |
1 cup chopped onion |
2 tablespoons butter |
1 1/2 cups vegetable broth |
1/2 cup whole milk |
3 tablespoons all-purpose flour |
1 1/2 teaspoons curry powder, or more to taste |
1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
3. Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
4. 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.
5. Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
6. 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.
7. Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
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