This wonderful pie is full to the brim with delicious Indian flavours. Gorgeous, golden puff pastry sits atop tons of winter veg beautifully spiced with ginger, madras curry powder and creamy coconut milk.
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2.5cm (1in) piece ginger, grated
2 tbsp madras curry powder
2 tomatoes, finely chopped
2 carrots, peeled and diced
250g (8oz) butternut squash, peeled and cubed
300ml (1/2 pint) vegetable stock
250ml (8fl oz) light coconut milk
250g (8oz) broccoli and cauliflower, cut into small florets
40g (1 1/2oz) toasted flaked almonds
Handful fresh coriander, roughly chopped
Salt and pepper
1 x 320g pack ready rolled puff pastry
1 egg, beaten
Heat the oil over a medium heat. When hot, add the onion, garlic and ginger and sauté for 3-4 minutes or until the onion is browned. Add the curry powder and sauté for 1 minute before adding the tomatoes.
Cook until the tomatoes soften, then add the carrots, butternut squash and vegetable stock. Simmer for 10 minutes before adding the coconut milk, broccoli and cauliflower. Cook for a further 5-10 minutes, to reduce the sauce a little, then remove from heat. Season and stir through the coriander.
Preheat oven to gas 6, 200°C, fan 180°C. Divide the mixture between 4 individual pie dishes, sprinkle flaked almonds over each one and leave to cool slightly.
Top each pie with a puff pastry lid, making sure to cut them a little bigger than the pie dish. Trim the excess and press the pastry to the sides of the pie dish to secure.
Brush with beaten egg and cook for 10-12 minutes or until pastry is golden brown. Serve immediately.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
Recipe courtesy of Tesco