This dish has a double-hit of comfort meal: a base of fragrant, creamy curry; and a topping of butter, flaky pastry.
- 1 tbsp olive oil
- ½ onion, chopped
- 3 tbsp green curry paste
- 1 x 400 ml canned coconut milk
- ½ cup carrots, cubed
- 1 head of broccoli, trimmed and cut into florets, stalk cut into cubes
- ½ cup green beans, trimmed and cut into halves
- ½ cup button mushrooms, cleaned and cut into quarters
- ½ cup fennel, chopped
- ⅓ cup peas
- 1½ cups vegetable stock
- 2 tbsp cornstarch
- plain flour, for dusting surface
- 1 sheet puff pastry, thawed
- 1 egg
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 220ºC (425ºF).
2. Pour oil into a large saucepan and heat. Add onions and saute until translucent.
3. Stir in green curry paste to combine. Pour in coconut milk.
4. Add carrots, broccoli, green beans, mushrooms, fennel and vegetable stock.
5. In a small bowl, combine cornstarch and 2 tablespoons of water, and whisk to combine. Add to the saucepan.
6. Mix in peas, bring curry to a boil, then reduce heat to low and cook for 5-10 minutes.
7. Pour vegetables into a 28cm-square greased baking dish.
8. Lightly flour a clean work surface. Roll out puff pastry into large circle to fit the baking dish.
9. Fit dough over baking dish. Crimp and trim edges, then make small piercing marks in the dough lid with a knife.
10. Crack the egg into a small bowl. Add water and whisk well.
11. Brush pastry with egg wash.
12. Bake pie for 25-30 minutes until pastry is golden. Allow to cool slightly before serving.