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Vegetable Korma Pie

These cozy winter warmers are perfect for chilly days - Comforting, veggie packed and easy to customise. Use your favourite vegetables, add protein if you like, and make individual pies or one big one, whatever suits your style.

Prep

30 minutes

Cook

15 minutes

Serves

12
Recipe by:

Sophie Hawkins

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INGREDIENTS:

¼ pumpkin
2 small orange kumaras
2 small leeks or 1 large one
1 broccoli
4 tbsp Forty Thieves Cashew Korma Paste
1 tin coconut cream
Pack of short crust pastry sheets
Pack of flaky puff pastry sheets
2 eggs (for egg wash)

METHOD:

  1. Begin by turning your oven on to 190 degrees, bake and place a pot of water on to boil. Remove your pastry sheets from the freezer and allow them to defrost while we get out filling ready. Then let’s prepare our vegetables. Remove the skin off your pumpkin and kumaras and dice into 2cm x 2 cm cubes. Thinly slice your leeks and cut your head of broccoli into small florets. Once your pot of water has started to boil, add in your cubed pumpkin and kumara and cook these until soft but still holding their shape (roughly 15 minutes).
  2. Once your pastry has defrosted and is pliable we want to blind bake the base of our pies off so the bottom is nice and crispy when we eat it. If you are doing individual pies cut your short crust pastry to fit the base of each pie tin or if you are doing one large pie place the pastry in your pie dish so everything fits nicely. Make sure to have baking paper on the base of your pie tins too to make it nice and easy to remove when we want to eat them. Lay another sheet of baking paper on top of your pastry sheets and pour in baking beans (or rice if you don’t have any) and cook for 12 minutes. Tip: Cut your flaky puff pastry sheets for the top of your pies now too by facing the tin face down and cutting around the edges with a knife so they are good to go for when we need them.
  3. While you pie bases are cooking place a large pot or pan on a medium heat and add a drizzle of neutral oil. Once warmed add in your leeks and cook for 5-7 minutes until softened and then add in your broccoli. Cook these for 5 more minutes before adding in your Forty Thieves Cashew Korma Paste and stir to combine.
  4. Pour in your coconut cream and turn your element down to a medium heat and bring to a low simmer. By this point your kumara and pumpkin should be nice and cooked, drain this off and add to your vegetable korma mix.
  5. Time to load up your pies! Load each pie up with filling but making sure not to overfill so our flaky puff pastry can sit on top nicely. Then once your pies are full place over your pre cut sheets and seal the edges with your fingers or a fork. Using a knife, prick a small hole in the middle of your pie to allow the steam to escape while cooking.
  6. Whisk your eggs in a small bowl and then lightly brush over your egg wash to your pies so they get nice and golden in the oven.
  7. Bake for 15 minutes and then serve up and enjoy!

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