Curried Vegetable Pot Pie

[Guest guest]

Curried Vegetable Pot Pie

 

Pastry Topping:

1 2/3 cups unbleached all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

8 tablespoons cold unsalted butter, cut small pieces

4 1/2 tablespoons ice cold water

 

Filling:

1 1/2 tablespoons vegetable oil

1 1/2 cups chopped onion

1 garlic clove, minced

4 teaspoons curry powder

5 cups cauliflower florets

1 1/2 cups diced peeled all-purpose potato

1 cup frozen peas

1 3/4 cups vegetable broth

1 teaspoon salt

1/2 cup canned crushed tomatoes or tomato puree

1/2 cup sour cream

2 1/2 tablespoons all-purpose flour

 

Pastry: In food processor, combine flour, sugar, salt and baking powder and

pulse on/off until blended. Add butter and pulse on/off until mixture resembles

fine crumbs. Add 3 tablespoons ice water. Pulse on/off until mixture is evenly

dampened. Sprinkle with remaining 1 1/2 tablespoons water and process until

dough forms large crumbs and can be easily packed.

Transfer dough to work surface and form into ball. Knead dough 2 or 3 times,

then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk.

Wrap in plastic and refrigerate 1 hour.

Lightly grease 10- or 11-inch deep-dish pie pan and set aside.

In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add

onion and cook, stirring often, until softened, 8 to 9 minutes. Stir in garlic

and curry powder, reduce heat to low and cook, stirring, 1 minute.

Add vegetables, broth and salt and stir to mix well. Bring mixture to a boil.

Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.

In small bowl, mix sour cream and flour until smooth. Stir into vegetable

mixture and simmer, uncovered, until thickened, 3 to 4 minutes. Transfer

vegetables to prepared pie pan and let cool 15 minutes.

Preheat oven to 400 degrees. On sheet of lightly floured wax paper, roll

pastry into circle just slightly larger than pie plate. Invert pastry over pie

pan, then peel off paper. Tuck edges of pastry inside edge of pan. Poke steam

vents in pastry with knife. Bake until pastry is golden, 50 to 60 minutes. Let

stand 10 minutes before serving.

Makes 8 servings.

 

 

 

 

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[Guest guest]

This sounds like an interesting twist on Vegetable Pot Pie. Thanks for sharing.

Judy

-

Scott

veggiefav

Thursday, November 23, 2006 10:53 AM

Curried Vegetable Pot Pie

 

 

Curried Vegetable Pot Pie

 

Pastry Topping:

1 2/3 cups unbleached all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

8 tablespoons cold unsalted butter, cut small pieces

4 1/2 tablespoons ice cold water

 

Filling:

1 1/2 tablespoons vegetable oil

1 1/2 cups chopped onion

1 garlic clove, minced

4 teaspoons curry powder

5 cups cauliflower florets

1 1/2 cups diced peeled all-purpose potato

1 cup frozen peas

1 3/4 cups vegetable broth

1 teaspoon salt

1/2 cup canned crushed tomatoes or tomato puree

1/2 cup sour cream

2 1/2 tablespoons all-purpose flour

 

Pastry: In food processor, combine flour, sugar, salt and baking powder and

pulse on/off until blended. Add butter and pulse on/off until mixture resembles

fine crumbs. Add 3 tablespoons ice water. Pulse on/off until mixture is evenly

dampened. Sprinkle with remaining 1 1/2 tablespoons water and process until

dough forms large crumbs and can be easily packed.

Transfer dough to work surface and form into ball. Knead dough 2 or 3 times,

then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk.

Wrap in plastic and refrigerate 1 hour.

Lightly grease 10- or 11-inch deep-dish pie pan and set aside.

In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add

onion and cook, stirring often, until softened, 8 to 9 minutes. Stir in garlic

and curry powder, reduce heat to low and cook, stirring, 1 minute.

Add vegetables, broth and salt and stir to mix well. Bring mixture to a boil.

Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.

In small bowl, mix sour cream and flour until smooth. Stir into vegetable

mixture and simmer, uncovered, until thickened, 3 to 4 minutes. Transfer

vegetables to prepared pie pan and let cool 15 minutes.

Preheat oven to 400 degrees. On sheet of lightly floured wax paper, roll

pastry into circle just slightly larger than pie plate. Invert pastry over pie

pan, then peel off paper. Tuck edges of pastry inside edge of pan. Poke steam

vents in pastry with knife. Bake until pastry is golden, 50 to 60 minutes. Let

stand 10 minutes before serving.

Makes 8 servings.

 

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