Curried Vegetable Pie With Rice Crust Recipes

VEGETABLE RICE PIE

Steps:

• Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.

CURRIED VEGETABLE PIE WITH RICE CRUST

Steps:

• Preheat oven to 180 degrees Celsius.
• Crust:.
• Rinse cooked rice in cool water and drain.
• Combine rice, butter, egg and cheese and mix well.
• Press into a greased 9" pie dish.
• Filling:.
• Heat extra butter in a med-large saucepan.
• Cook vegetables and spices for about 3 minute.
• Combine remaining ingredients in a bowl and mix well.
• Transfer veg into rice base and cover egg mix.
• Cook in a moderate oven for about 40 min, or until set.
• Serve hot with a salad.

CURRIED VEGETABLE PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan, then cook the onion, garlic and chilli for 2-3 mins until tender. Stir in the garam masala, turmeric and cumin, then cook for a further 2-3 mins.
• Add carrots, parsnip, cauliflower and courgette to the pan with 300ml/1/2pt water, bring to the boil, then simmer for 5 mins until the vegetables are almost tender. Drain, reserving the cooking liquid, then mix with the peas.
• Melt butter in a small pan, stir in flour, then cook for 1 min. Add reserved vegetable cooking liquid, then cook, stirring, until it forms a thick sauce. Simmer for 3 mins, stirring, then remove from heat and stir in the yogurt, coriander, vegetables and seasoning. Leave to cool.
• Spoon the mixture into a 900ml pie dish. Brush the rim of the dish with water. Roll out pastry and use to cover the pie, pressing firmly on to the rim. Trim edges and press firmly to seal. Make a hole in the centre of the pie to allow steam to escape. Brush with the milk, place on a baking sheet and bake for 25-30 mins.

RICE VEGETABLE PIE

Steps:

• Cook rice according to package directions. Combine the rice, cheese, onion and mayonnaise; press onto the bottom and up the sides of a greased 7-in. pie plate. Set aside., In a microwave-safe bowl, combine the cauliflower, carrot, broccoli and water. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain., In a small saucepan, combine the mayonnaise, onion, flour, salt and pepper until blended; cook and stir until bubbly. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables. Pour into crust; sprinkle with cheese., Bake at 350° for 25-30 minutes, or until crust edges begin to brown. Let stand for 10 minutes before serving.

CURRY ROOT VEGETABLE POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
• Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
• 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.
• Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
• 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.
• Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.