Curry Root Vegetable Pot Pie Recipes

CURRY ROOT VEGETABLE POT PIE

Curry Root Vegetable Pot Pie image

I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

Provided by twogingers

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
1 ¾ cups parsnips, peeled and cut into 2-inch chunks
1 ¾ cups carrots, peeled and cut into 2-inch chunks
2 tablespoons olive oil
sea salt and ground black pepper to taste
1 tablespoon butter
1 cup chopped onion
2 tablespoons butter
1 ½ cups vegetable broth
½ cup whole milk
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder, or more to taste
1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

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.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g

SHEET PAN ROOT VEGETABLE POT PIE

Sheet Pan Root Vegetable Pot Pie image

If your favorite part of pot pie is the crust and you're vegetarian, this is the dish for you. A creamy sauce is poured over hearty root vegetables like carrots, parsnips and sweet potatoes and topped with layers of puff pastry. It takes less than 30 minutes to whip up, making it perfect for a weeknight dinner with just a few dishes to clean!

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for greasing
3 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon ground cinnamon
Pinch ground allspice
2/3 cup all-purpose flour, plus more for dusting
3 cups low-sodium vegetable broth
Kosher salt and freshly ground black pepper
2 medium sweet potatoes, chopped into 1/4-inch cubes (about 3 cups)
3 large carrots, peeled and sliced into thin half-moons (about 2 cups)
3 large parsnips, peeled and sliced into thin half-moons (about 2 cups)
2 stalks celery, finely diced
One 14-ounce bag frozen pearl onions, thawed and drained
Two 17.3-ounce packages puff pastry, thawed (4 sheets)
1 large egg

Steps:

Preheat the oven to 400 degrees F. Spray a half sheet pan (18-by-13-inches) with cooking spray.
Put the butter, thyme, cinnamon and allspice in a small saucepan over medium heat and cook until the butter melts, about 1 minute. Whisk in the flour and cook, stirring constantly, until the mixture is a sandy consistency, about 1 minute. Pour in the vegetable broth, whisking constantly, until smooth. Stir in 2 teaspoons salt and a few grinds of pepper and bring to a boil, about 2 minutes. Reduce the heat to medium-low and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
Meanwhile, put the sweet potatoes, carrots, parsnips, celery, pearl onions, 1 teaspoon salt and a few grinds of pepper on the prepared half sheet pan and toss to combine. Set aside.
Stack the 4 puff pastry sheets on top of each other on a lightly floured surface. Roll out the puff pastry to a 20-by-15-inch rectangle. Pour the gravy on top of the vegetables on the sheet pan and toss together to coat. Place the puff pastry evenly over the filling so there is about a 1-inch overhang on the edges. Trim the overhang with kitchen shears, making sure that the filling stays completely covered. Using the shears, make 12 small X marks all over the pastry; these slits will help steam escape. Beat the egg with a splash of water in a small bowl. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes. Let the pot pie cool for 10 minutes, then slice and serve.

WINTER-VEGETABLE RED-CURRY POTPIE

Winter-Vegetable Red-Curry Potpie image

A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 50m

Number Of Ingredients 3

Ingredients

1/2 recipe Winter-Vegetable Red Curry, cooled
All-purpose flour, for dusting
8 ounces (1/2 package) all-butter puff pastry

Steps:

Preheat oven to 425 degrees. Place curry in a 9-inch pie dish. On a lightly floured surface, roll out pastry to a 10 1/2-inch square; cut 3 large vents in center, then place over curry, pressing gently to cover rim of pie dish. Place pie dish on a baking sheet; bake until potpie is golden and bubbly (tent with foil if pastry is getting too dark, tent with foil), about 30 minutes. Let cool 15 minutes before serving.

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