Tuesday, January 24, 2012

Vegetable Curry Pies


I have noticed that when my kids help me cook something, they are more inclined to eat it. I wanted some vegetable curry pies and I wanted my kids to eat dinner too,  so I set up a little cooking project for them - they love cooking!


I did five bowls - potatoes, carrots, corn, green beans and grated cheddar. I chopped the potatoes and carrots into small cubes (1/3 inch) and boiled them until they were cooked but not falling apart. The corn and green beans were frozen and I didn't bother cooking them as they'd thaw on the counter and cook in the oven. Taking some pie dough, I rolled it out and cut out large circles. I put each circle on a plate and let my kids go to town. They happily navigated filling their pies and sealing them.



In the interest of fun, instead of doing classic slits in the dough, I cut the first letter of their name so they could identify their pies after they came out of the oven.

I think we will do this again but their filling was a little bland and it could have used a little more liquid - the cheese was the only real moisture which wasn't quite enough. I was thinking of trying to mix 1/4 cup of flavorful broth in with the potatoes next time, like a pot pie filling consistency.

For myself, I got a little more creative and made a quick and easy vegetable curry that I loved. Biting into the flaky, buttery crust to a lightly sweet and spicy curry was a blissful contrast.


Vegetable Curry Pies
Makes about 12 pies

2 cups flour
1 tsp salt
16 T cold unsalted butter

1 T Oil (I used coconut oil but any high heat oil is fine)
10 mushrooms
1/2 small head of cauliflower
2 - 3 carrots
1/2 onion
1 T mild curry powder
1 T brown sugar
1/3 cup coconut milk
1 tsp red pepper flakes

Whisk the flour and salt together in a large bowl. Cut the butter into 1/2 inch cubes. Spread them evenly over the flour mixture and using your hands or a fork, blend the flour and butter together. Add about 1/2 cup of ice water and smear the mixture together with the back of a wooden spoon and your hands until it holds together as a ball (you may need to add more water).

The vegetables are tucked into a relatively small pastry so small pieces work best! I chopped the carrots into 1/4 inch pieces and the  cauliflower into small florets. Wipe the mushrooms free of dirt and slice them.

In a large frying pan, heat the oil over medium heat. Put the onion in and cook until translucent, stirring occasionally.  Add the carrots and mushrooms and cook for a few minutes. Add the cauliflower.

Sprinkle the curry powder, brown sugar and salt over the mixture. Add the coconut milk and a little water (about 1/4 cup). Add the red pepper flakes and stir to coat all the vegetables. Simmer until the vegetables are soft, the mixture has thickened and most, but not all the liquid has evaporated. The mixture should look wet but not be dripping if you scoop some up in a spoon. If it is too wet, the pastry will get soggy.

Take the dough out of the fridge, cut it in half and we-wrap the second half and return it to the fridge. Throw some flour down on a clean surface and roll out your dough (to a little more than 1/8" thick). Cut out five inch circles. Spoon 3 T or so of filling onto one half leaving an edge. Fold the circle in half (so it looks like a half moon) and pinch the edges together. Bake for about 30 minutes.

Meal Suggestion: Serve with a green salad and yogurt soup.

2 comments:

  1. Are the pie dough circles 8 inches in diameter? The picture somehow makes it seem smaller. Thanks!

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  2. Hi JLovejoy, They are just five inches, thank you for pointing that out. I will correct that! If you want bigger pies though, you could cut out eight inch circles. Much smaller than five would get hard to work with though because you need enough space to put the filling, fold them and pinch the outside together. Let me know how they turn out!

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