Name: Thai red curry vegetable pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 4 tablespoon red curry paste; 4 green onions, chopped; 400 millilitre can coconut milk; 2 cup vegetable stock; 2 tablespoon cornflour; 200 gram green beans, trimmed and halved; 200 gram cauliflower, cut into bite size florets; 200 gram broccoli, cut into bite-size florets; 200 gram button mushrooms, quartered; 300 gram pumpkin, peeled and cut into bite-size pieces; 1 small bunch coriander, chopped roughly; 1 sheet puff pastry, thawed

Ingredients

1 tablespoon vegetable oil

4 tablespoon red curry paste

4 green onions, chopped

400 millilitre can coconut milk

2 cup vegetable stock

2 tablespoon cornflour

200 gram green beans, trimmed and halved

200 gram cauliflower, cut into bite size florets

200 gram broccoli, cut into bite-size florets

200 gram button mushrooms, quartered

300 gram pumpkin, peeled and cut into bite-size pieces

1 small bunch coriander, chopped roughly

1 sheet puff pastry, thawed

Method

1.Preheat oven to 220°C (220°C fan-forced).

2.To make the filling; heat oil in saucepan over medium-high heat. Add curry paste and green onions; cook, stirring, for 3 minutes. Add coconut milk reserving 2 teaspoon for brushing pastry later. Bring to the boil and cook for 5 minutes until reduced and thickened slightly.

3.Combine stock and cornflour. Add to pan and stir until thickened. Add vegetables and coriander, return to boil and remove from heat.

4.To bake the pie, place filling in baking or pie dish and top with pastry. Brush pastry with remaining coconut milk. Bake for 25 to 30 minutes until pastry is puffed and golden. Serve.

Use a 2.5 litre capacity pie dish or baking dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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