Coconut Curry Pot Pies
This versatile recipe can be made into individual pot pies or one large pie to share at your next gathering.
For Pie Dough
- 2-½ cups flour
- ½ teaspoon salt
- 1 cup 2 sticks cold butter
- 2 to 3 tablespoons ice cold water
- 1 egg beaten
- 2 cans 13-½ ounce each coconut milk
- 3-½ tablespoons curry powder
- 2 teaspoons salt
- 2 teaspoons cornstarch
- 3 cups chopped broccoli
- 2-½ cups chopped cauliflower
- 1 cup peas fresh or frozen
To make the pie dough
Combine flour and salt in a bowl. Cut the butter into cubes and work it into the flour with your hands or use a food processor and pulse until mixture looks like small peas. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Chill dough for at least one hour.
Heat an oven to 325°F. When the dough has chilled, roll out ½ of the pie dough. Cut it into six circles slightly larger than your oven-safe soup bowls or individual casserole dishes. Par-bake for 15 minutes, then set aside to cool before filling.
To make the filling
Pour the coconut milk in a saucepan and cook on medium heat. Add the curry powder, salt, and cornstarch and combine. Bring the sauce to a boil, stirring occasionally. Cook until sauce thickens. .
While sauce is cooking, steam the broccoli, cauliflower, and peas until tender. Once vegetables are cooked, add to thickened sauce and stir until well combined.
Fill the par-baked pot pie shells with the vegetable sauce mixture. Roll out the other half of the pie dough and cut into 6 circles to top each bowl. Brush with beaten egg. Bake until golden brown, about 25 minutes. Time may vary depending on pie sizes