WINTER CURRY POT PIES

Nothing gets more British than a curried pie! Inspired by the Rare Old Tom's origins on the streets of 17th century London during the Gin Craze, we dig in to a hearty winter warmer.

MAKES 4 PIES

Recipe courtesy of Cathie Lonnie & Alison Adams via Taste.com.au

INGREDIENTS

- 1 tbs rice bran oil 
- 1 brown onion 
- 1/4 cup korma curry paste 
- 2 potatoes, large dice 
- 2 large carrots, large dice 
- 300g cauliflower, cut into small florets 
- 1/2 cup thickened cream 
- 1/3 cup peas 
- 1/2 cup greek yoghurt 
- 2 tsp cornflour 
- 1 sheet frozen puff pastry 
- 1 egg, lightly beaten 

METHOD

Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add korma paste. Cook, stirring, for 1 minute or until fragrant. Add potato, carrot and cauliflower. Stir. Add 2 1/2 cups of cold water. Bring to the boil. Simmer, partially covered, for 40 minutes or until potato is tender. Remove from heat. 

Combine cream, yoghurt and cornflour in a bowl, and add to curry. Stir to combine for 3 minutes or until thickened. Add peas, season to taste and cool. 

Preheat oven to 200C fan-forced. Divide mixture between four 1 1/2 cup-capacity ovenproof dishes. Cut pastry sheet in quarters. Top dishes with pastry. Seal and brush with egg. Bake for 20 to 25 minutes or until golden. Serve. 

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