WILD FIELDS VEGETABLE CURRY PIES

WILD FIELDS VEGETABLE CURRY PIES

A drop in temperature calls for a hearty, comforting and satiating dish. These Wild Fields Veggie Curry Pies do the trick, delivering on umami flavour, ingredient simplicity and overall heartiness. Packed with veggies and boasting immune goodness, these 100% wholesome, gluten-free pies are sure to make it onto your weeknight meal rotation.

 

The hero ingredient is our Wild Fields Mushroom broth powder. Infused with four kinds of medicinal mushrooms, red miso and packed full of vitamins, this beauty is the perfect addition to any savoury dish.

 

 

 

Make Time: 1hour 10 minutes

Servings: 6 Pies

 

INGREDIENTS:

 

DRY

  • 1 ¼ cups cauliflower small florets (remove stalk)
  • ¾ cup Broccoli cut into small pieces
  • 2 tbsp onion, finely diced
  • ¾ cup carrot diced to 1/4 cm cubes
  • 3 cloves garlic minced
  • ¾ cup green peas
  • 1 tbsp curry powder
  • 2 tsp Knowrish Well Wild Fields Immunity Mushroom broth powder
  • 1 tsp flour (GF thickener)
  • 4 sheets puff pastry ( GF)
  • ¼ tsp sugar
  • chili powder (optional)
  • Salt to taste

 

WET

  • 1 can coconut cream 400ml
  • 2 tbsp vegetable oil
  • Nut butter ( melted to brush on pastry)
  • 1 tsp water ( for the flour as a thickener)

 

METHOD:

 

  1. Add the onion to a large frying pan over medium heat and cook until transparent. Continue to sauté for a few minutes then add the garlic and vegetables.
  2. Stir in the coconut cream, curry powder, and Wild Fields mushroom broth powder until the vegetables are almost done.
  3. Scrape the bottom of the pan to make sure it does not burn. Toss the peas with a pinch of salt and chile powder to taste. Allow for 10 minutes of simmering time, or until the sauce has thickened
  4. Remove the pan from the stove so as not to overcook the vegetables. Set aside and let the mixture cool slightly.
  5. To prepare the pies, take the puff pastry out of the freezer and set it on the counter to thaw for about 5 minutes—Preheat the oven to 180 degrees Celsius. Alternatively, you can use a pie maker.
  6. Cut out four circles, each at least 1.5 cm larger than the edge of the pie tin. These will be for the pie's base and four circles that are the exact size of the tin's top.
  7. Spray 4 individual pie tins with nonstick cooking spray and press the bigger circle of pastry into them. Add spoonfuls of the veggie mixture into the tin until it is completely filled. Brush the melted nut butter around the edge of the pastry and set the smaller circle on top, pushing the edges down with a fork.
  8. Cut a hole in the top center of the pie to allow steam to release in the oven, and brush the top with nut butter. Place the tins on a baking tray and bake for 20 minutes, or until golden brown on top. Immediately serve.
  9. If you are using a pie maker- it should be golden brown within 8-10 Minutes

 

TIPS:

  • You can use other vegetables like spinach, sweet potatoes, pumpkin and can add diced firm tofu
  • When using curry paste gradually add small amounts because they can be either too strong, too spicy, or too salty. You can use half curry powder and half paste
  • Check the vegetables are not overcooked or they will get too mushy
  • If using pie maker, preheat for at least 2 minutes prior to cooking

 

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