It’s Fall baby! It’s an to the end of the 100 degree days and a promise of beautiful colors, cool evenings and toasty campfires. It’s also comfort food season. Like pot pie comfort food. I’m all about the comfort food. Food needs to comfort your soul, needs to make you feel all warm and snuggly inside. It helps if that food also tastes great. There’s something about the warm, fragrant smell of curry, that makes my heart sing. Makes my tummy rumble, if you know what I mean. Anticipation! Let’s get this show on the road!
Here’s what you’ll need – One package of puff pastry. Take out one pastry and save the other for another use. Cover the puff pastry with a damp towel, so it won’t dry out.
I forgot to cover mine up and the edges dried out. It still worked just fine, it was just a mess to look at. You’ll see that later. I share my mistakes as well as my success. So, do what I say, not what I do. Ok?
You’ll also need a few other things –
Some cauliflower florets, crimini mushrooms, onion, carrots, celery, frozen peas, vegetable broth, curry powder, flower, parsley, salt & pepper, and some heavy cream. My coop now offers organic milk from some of Alabama’s happiest cows. It’s great stuff. I even used that heavy cream to make the butter you’ll see later, too!
Place your cauliflower in a microwave safe dish.
Add in 2 tablespoons of water, cover with plastic wrap, poke a vent hole in it and microwave for a couple of minutes until it’s crisp tender. Drain off the water and set it aside. If you’re not a fan of cauliflower, use a potato. Matter of fact, change out the veggies to what YOU like. It’s your pot pie after all.
Get out a large saute pan and melt some butter in it, over a medium heat. Add in the onions. Now is a good time to preheat the oven to 400º.
Cook for 2 minutes, then add in the carrots.
After another 2 minutes, then add in the celery and mushrooms.
Cook for 5 more minutes. While those are cooking, pour the cream and broth in a microwave safe cup and heat in the microwave for 2 minutes. You want it to get hot, but not boil. Set it aside.
Now, add more butter to the veggies in the pan.
Add in the flour and curry powder.
Mix it up and cook for a minute.
Add in the hot broth mixture and stir it up.
Bring to a boil and cook until thickened, about 8 minutes.
When it’s thickened, add in the cauliflower, frozen peas, parsley, salt and pepper –
and mix it all together. Turn off the heat.
Unfold the puff pastry on a lightly floured board. See how sad mine looks? I didn’t show it the love. It stuck all together and the edges dried out. But, I pinched the tears together and rolled it flat again. All fixed! Almost.
Flip your pie pan upside down over the pastry and cut off whatever sticks out. Like this – hey, where’s that picture. Oh, I forgot to take it. Dang. So here’s a picture of my cutting tools instead. The pizza roller was the best choice for the job.
Butter the inside of a large pie pan.
Then, fill it with the vegetable curry mix.
Top it with the puff pastry, tucking in the sides.
Cut a couple of vent holes in the top of the pastry. You can cut some decorative leaves or whatever out of the pastry scraps. Just dampen the undersides and stick to the top of the pastry. I put my pie dish on a foil covered pan before I slid it in the oven. A little preventive boil over protection.
Bake for about 25 minutes, but check it after 20 minutes. Don’t want the puff pastry to burn. When the top is golden brown and the pot pie has bubbled up around the edges, pull that baby out!
Give it a little parsley garnish and call the crew in for dinner!
- 1 package puff pastry
- 2 cups cauliflower florets
- 1 cup chopped onion
- 1 cup sliced carrots
- ½ cup chopped celery
- 8 oz crimini mushrooms, cut into quarters
- 3 tablespoons butter - divided
- 1½ cups vegetable broth
- ½ cup heavy cream
- 3 Tablespoons flour
- 1 Tablespoon curry powder
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ¼ cup fresh chopped parsley
- 1 cup frozen peas
- Preheat oven to 400 degrees F. Butter a large pie dish and set aside.
- Open box of puff pastry and remove one pastry. Allow pastry to come to room temperature, covered with a slightly damp paper towel. Re-wrap remaining pastry for another use.
- Place cauliflower and 2 tablespoons of water in a microwave safe dish. Cover with plastic wrap, poke a vent hole in it and microwave for 3 to 4 minutes until crisp tender. Drain, set aside to cool.
- In a saute pan, over medium heat, melt 1 tablespoon of butter and saute the onions. After 2 minutes, stir in the diced carrots. Cook for 2 more minutes, then, add in the celery and mushrooms. Cook an additional 5 minutes.
- While the vegetables are cooking, add the broth and cream to a microwave safe dish. Heat in microwave until hot, but not boiling, about 2 minutes. Set aside.
- Add 2 more tablespoons of butter to the vegetable mix, add in the flour and curry and cook, stirring, for 1 minute. Whisk in the hot broth mixture and cook until thickened, about 8 minutes. Add the salt and pepper. Mix in the steamed cauliflower, frozen peas and parsley. Turn off heat.
- Unfold puff pastry on a lightly floured cutting board. Pinch together any tears and press seams flat. If necessary, roll the pastry out to fit your baking dish. Place pie pan upside down on the pastry and trim puff pastry to fit.
- Pour vegetable curry mix into the buttered pie pan. Top with puff pastry, tucking in edges. If desired, cut decorative shapes out of the scrap pastry, dampen bottoms with water and attach to the pastry. Cut 4 vent holes in pastry for steam to escape. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.