Spicy Coconut Mushroom Potato Pot Pie

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  • Serves: 4
  • Prep Time: 15
  • Ready in: 15-20 mins
  • Difficulty: Easy
  • Print Recipe:
Spicy Coconut Mushroom Potato Pot Pie

Ingredients

  • Base Recipe
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 onion finely chopped
  • 2 cloves garlic, peeled and crushed
  • pinch chilli flakes
  • 200g baby spinach leaves
  • 1 large ripe tomatoe, chopped
  • Pot Pie
  • 2 tbsp oil
  • 2 tbsp fresh ginger finely chopped
  • 200g brown cap mushrooms
  • 1 x 400ml can coconut milk
  • 2 tbsp red Thai green curry paste
  • 2 tbsp cornflour
  • 2 tbsp water
  • 200g cooked green beans
  • 4 tbsp fresh coriander roughly chopped
  • 1 x 30cm square ready rolled puff paste, cut into 4 squares.

Method

Base Recipe

  • Heat the oil in a medium wok.
  • Add the spices (apart from the paprika) and cook for 20-30 seconds, do not burn.
  • Add the potatoes and mix well, season well with salt and pepper.
  • Add the paprika and spinach and cover with a lid.
  • Turn down the heat and cook for 4-5 minutes, stirring occasionally.
  • Once cooked, add the tomatoes stir well and re season.

Pot Pie

  • Pre heat the oven to 200C, gas 6.
  • Heat the oil and add the ginger and mushrooms and take a little colour.
  • Add the base mix from above and stir well.
  • Add the coconut milk and curry paste and bring to simmer.
  • Thicken with a little cornflour and water, then add the beans and coriander, season well.
  • Place into 4 ovenproof dishes.
  • Lightly egg the top of the dish and lay over squares of pastry, press and seal well.
  • Brush with beaten egg and make a small incision.
  • Place on a baking sheet and bake the pies until nicely browned and piping hot, probably 20 minutes.
  • Serve.

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