Spicy Coconut Mushroom Potato Pot Pie
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5
rating (0 votes)
Serves:
4
Prep Time:
15
Ready in:
15-20 mins
Difficulty:
Easy
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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.
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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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