Curry Pot Pies
19 June 2022
Whether you’re all wrapped up in your cosiest blanket this Winter season or not, these curry pot pies will surely tingle your palette and make the perfect midweek dinner.
It’s Winter here in the Southern Hemisphere but wherever you are, whether you’re all wrapped up in your cosiest blanket or baking in the Summer sun, these individual pot pies are savoury, comforting and delicious.
Honestly, whoever thought of the idea of individual pot pies is a freaking genius. Literally straight from oven and onto your placemats: no mess dividing between plates. It’s clean, straight forward and my OCD self can definitely appreciate the puff pastry staying puffed and crispy, not mushed while being divided. Am I the only one who thinks this?
Ingredients
3 chicken thighs, skinless and cubed (or 250g beef)
2 carrots, peeled and cubed
1 large onion, diced
2 small rosette potatoes, peeled and cubed
3 garlic gloves, minced
2 cups chicken stock,unsalted
1-2 tbs curry powder (depending on your spice tolerance)
2tbs corn starch (for your corn starch slurry)
Soy sauce, to taste
Puff pastry sheets
Keep in mind the smaller your cut your vegetables, the faster they will cook. It’s a balancing act between time and texture so pick your battle!
Method
The filling is super easy to make and it’s all in one pot, so no excuses!
First preheat your oven to 200C or 390F and then make your cornstarch slurry by combining the cornstarch with 4 tablespoons of water. Set aside.
To make up your filling, first cook your protein in a pot with some olive oil over medium to high heat. Once browned, remove from pot and add in your veggies, cook until 80% done and sprinkle in your favourite brand of curry powder. Sauté the mixture for 1-2 minutes then add in your chicken stock and remember to scrap off the flavours at the bottom of your pan!
Add back in your cooked chicken and cornstarch slurry (your cornstarch probably has sunk down to the bottom so remember to give it a stir before pouring it in). Note: you don’t have to use the entire slurry! Add a little bit at a time while stirring constantly to reach desired consistency. Add soy sauce to season to taste.
Divide the mixture into individual ramekins and top with puff pastry dough. Bake the pies for approximately 30 minutes or until the puff pastry is golden brown.
And serve! (be careful, it’s hot).
Curry Pot Pies
Ingredients
- 3 chicken thighs, skinless and cubed (you could also use same quantity with beef)
- 2 carrots, peeled and cubed
- 1 large onion, diced
- 2 small rosette potatoes, peeled and cubed
- 3 garlic gloves, minced
- 2 cup chicken stock
- 1-2 tbsp curry powder
- 2 tbsp corn starch
- Soy sauce
- 1 Puff pastry sheet
Instructions
- Preheat your oven to 200C / 390F. Make your cornstarch slurry by combining the cornstarch with 4 tbs water and stir well.
- In a pot with olive oil over medium heat, sauté the chicken until golden brown. Remove and side aside
- In the same pot, add in the vegetables and sauté until 80% cooked (roughly 5-10 mins). Sprinkle in the curry powder and coat the vegetables in the hot pot for 2 mins.
- Add in the chicken stock, the cooked chicken and the cornstarch slurry (note: you don’t have to add the whole thing in, add just enough to get desired consistency). Remember to scratch the bottom of the pot, let simmer until thick and add soy sauce to taste (i did 2-3 tbs).
- Divide mixture into individual ramekins. Cover with puff pastry and egg wash. Make a small slit for steam to escape. Bake for approx 30 mins or until golden brown.