This rich pie has a delicious mixed veggie filling, made creamy with the addition of a little Greek yoghurt. The shortcrust pastry topping provides the perfect dipping instrument to mop up that delicious sauce!
- 1 x sheet savoury shortcrust pastry
- 225g cauliflower florets
- 1 onion
- 1 green chilli
- 2 garlic cloves
- 2 carrots
- 2 parsnips
- 1 courgette
- 75g frozen peas
- 1 tbsp. curry powder
- 1 tsp. each ground cumin and turmeric
- 2 tbsp. each butter and plain flour
- 5 tbsp. Greek yoghurt (you could also use double cream)
- 300ml veg stock
- Small handful freshly chopped coriander
Dice the onion. Mince the garlic. Halve the chilli lengthways and scrape the seeds out with the back of your knife. Dice the flesh. Dice the carrots and parsnips and slice the courgettes.
Heat the oven to 180C. Heat a little oil in a large frying pan and fry the onion, garlic and chilli together until tender and fragrant. Add the curry powder, cumin and turmeric and fry for a few minutes until fragrant.
Add the butter, cauliflower, carrots, parsnips and courgette. When the butter melts, stir in the flour to form a paste. Gradually stir in the stock, very slowly, stirring so that there are no lumps. Simmer for 5 minutes or until the veggies are tender.
Add the peas and stir to combine. Remove from the heat, then stir in the yoghurt, coriander and salt and pepper. Leave the mix to cool, then tip into a pie dish and roll over the shortcrust pastry. Make a hole in the top, crimp round the edges and brush with milk or beaten egg.
Bake for 25-35 minutes or until the pastry is golden and crisp. Leave to cool for 5 minutes before serving.