Green Curry Veggie Pot Pies

Ingredients:

1 tablespoon (15 ml) olive oil

½ onion, chopped

3 tablespoons (45 ml) green curry paste

1 can (14-ounce/396 g) coconut milk

½ cup (120 ml) cubed carrots

1 head broccoli, trimmed and cut into florets, stalk cut into cubes

½ cup (120 ml) halved green beans

½ cup (120 ml) quartered button mushrooms

½ cup (120ml) chopped fennel bulb

1/3 cup (80 ml) peas

1 ½ cups (350 ml) vegetable stock

Slurry of 2 tablespoons (30 ml) cornstarch dissolved in 2 tablespoons (30 ml) water

1 sheet puff pastry, thawed

1 egg, beaten with 1 teaspoon (5 ml) water, for egg wash

Method:

Preheat oven to 425 F (225 C). Grease a round baking dish.

Heat oil in a large pan over medium-high heat. Add onions and sauté 1-2 minutes, until translucent.

Stir in green curry paste, mashing to combine. Pour in coconut milk and bring to a simmer.

Add the carrots, broccoli, green beans, mushrooms, fennel, and veggie stock and bring to a boil.

Whisk the cornstarch slurry into the sauce.

Mix in the peas, bring back to a boil, then reduce heat and cook for 5-10 minutes.

Remove from heat and transfer to a greased baking dish.

Lightly flour a clean work surface. Roll out puff pastry into large circle to fit the baking dish.

Fit dough over baking dish. Crimp edges. Trim edges. Pierce dough with a knife.

Brush the pastry with egg wash.

Bake for 25-30 minutes until pastry is golden.

Let cool before serving.

Enjoy!