Veggie Curry Pies

Name: Veggie Curry Pies
Ingredients: 1 tbsp vegetable oil; 1 None onion, sliced thinly; 2 tbsp Penang curry paste; 1 cup coconut milk; 2 None baby eggplants, peeled, sliced; 1 None potato, cut into 3/4-inch cubes; 1 None sweet potato, cut into 3/4-inch cubes; 1 tbsp lime juice; 1 tsp sesame oil; 2/3 cup coarsely chopped roasted cashews; 4 oz frozen peas; 2 sheets frozen puff pastry, thawed; 1 None egg, beaten lightly

13 ingredients

4 steps

Ingredients

1 tbsp vegetable oil
1 None onion, sliced thinly
2 tbsp Penang curry paste
1 cup coconut milk
2 None baby eggplants, peeled, sliced
1 None potato, cut into 3/4-inch cubes
1 None sweet potato, cut into 3/4-inch cubes
1 tbsp lime juice
1 tsp sesame oil
2/3 cup coarsely chopped roasted cashews
4 oz frozen peas
2 sheets frozen puff pastry, thawed
1 None egg, beaten lightly

Directions

1

Preheat oven to 400°F. Arrange 4 ramekins on a baking tray.
2

Heat vegetable oil in a medium saucepan over medium-high heat. Cook onion, stirring, for 3 mins, or until softened. Add curry paste and cook for 2 mins, or until fragrant. Stir in coconut milk. Bring to a simmer and add eggplants, potato and sweet potato. Cook, covered, for 10 mins, or until vegetables are tender. Remove from heat and stir in lime juice, sesame oil, cashews and peas. Season to taste. Transfer to a shallow baking tray and let cool in freezer for 5 mins.
3

Meanwhile, cut 4 rounds from puff pastry, each 3/4 inch larger than ramekins.
4

Distribute curry mixture between ramekins. Lightly brush outer rims with egg wash and cover with puff pastry lids, pressing overhanging pastry against sides. Brush lids with egg wash then cut a small slit in the top of each lid. Bake for 15 mins, or until golden brown.