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I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it’s even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.
Ingredients
- 1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
- 1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
- 1 ¾ cups parsnips, peeled and cut into 2-inch chunks
- 1 ¾ cups carrots, peeled and cut into 2-inch chunks
- 2 tablespoons olive oil
- sea salt and ground black pepper to taste
- 1 tablespoon butter
- 1 cup chopped onion
- 2 tablespoons butter
- 1 ½ cups vegetable broth
- ½ cup whole milk
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons curry powder, or more to taste
- 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
Step 3
Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
Step 4
Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
Step 5
Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
Step 6
Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
Step 7
Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 518 | |
| % Daily Value * | |
| Total Fat32g | 41% |
| Saturated Fat9g | 47% |
| Cholesterol13mg | 4% |
| Sodium356mg | 15% |
| Total Carbohydrate53g | 19% |
| Dietary Fiber5g | 19% |
| Total Sugars7g | |
| Protein7g | |
| Vitamin C12mg | 59% |
| Calcium67mg | 5% |
| Iron3mg | 17% |
| Potassium553mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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