Curried Vegetable Pie
A hearty full flavoured vegetarian option.
Ingredients
Method
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Onion, diced 100 g
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Zucchini, diced 350 g
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Carrot, diced 350 g
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Cauliflower, into florets 500 g
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Water 500 ml
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Sheets puff pastry, cut into rounds 3 x
Preparation
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Method
- Combine vegetables with KNORR Patak's Mild Curry Paste and roast for 25 minutes at 170 degree Celsius until tender.
- Heat water and CONTINENTAL Professional Gluten Free Thick Vegetable Soup Mix in a saucepan and bring to the boil, stirring continuously. Simmer for 10 minutes.
- Add vegetables to pan and stir to combine.
- Place vegetable mixture into a baking dish and top with pastry. Bake for 20 minutes at 180 degree Celsius or until pastry is crisp and golden.
- Serve vegetable pie with a side salad.
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Serving Suggestion
- Side salad.
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Tip
- Use any of the KNORR Patak's range of pastes in this pie such as Vindaloo or Butter Chicken Paste.
