Curried Vegetable Pie
A hearty full flavoured vegetarian option.
Ingredients per serve
Curried Vegetable Pie
−
+
€0.0
Method
Onion, diced
/g
100.0 g
0%
Zucchini, diced
/g
350.0 g
0%
Carrot, diced
/g
350.0 g
0%
Cauliflower, into florets
/g
500.0 g
0%
KNORR Patak's Mild Curry Paste 1.05 kg
/g
80.0 g
0%
Water
/ml
500.0 ml
0%
CONTINENTAL Professional Gluten Free Thick Vegetable Soup Mix 1.9kg
/g
44.0 g
0%
Quick and Easy To Use
Bain Marie Stable
Sheets puff pastry, cut into rounds
/x
3.0 x
0%
/
Method
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Onion, diced 100.0 g
-
Zucchini, diced 350.0 g
-
Carrot, diced 350.0 g
-
Cauliflower, into florets 500.0 g
-
Water 500.0 ml
-
Sheets puff pastry, cut into rounds 3.0 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.
