Curried Vegetable Pie
A hearty full flavoured vegetarian option.
Ingredients
Method
-
Onion, diced 100 g
-
Zucchini, diced 350 g
-
Carrot, diced 350 g
-
Cauliflower, into florets 500 g
-
Water 500 ml
-
Sheets puff pastry, cut into rounds 3 x
Preparation
-
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.
-
Serving Suggestion
- Side salad.
-
Tip
- Use any of the KNORR Patak's range of pastes in this pie such as Vindaloo or Butter Chicken Paste.