Did you know the 4th of July is not only Independence Day in America but it is also Independence From Meat Day. Yeah I know it does sound like a bit of a cheesy day but as part of my journey to reduce my families carbon footprint, I am trying to reduce the amount of meat I eat (for now my family are dedicated meat eaters).
When my diet includes more veggies than meat I definitely feel better but right now it is not sustainable for me to do daily. That doesn’t mean I don’t keep trying.
One of the things Cameron and I eat a lot of is chickpeas and lentils in curries. It is our favourite thing to have for lunches. I recently introduced Cameron to KOO’s Mixed Curry Vegetables, which really are such quick and easy meals.
I will admit that I am not big on buying tinned stuff but this is one of those things that remind me of my childhood and the convenience for me is important. A tin of curry vegetables heated up in the microwave is the easiest lunch you can get.
This pie recipe combines the curry veggies with pastry, it is a match made in heaven! And you all know by now I am all about those quick dinner meals and this one is beyond simple. You don’t even really have to cook anything. If you have time on your hands and want to get fancy you could make individual pies using cupcake trays.
Crusty Mixed Vegetable Pie
- 400 g puff pastry, thawed
- 6 medium potatoes, peeled and diced
- 50 g butter
- Salt and pepper, to taste
- 1 can KOO Mixed Vegetables in Cape Malay Curry Sauce
- 1/2 cup Cheese, grated
- 1 egg, beaten
- Preheat oven to 180 degrees C. Line a baking sheet with baking paper.
- Boil potatoes until done. Add butter to potatoes, season with salt and
pepper and mash well until smooth.
- Add KOO Mixed Vegetables in Cape Malay Curry Sauce and mix with mashed potatoes, add cheese and mix well.
- Roll out pastry onto a lightly floured working surface, using a rolling
- Spoon the vegetable mash onto one half of the pastry sheet, moisten the
edges with water. Fold the pastry over the vegetable filling and stick the
edges together, pressing down with a fork to seal.
Brush top of pie with egg wash and transfer pie
onto a baking sheet. Bake in oven until pie is golden and flaky.