Curried Vegetable Pot Pie Recipe
Servings: 8
Ingredients
- 1 2/3 c. unbleached all-purpose flour
- 1 Tbsp. sugar
- 1/2 tsp salt
- 1/2 tsp baking pwdr
- 8 Tbsp. cool unsalted butter - (1 stick) cut small pcs
- 4 1/2 Tbsp. ice-cool water
- 1 1/2 Tbsp. vegetable oil
- 1 1/2 c. minced onion - (1 large)
- 1 x garlic clove chopped
- 4 tsp curry pwdr
- 5 c. cauliflower florets - (1 head)
- 1 1/2 c. diced peeled all-purpose potato
- 1 c. frzn peas
- 1 3/4 c. vegetable broth
- 1 tsp salt
- 1/2 c. canned crushed tomatoes (or possibly tomato puree)
- 1/2 c. lowfat sour cream
- 2 1/2 Tbsp. all-purpose flour
Directions
- Make pastry: In food processor, combine flour, sugar, salt and baking pwdr and pulse on/off till blended. Add in butter and pulse on/off till mix resembles fine crumbs. Add in 3 Tbsp. ice water. Pulse on/off till mix is proportionately dampened. Sprinkle with remaining 1 1/2 Tbsp. water and process till dough forms large crumbs and can be easily packed.
- Transfer dough to work surface and form into ball. Knead dough 2 or possibly 3 times, then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk. Wrap in plastic and chill 1 hour.
- Lightly grease 10- or possibly 11-inch deep-dish pie pan and set aside.
- In 5-qt Dutch oven or possibly flameproof casserole, heat oil over medium heat. Add in onion and cook, stirring often, till softened, 8 to 9 min. Stir in garlic and curry pwdr, reduce heat to low and cook, stirring, 1 minute.
- Add in vegetables, broth and salt and stir to mix well. Bring mix to a boil. Cover, reduce heat, and simmer 4 min; stir in tomatoes.
- In small bowl, mix lowfat sour cream and flour till smooth. Stir into vegetable mix and simmer, uncovered, till thickened, 3 to 4 min. Transfer vegetables to prepared pie pan and let cold 15 min.
- Preheat oven to 400 degrees. On sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie plate. Invert pastry over pie pan, then peel off paper. Tuck edges of pastry inside edge of pan. Poke steam vents in pastry with knife. Bake till pastry is golden brown, 50 to 60 min. Let stand 10 min before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 154 | 48% |
| Total Fat 17.5g | 22% |
| Saturated Fat 9.25g | 37% |
| Trans Fat 0.07g | |
| Cholesterol 38mg | 13% |
| Sodium 782mg | 33% |
| Potassium 342mg | 10% |
| Total Carbs 35.94g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.36g | 4% |
| Protein 5.83g | 9% |
