This warming pot pie recipe features carrots, rutabaga, parsnips, beets and red potatoes in a mild curry sauce, in tender pastry for a great family meal.
This healthy, fast and easy to make vegetable and meat pot pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
1 cup carrots, thinly sliced
1 cup rutabaga, peeled and diced
1 cup parsnips, scrubbed and thinly sliced
1 cup canned beets, diced
1 cup red potatoes, skins on and thinly sliced
3 cups canned curry sauce
1 cup sour cream
1/3 cup golden raisins
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Combine carrots, rutabaga, parsnips, beets, red potatoes, curry sauce, sour cream and golden raisins. Spoon mixture into the pie. Assure that mixture completely fills all the space.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
