Name: Vegetable Pie
Cook time: 95 min
Total time: 95 min
Yield: 6
Ingredients: 1/2 cup spinach; 1/2 cup bok choy; 1 onion; 1 pumpkin; 1 carrot; 1 sweet potato; 1 turnip; 1/4 cup corn cob kernels; 2 potato; 1 tomato; 1 tbs margarine; 3 tbs olive oil; 500.00 ml beef stock (liquid); 3 tbs curry powder; 2 tbs white vinegar; 1 apple chopped large; 3 egg; 1 cup cornflour; 1 1/2 cup tasty cheese; 2 sheets puff pastry; 2 tbs parmesan cheese

by davoh Last updated on 04/11/2025

Curry vegetable pie - all you need on a cold night.

- davoh

Ingredients

1/2 cup spinach
1/2 cup bok choy
1 onion
1 pumpkin
1 carrot
1 sweet potato
1 turnip
1/4 cup corn cob kernels
2 potato
1 tomato
1 tbs margarine
3 tbs olive oil
2 cups beef stock (liquid)
3 tbs curry powder
2 tbs white vinegar
1 apple chopped large
3 egg
1 cup cornflour
1 1/2 cup tasty cheese
2 sheets puff pastry
2 tbs parmesan cheese

Method

Step 1

Chop vegetables into small to medium sized pieces.
Step 2

Steam spinach and bok choy for approximately 20 minutes and then remove from heat.
Step 3

In a large saucepan or wok partly cook vegetables beginning with oil, onions, carrots, pumpkin and sweet potato before adding turnips, corn kernels and tomato.
Step 4

Add spinach, stock, curry powder, salt, pepper, apple and vinegar. Heat for approximately 20-30 minutes. Add beaten eggs and cornflour to allow mixture to thicken slightly.
Step 5

Layer a baking dish with pastry sheets.
Step 6

Add vegetable mix and sprinkle tasty cheese on top.
Step 7

Add another layer of pastry on top, sprinkle with Parmesan cheese if desired and bake at 180C for approximately 45 minutes, until pastry is golden brown.