Princes bakery in Pontypridd used to sell chicken curry pies. They were delicious. So delicious in fact I thought they must be something you get everywhere. T had never heard of curry pie. I needed to rectify this. We’re trying to eat less meat this year. So

Vegetable Curry Pie

1 Onion

1 Large Carrot

1 Parsnip

1 Sweet Potato

5 Chestnut Mushrooms

1 Red Chilli

4 Cloves of Garlic

1 Thumb sized piece Ginger

1 tsp each Garam Massalla, Turmeric, Coriander

1 Tin Coconut Milk

Salt and Pepper to Taste

1 tsp Honey if you want a sweeter curry

Shortcrust Pastry ( shop bought or home made)

Roughly chop the onion, carrot, parsnip, sweet potato and mushrooms and sweat in olive oil with the curry spices and a good bit of seasoning.

Blitz up the chilli, garlic and ginger with some coarse salt and olive oil to make a rough paste.

Add into the pan and cook out.

Add a good splash of boiling water and simmer until the vegetables are tender. Add the coconut milk and cook out until you have a thick sauce and all the flavours have mingled.

Leave the curry to cool and roll out the pastry. Line a pie dish and add in the filling. Egg wash the pastry so the lid can stick. Put on a pastry lid. Press all around with a fork. Use the pastry trim to decorate if you like. Egg wash the top.

Bake on 170 for approximately 40 minutes.

Curry Pie. Its a thing!