Sunday, January 8, 2017

Thai Flavoured vegan Pie - Red Curry

This is a simple recipe for a pie.

Start with sautéing in a fry pan

1 diced red onion
1 half head of garlic crushed and chopped
When soft add
1 packet of Linda McCartney vege mince
2 tbs chilli sauce
2 tbs red curry paste (more if desired)
1 tbs mushroom oyster sauce (yes it is vegan, the mushrooms replace the oysters)
1 small tin coconut cream (270ml)

For the base, blind bake frozen shortbread pastry
(Basicly oil the pie dish then after thawing line with pastry sheets and weigh down, you can use dryed peas or ceramic weights, then cook for 30 minutes at 180c)

When cooked fill the base with the cooked filling top with thawed sheets of frozen puff pastry. Make sure to leave a gap for steam to escape, spray or brush with oil. Bake at 180c until golden.

Serve with a salad.

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