Ingredients
MAKES 12
Method
- Preheat the oven to 180°C.
- Heat a pot over a high heat, then add the onions and dry sauté (no oil) for a few minutes. Add the garlic, curry powder, coconut milk, stock, soy sauce, sugar, and all the frozen and fresh vegetables. Mix well.
- Make a slurry by mixing a little water into the flour. Add this to the pot and stir constantly until the mixture boils. Lower the heat and simmer for 5 minutes.
- Cut each sheet of puff pastry into quarters. Press a piece of puff pastry into the holes of two large muffin trays to form the bases of 12 pies. Fill each one with vegetable curry mixture. Place a puff pastry lid on top of each top and brush with soy milk.
- Bake in the oven for 20 minutes or until the pastry is cooked and golden. Carefully remove the pies from the muffin trays and place on a cake rack to slightly cool before serving.
TIP: To make your own wholefood coconut milk, soak ½ cup of coconut flakes in 2 cups water overnight. Then blend in a high-speed blender until smooth.
