Receta Curried chickpea pot pie
Curried chickpea pot pie
February 20, 2014 by Becca John 12 Comments
If I had to describe my perfect comfort food item, ‘creamy’ would definitely be a word I would use. There would also certainly be pastry involved. And, just to pull it back from heart-attack status, I’d include some chickpeas and plenty of veg.
In other words, this chickpea pot pie is pretty damn close to perfect. Flavoured with just a hint of curry to cut through the creaminess, it’s the ultimate comforting winter dinner.
There’s nothing more inviting than a flat piece of pastry just waiting to be broken open…
Of course, feel free to prepare your veg from scratch if you prefer. That’s your prerogative (is that right? That first ‘r’ always catches me out. It looks so wrong!).
And now I’m going to be singing that Britney Spears song for the rest of my life. Great.
Curried chickpea pot pie
Author: Becca @ Amuse Your Bouche
Recipe type: Main meal
Serves: 3
Ingredients
- 20g butter
- ½ onion, diced
- 2 cloves garlic, minced
- 1½ tbsp plain flour
- 3 tbsp milk
- 100ml vegetable stock
- 175g frozen vegetable mix (mine had carrots, peas, green beans and corn)
- 400g tin chickpeas, drained (240g when drained)
- 1 tsp mild curry powder
- Black pepper
- 250g puff pastry
- Flour for rolling
Instructions
Melt the butter in a saucepan, and cook the onion and garlic over a medium heat for a couple of minutes. Turn the heat down a little and add the flour. Cook for one more minute, stirring constantly, and then add the milk and vegetable stock a little at a time, stirring to allow the mixture to come together before adding more.
Add the frozen vegetables, chickpeas, curry powder and plenty of black pepper, and leave to simmer gently while you prepare the pastry.
Heat the oven to 200°C (Gas Mark 6 / 400°F).
Roll out the pastry on a floured surface, and cut into pieces that are big enough to cover your baking dishes. I made two smallish pies, but I probably could have managed 3 because they were a little too big for one person. Alternatively, you could make one big pie.
Distribute the filling mixture evenly between your dishes, and lay the pastry on top, pressing around the edge to seal. Cut off any extreme excess but leave a little around the edge because the pastry will shrink a bit as it cooks. Make a couple of holes in the top of each pie with a knife to allow steam to escape.
Place the pie dishes on a baking sheet, and bake for around 30 minutes, until the pastry is crisp and puffed up.
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