Ingredients

• 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
• 2 large (about 400g) desiree potatoes, peeled, cut into 2cm pieces
• 2 large (about 400g) parsnips, peeled, cut into 2cm pieces
• 60ml (1/4 cup) milk
• 40g butter, chopped
• Pinch of salt
• 1 tbs peanut oil
• 2 medium brown onions, halved, cut into thin wedges
• 2 garlic cloves, crushed
• 400g butternut pumpkin, peeled, cut into 2cm pieces
• 1 swede, peeled, cut into 2cm pieces
• 100g (1/3 cup) rogan josh curry paste (Patak's brand)
• 80ml (1/3 cup) chicken or vegetable stock
• 80ml (1/3 cup) coconut cream
• 1 x 250g pkt frozen spinach, thawed, excess liquid removed
• 1/4 cup loosely packed coarsely chopped fresh coriander

Description

Curried Vegetable Pies With Parsnip Mash Recipe - Use A 12.5cm-diameter Round Pastry Cutter To Cut 6 Discs From Pastry. Line Six Round 9cm (base Measurement) Pie Tins With Pastry. Place On A Baking Tray In The Fridge For 30...

View Full Recipe