Mini-Vegetarian Curried Pot Pies


2 2/3 cups            MAYA All-Purpose Flour, sifted
2/3 cup                 butter
2 pieces                eggyolk
3-5 tablespoons    cold water
½ teaspoon           salt
3 tablespoons        clarified butter
2 cloves                 garlic, minced
1 piece                  onion, sliced
2 cups                   vegetables, chopped and blanched (potatoes, carrots, green beans)
½ cup                    frozen green peas, thawed
1 cup                     firm tofu, crumbled
2 teaspoons          curry powder
salt and pepper to taste
3 pieces                 eggs
¾ cup                    all purpose cream
½ cup                    fresh milk
pinch nutmeg
eggwash (milk & eggyolk mixture)

  1. Preheat oven to 375°F/190°C.
  2. Lightly grease eight 3 oz. ramekins. Set aside.
  3. Put the sifted flour in a bowl. Using your fingers or pastry blender, cut the butter into the flour until it resembles coarse crumbs. Make a well at the center.  Set aside.
  4. In another bowl, beat eggyolks, water and salt. Pour egg mixture into the well and lightly combine with the flour until it forms a dough.
  5. Chill dough for at least 30 minutes for easy handling.
  6. Roll out dough on a lightly floured surface until 1/8 –inch thick,  divide the dough into 8 equal square portions set aside.
  7. Sauté garlic and onion in butter. Add in all the vegetables and cook for 2 minutes or until soft and tender.
  8. Mix in the tofu and curry powder. Season with salt and pepper.  Set aside.
  9. In a separate bowl, beat together the eggs, cream, milk, nutmeg, salt and pepper and  parsley. Set aside.

To Assemble:

  1. Divide the cooked vegetable mixture into ramekins and pour the egg mixture but do not overflow.
  2. Cover ramekins with the square dough – seal edge.
  3. Cut a cross at center of crust. Fold corner of dough to show filling.
  4. Brush with eggwash then bake pot pies for 20-25 minutes or until set and top is golden brown.
  5. Best served warm.

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