Sort ingredients
mildredhubble
QR Code
Listen
Pdf
Begin by transferring the puff pastry to the refrigerator to thaw. While it thaws, prepare the filling ingredients by dicing, mincing, and grating as needed. Place the frozen green peas and carrots in a bowl with 2 tablespoons of water and microwave them for 30 seconds to thaw.
Heat a pot with vegetable oil over medium heat. Sauté the shallot for a few minutes until fragrant. Add the lemongrass, garlic, and ginger, cooking for another 2 minutes. Stir in the plant-based chicken, tofu, and sweet potato, mix everything, and cook for 5 minutes.
Next, add the seasonings and liquids to the pot. Stir to combine, cover with a lid, and simmer for 5 minutes.
Once the curry is cooked, transfer it to a baking dish and set it aside to cool. Preheat the oven to 400°F. Once the curry has cooled, cover it with the puff pastry sheet, pressing the edges with a fork to seal. Trim any excess dough, and cut two slits in an 'X' shape at the top to let steam escape. Brush the pastry with a mixture of plant milk and maple syrup for your vegan ‘egg’ wash.
Bake the pot pie for 25–30 minutes, or until the crust is golden brown. Let it cool for 5 minutes before serving. Enjoy it fresh and warm!