Curried Puff Pie

Name: Curried Puff Pie with Roasted Sweet Potato, Onion and Lentils
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 2 unit(s) Sweet Potato; 1 unit(s) Onion; ¾ pack(s) Puff Pastry Sheet; 1 carton(s) Lentils; 2 unit(s) Garlic Clove**; 50 grams Korma Curry Paste; 1 sachet(s) Curry Powder Mix; 150 grams Creme Fraiche; 10 grams Vegetable Stock Paste; 40 grams Mango Chutney; 150 milliliter(s) Water for the Sauce; 20 grams Butter

with Roasted Sweet Potato, Onion and Lentils

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Our Curried Puff Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Family Friendly

•Veggie

Allergens:

Cereals containing gluten

•Mustard

•Milk

•Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Onion

¾ pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

1 carton(s)

Lentils

2 unit(s)

Garlic Clove**

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Curry Powder Mix

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

40 grams

Mango Chutney

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)5396 kJ

Energy (kcal)1290 kcal

Fat68.1 g

of which saturates36.8 g

Carbohydrate143 g

of which sugars42.5 g

Protein22.9 g

Salt5.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Large Frying Pan

•Pan

•Oven dish

Instructions

Preheat your oven to 240°C/220°C fan/gas mark 9.

Peel the sweet potatoes and chop into 2cm chunks. Halve and peel the onion, then cut each half into 3 wedges.

Put the sweet potato chunks and onion wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Meanwhile, remove the puff pastry from your fridge and allow to come up to room temperature.

Drain and rinse the lentils in a sieve.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic, korma style paste and curry powder. Stir fry for 1 min. Season with salt and pepper.

Stir in the creme fraiche, vegetable stock paste, lentils and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 5-7 mins.

When the veg have roasted, stir them into the frying pan.

Stir in the mango chutney and butter (see pantry for amount). Taste and season with salt and pepper if needed.

Once the pie filling is cooked, transfer it to an appropriately sized ovenproof dish.

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Using the excess pastry, cut out as many decorative shapes as you want.

Pop your pastry creations on the pie and make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.