Curried Vegetable Pie

Name: Curried Vegetable Pie
Yield: 10
Ingredients: 100.0g Onion, diced; 350.0g Zucchini, diced; 350.0g Carrot, diced; 500.0g Cauliflower, into florets; 80.0g KNORR Patak's Mild Curry Paste 1.05kg; 500.0ml Water; 44.0g CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg; 3.0x Sheets puff pastry, cut into rounds

A hearty full flavoured vegetarian option.

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Method

Onion, diced 100.0 g
Zucchini, diced 350.0 g
Carrot, diced 350.0 g
Cauliflower, into florets 500.0 g
KNORR Patak's Mild Curry Paste 1.05kg 80.0 g
KNORR Patak's Mild Curry Paste 1.05kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Water 500.0 ml
CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg 44.0 g
CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Unilever Food Solutions

Free Sample
Sheets puff pastry, cut into rounds 3.0 x

Indian

Aged Care

Vegetables

Main Meals

Australian

Pies & Quiche

A hearty full flavoured vegetarian option.

...

Preparation

Method
- Combine vegetables with KNORR Patak's Mild Curry Paste and roast for 25 minutes at 170 degree Celsius until tender.
- Heat water and CONTINENTAL Professional Gluten Free Thick Vegetable Soup Mix in a saucepan and bring to the boil, stirring continuously. Simmer for 10 minutes.
- Add vegetables to pan and stir to combine.
- Place vegetable mixture into a baking dish and top with pastry. Bake for 20 minutes at 180 degree Celsius or until pastry is crisp and golden.
- Serve vegetable pie with a side salad.
Serving Suggestion
- Side salad.
Tip
- Use any of the KNORR Patak’s range of pastes in this pie such as Vindaloo or Butter Chicken Paste.