Curried Vegetable Potpies
· 1 package Frozen puff pastry dough
· 2 tbsp butter
· 2 leeks, sliced thinly *
· 2 cups parsnips, diced *
· 2 cups carrots, diced *
· 1 cup sweet potato, diced *
· ½ cup celery, diced *
· 2 tbsp flour
· 4 cups milk, or almond milk or rice milk
· 1 tbsp plus 1 tsp curry powder
· 1 cup peas or sliced green beans
Preheat oven to 350.
Melt butter and then add *, and cook for 5 minutes over medium heat. Add flour and stir for 1 minute. Stir in milk and curry powder and bring to a boil. Reduce heat and sinner until veggies are tender. Season with salt and pepper and add peas/beans.
Either pour mixture into individual ramekins or oval baking dish. If using ramekins, cut the rolled out puff pastry and cover the tops; if using oval dish, put rolled out puff pastry on the top of it.
Place on baking sheet and cook for 20 minutes or until pastry is golden. Let cool about 5 minutes before serving.
To freeze and enjoy later, don’t cook it. Place ramekins or oval dish (with puff pastry covering top) in the freezer. When ready, thaw and follow cooking directions above!
Adapted from Martha Stewart’s recipe in Martha Stewart’s Dinner at Home
Serve with Kale Waldorf Salad, Cabbage Salad in the RAW or plain green salad