mains

curried vegie pies with minted yoghurt

makes 8 | prep 20 mins (+ cooling) | cooking 40 mins

2 tsp vegetable oil
1 small onion, finely chopped
2 tbs korma curry paste
400g potatoes, peeled, cut into 7mm pieces
1 carrot, peeled, chopped into 7mm pieces
125g cherry tomatoes, chopped
180ml ( 3/4 cup) vegetable stock
60ml ( 1/4 cup) coconut cream
80g ( 1/2 cup) frozen peas
2 sheets frozen shortcrust pastry, just thawed
2 sheets frozen puff pastry, just thawed 1 egg, lightly whisked
260g (1 cup) natural yoghurt
1/3 cup fresh mint leaves, plus extra, to serve

1 Heat the oil in a large, deep frying pan over medium heat. Add the onion and cook for 3 minutes or until softened. Stir in the curry paste and cook for 1 minute. Add the potato, carrot, tomato and stock. Stir to combine. Cover and bring to a simmer. Cook, stirring occasionally, for 10 minutes or until the vegetables are just tender.

2 Stir in the coconut cream and peas. Return to a simmer, uncovered. Cook for 5 minutes or until the liquid has reduced to a thick coating on the vegetables. Season then set aside to cool.

3 Use the pie maker pastry cutters to cut 8 large discs from shortcrust pastry and 8 small discs from puff pastry. Use a small decorative pastry cutter or knife to cut 8 shapes from the pastry scraps to decorate the tops, if you like.

4 Lightly grease the pie maker holes. Press a shortcrust disc into each prepared hole. Scoop 1 /3 cupful of the curry mixture into each pastry case. Brush 4 puff discs with egg. Decorate with pastry shapes, if using, and brush with egg. Place puff discs on top of the filling.

5 Turn on the pie maker and close the lid. Cook for 8-10 minutes or until