Saturday, March 11, 2017

Vegetarian Celtic Curry Pie

Vegetarian Celtic Curry Pie is rich and satisfying, everything you would expect for a St. Patrick’s Day meal. These pies are bursting with carrots, parsnips, golden raisins, pinto beans, corn, mushrooms, celery, onion, and garlic in a savory yellow curry cream sauce, and topped with puff pastry; an orchestra of flavors. Serve with a crisp green salad and a pint of ale.

Vegetarian Celtic Curry Pie
The first time I had Celtic Curry Pie was a few years ago when we were in Newport, Oregon. There is a little gem of a restaurant called Nana’s Irish Pub that is located few blocks from the ocean with outside seating. The inside is exactly what you would expect with the dark wood walls and neon signs. The place is always noisy and bustling with tourist and local flavor. Our first visit was with another couple that we befriended and we had the best time. There were Reuben sandwiches and bangers and mash and an amazing Celtic curry pie. All were extraordinary, and the Smithwicks Red Ale from tap…... that was wonderful too; and I hardly, ever drink beer.

Happy St. Patrick’s Day! Here is a Irish blessing for you;

“Here’s to me, and here’s to you. And here’s to love and laughter. I’ll be true as long as you. And not one moment after.”

Vegetarian Celtic Curry Pie

*Du Four pastry was first recommended to me by David of Cocoa and Lavender. Thank you, David; Dufour is everything you said it was; flaky, buttery and crisp; a restaurant quality puff pastry.

Before you start, the puff pastry should be defrosted in the refrigerator at least 2 to 3 hours beforehand.


yield: 6print recipe

Vegetarian Celtic Curry Pie

Vegetarian Celtic Curry Pie is rich and satisfying. These lovely pies are bursting with carrots, parsnips, golden raisins, pinto beans, corn, mushrooms, celery, onion, and garlic in a savory yellow curry cream sauce, and topped with puff pastry; an orchestra of flavors.
prep time: 1 hour 30 minutes cook time: 25 minutes total time: 1 hour 55 minutes

INGREDIENTS:

  • 5 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 1 medium onion, diced
  • 3 celery stock, sliced thin
  • 2 parsnips, sliced thin
  • 3 carrots, sliced thin
  • 4 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup pinto beans, rinsed and drained
  • ½ cup corn (I used frozen)
  • ½ cup golden raisins
  • 2 teaspoons curry
  • ¼ teaspoon coriander
  • ½ teaspoon turmeric
  • 2 teaspoons parsley, chopped
  • 5 cups chicken broth
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 1 package Dufour Puff Pastry
  • 1 whole egg beaten with 1 teaspoon water
  • Enough flour to roll out dough
  • Maldon, or another type of flaky salt for a light sprinkling

INSTRUCTIONS:

  1. Prepare 6 ramekins (I used 8 ounce) by lightly oiling sides and bottom with olive oil.
  2. Into a large skillet on medium-high heat add 2 tablespoons olive oil and 2 tablespoons of butter. Now add onions, celery, parsnips and carrots. Season with salt and pepper. Stir occasionally until crisp-tender about 8 to 10 minutes. Scoop veggies into another bowl, set aside. Add 1 tablespoon olive oil and then mushrooms, cook until just brown; about 3 to 5 minutes, add garlic, stirring constantly for 1 minute. Scape pan and add veggies to same veggie bowl as before.
  3. Add 2 tablespoons of olive oil and 2 tablespoons butter, add curry, turmeric and coriander, stir constantly. Now add flour, keep stirring until mixture is incorporated. Next add broth, stir to incorporate. Taste, if needed salt and pepper. Bring to a boil and reduce heat to a simmer until the liquid is reduced by half, and then add the cream. Cook until the sauce is reduced and thickened. Remove from heat and let cool 10 minutes.
  4. In the meantime, divide the veggie mixture evenly into the ramekins. Fill each with the curry cream sauce and then top with fresh parsley.
  5. On a lightly floured surface roll out dough to 15 inch long and 10 inches wide. Cut into 6ths. Place on top on ramekins and brush each puff pastry top lightly with egg wash. Place ramekins in refrigerator for 30 minutes.
  6. Preheat oven to 400°
  7. Place ramekins on a large baking sheet covered with parchment paper or aluminum foil. Cut 2 slits in the top of each one and sprinkle with salt. Bake for 20 to 25 minutes.
  8. Remove from oven and let cool 10 minutes before serving.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

47 comments:

  1. This looks delicious. I'm not a fan of raisins cooked like this so would leave them out. The Irish blessings should be said at weddings.

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  2. Oh my goodness, yes please! Whether it's St. Patrick's Day or not...The Curry Pie certainly does fit the atmosphere of a bustling pub =)

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    1. Thanks Kim, Nana's is a great place to go with a crowd.

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  3. They look so inviting! The veggie curry filling can be used for hand pies too. Thanks for sharing, Cheri.

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    1. That is a great idea Angie, thanks will definitely try hand pies next time.

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  4. Cheri, this just looks amazing!! I can't wait to try it...already printed out and I Pinned it! YUM :)

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    1. Thanks Marcelle, hope you enjoy this as much as we did.

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  5. Such an inspired idea, not only to celebrate St Patricks but all year round!

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  6. These look absolutely wonderful! I can't believe how much flavor you have in there!

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    1. Thanks Kris, they were a big hit around here.

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  7. These mini pies are absolutely gorgeous! Great job,Cheri!

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  8. Happy St. Patrick's Day to you, Cheri. This dish looks divine....a welcome change from Corn Beef and Cabbage! Well done and thank you. D

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    1. Happy St. Patrick's Day to you too Dena, so much to celebrate this time of year, take care!

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  9. Wow I LOVE your version of the Irish classic pot pie. Loaded with vegetables I could really enjoy this! Thanks Cheri.

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    1. Thanks Tricia, your beef and stout version is wonderful too, Happy St. Patty's Day!

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  10. This is possibly the best thing the Spoon has ever made. It was as good as the pie we had at Nana's. Now we just have to try to recreate the Bunratty Reuben.

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  11. A curry AND a pie?! Best invention ever! This sounds delicious!

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    1. Thanks Caroline, we enjoyed this pie very much.

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  12. Such a beautiful pie, Cheri! I hope I can find the Dufour brand here. It looks scrumptious!

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    1. You won't be dissapointed Susan, the Dufour is well worth the price if you can find it.

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  13. Love savory pies and all the good veggies in this, Cheri! The surprise is the raisins, yum! I'll be looking for the pastry soon.

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    1. The pop of sweetness from the raisons really makes this dish, thanks Pam!

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  14. That looks amazing, Cheri. I just want to eat it! That's all! : )

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  15. What a great way to pay homage to the Irish in all of us!

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  16. This is such a great recipe. Comfort food at its best!

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  17. I love anything with puff pastry and this looks divine. Parsnips are another fave of mine. And that quote? Heard it before but always laugh when I hear it. Thanks for that!

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    1. Hi Abbe, I'm a big fan of parsnips too, they pair really well with the raisins;)

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  18. Honestly, I better get with this pot pie making for St. Patrick's Day.... cause I am totally missing out. *Love your vegetarian version- perfect for meatless Mondays and for meatless Fridays during lent!!

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    1. Thanks Anna and Liz, hope you are having a great week.

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  19. what a clever way to add some multicultural flair to a classic comfort dish!

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  20. Hi Cheri,
    The veggie curry pie looks really yummy!

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  21. I would dive into this pie, it looks so appetizing! Great recipe!

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  22. Holy smokes that looks amazing!!! I wonder if it would be a period dish for Ren. Faires...?? - http://www.domesticgeekgirl.com

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  23. I am so glad you like the Dufour puff pastry! It really stunned me to discover there was zero butter in some other brands.

    Now, I have never heard of Celtic Curry Pie, but I love the idea and I know Mark will, too!

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  24. This pie looks delicious! Love anything with puff pastry!

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  25. DuFour's puff pastry is totally the best. Much, much better than that big name brand. :-) Hard to find, though -- but I'm lucky, there's a cookware shop a couple of miles from my house that stocks it. Anyway, terrific looking recipe! Nice and light -- what I SHOULD be eating. :-) Thanks. And Happy St. Patrick's Day!

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  26. Beautiful! I'd take this over corned beef and cabbage!

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