Vegetable Curry Pot Pie

Preheat oven to 400 F. Butter a large pie dish and set aside.

Open box of puff pastry and remove one pastry. Allow pastry to come to room temperature, covered with a slightly damp paper towel. Re-wrap remaining pastry for another use.

Place cauliflower and 2 tablespoons of water in a microwave safe dish. Cover with plastic wrap, poke a vent hole in the plastic and microwave for 3 to 4 minutes until crisp tender. Drain and set aside to cool.

In a saute pan, over medium heat, melt 1 tablespoon of butter then add the onions and start to cook them. After 2 minutes, stir in the carrots. Cook for 2 more minutes, then add in the celery and mushrooms. Cook an additional 5 minutes.

While the vegetables are cooking, add the broth and cream to a microwave safe dish. Heat in the microwave until hot but not boiling, about 2 minutes. Set aside.

Add remaining 2 tablespoons of butter to the vegetable mix. Then add in the flour and curry and cook, stirring, for 1 minute. Whisk in the hot broth mixture and cook until thickened, about 8 minutes. Add the salt and pepper. Mix in the steamed cauliflower, frozen peas and parsley. Turn off heat.

Unfold puff pastry on a lightly floured cutting board. Pinch together any tears and press seams flat. If necessary, roll the pastry out to fit your baking dish. Place pie pan upside down over the pastry and trim puff pastry to fit. Don’t put the pastry into the dish yet.

Pour vegetable curry mix into the buttered pie pan. Top with puff pastry, tucking in the edges. If desired, cut decorative shapes out of the scraps of pastry, dampen bottoms with water and attach to the pastry. Cut 4 vent holes in pastry for steam to escape.

Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. Serve.