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: 6Author: Cheriprint 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.

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