Thai Red Curry Vegetable Pot Pie - cooking recipe

Ingredients

1 tbsp vegetable oil
4 tbsp red curry paste
4 None spring onions, chopped
1 (13.5 oz) can coconut milk, 2 tsp reserved for brushing
2 cups vegetable stock
2 tbsp cornstarch
7 oz green beans, trimmed, halved
7 oz cauliflower, cut into bite-sized florets
7 oz broccoli, cut into bite-sized florets
7 oz button mushrooms, quartered
10.5 oz winter squash, peeled, cut into bite-sized pieces
1 small bunch fresh cilantro, leaves chopped roughly
1 sheet frozen puff pastry, thawed

Preparation

Preheat oven to 425\u00b0F.
To make the filling, heat oil in a saucepan over medium-high heat. Cook curry paste and spring onions, stirring, for 3 mins. Add coconut milk. Bring to boil and cook for 5 mins, until reduced and thickened slightly.
Combine stock and cornstarch. Add to pan and stir until thickened. Add vegetables and cilantro. Return to a boil then remove from heat.
Transfer filling to a pie dish and top with puff pastry. Brush with reserved coconut milk and bake for 25-30 mins, until golden brown. Serve.