Easy Pot Pie with a Twist
Happy Pi Day, foodies! 🥧 Are you ready to celebrate with a delicious pie? Well, we've got the perfect twist for you - Sayur Lodeh sauce from KopiThyme!
This Southeast Asian sauce is the perfect ingredient to take your savoury pie game to the next level. Sayur Lodeh is a fragrant and savoury coconut-based vegetable curry that will add an irresistible flavour to your pot pie filling 🤤
But why stop there? Sayur Lodeh sauce can also be used as a flavourful topping on a pizza or pastry pizza, adding a spicy and savoury kick to your favourite dishes. Imagine the flavours bursting in your mouth! 😋
SERVINGS 2-4 | PREP TIME 15 min | COOKING TIME 1hour | TOTAL TIME 1 hour 15 min
| INGREDIENTS |
- 3 tbsp Kopi Thyme Sayur Lodeh
- 1 tbsp Unsalted Butter
- 1 cup Frozen mixed veg
- 1/3 cups Cubed Sweet Potato
- 1 cup Broccoli florets
- 1 cup Cauliflower
- ½ cup Whole Cream (can sub for non-dairy option use Earth’s Own Barista Edition Part A Oat Milk)
- ½ cup Water or Veg broth
- 1.5 tbsp Corn Starch
- Salt to taste
- 2 sheets of Puff Pastry Dough, thawed
- All-Purpose Flour for dusting
- Egg for egg wash
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| INSTRUCTIONS |
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FILLING:
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PREPARE THE FILLING:
- Preheat oven to 400°F. Heat a pan on high and add butter. After butter is melted, add in Kopi Thyme’s Sayur Lodeh, cubed sweet potatoes, broccoli, cauliflower and sauté for 3 minutes.
- Turn it to medium-high heat, add in frozen mixed veg. Stir and cook for 6-8 minutes.
- Pour in water/veg stock and cream. Stir well and let it simmer for 5 minutes.
- Adjust taste and pour in corn starch slurry, stirring constantly until the liquid thickens about 3 minutes.
- Take filling off the heat and season with more salt as desired.
BAKING: Option A: Personal pizza pie
- Unroll a sheet of pastry dough to 1/8 thickness. Stamp dough with round bowl and trim edges into a 7-inch round pizza.
- Use a spoon to create indent in middle area dough for the filling.
- Ladle in approximately ¾ cup of filling into middle area of the dough.
- In a small bowl, whisk together an egg and water to egg wash around the edges of the pastry generously.
- Bake for about 18-25 minutes or until the pastry is puffed up and the filling starts to bubble.
- Remove from the oven and it is ready to be served.
Option B: Ramekins or pie pan
- Unroll a sheet of pastry dough to 1/8 thickness. Divide the sheet into four-4-inch-squares.
- In a small bowl, whisk together an egg and water to egg wash the top of the pastry generously.
- Evenly ladle the filling among ramekins, approximately ¾ cup of filling per ramekin.
- Place square pastry sheet over each ramekin. Make 2-3 slits on top.
- Bake for about 15-25 minutes or until the top is golden brown and the filling starts to bubble.
- Remove from the oven and it is ready to be served.
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