• Prep Time 30 minutes
  • Cook Time 55 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Filling
  • 1 pack instant curry paste (250 grams)
  • 6 medium potatoes, peeled, cut into cubes
  • 1 small pumpkin, peeled, cut into cubes
  • 1 can (100g) chickpea
  • 1 can (100g) green pea
  • 3 shallots, peeled and chopped
  • 2 lemongrass (use the white parts only, pounded)
  • 1 tablespoon vegetable oil
  • 300g water
  • 150g thick coconut milk
  • curry leaves (optional)
  • seasoning to taste (salt and pepper)
  • Dough
  • 1 egg, beaten
  • 3 sheets frozen puff pastry (thaw)


  1. Heat up the oil in the pot. Sauté the sliced shallots and curry leaves until aromatic or light brown in color.
  2. Add the curry paste and lemongrass into the pot and stir until aromatic.
  3. Add in the potatoes, pumpkin and continue to stir for another minute before pouring in the water.
  4. Cover the pot and lower the heat to medium. Bring the curry to boil, simmer for another 25-30 minutes to allow the pumpkin and potatoes to become tender.
  5. Add in the peas.
  6. Add in coconut milk and bring it to boil.
  7. Preheat the oven to 200 degrees Celcius.
  8. Cut the puff dough accordingly to the size of the pie mould. Gently press the dough onto the mould and prickles the pastry with fork.
  9. Add in filling and cover with another piece of puff dough, gently seal the edge together by pressing it lightly using the tines of the fork.
  10. Brush with egg glaze; prickle few holes to allow steam to escape while baking.
  11. Bake for 25 minutes or until the pastry is golden brown. Your pies are now ready to be served.

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