Curried Potato and Pea Pie

Ingredients

• 20g butter
• 1 brown onion, finely chopped
• 1/4 cup korma curry paste
• 1.5kg desiree potatoes, peeled, cut into 2cm pieces
• 400g can diced tomatoes
• 400ml can Pandaroo light coconut milk
• 2 cups frozen peas
• 3 sheets frozen shortcrust pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 2 to 3 minutes. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add potato, tomato and coconut milk. Bring to a simmer. Reduce heat to low. Simmer gently, stirring occasionally for 1 hour, adding peas in the last 10 minutes, or until the potatoes are tender and sauce has thickened. Season with salt and pepper. Set aside to cool completely.
2. Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Using pan base as a guide, cut 2 rounds from 2 pastry sheets. Line base with 1 round. Cut remaining pastry sheet into 3 even strips. Line side of pan with strips, pressing joins together to secure. Trim excess pastry. Place on a baking tray.
3. Spoon potato mixture into prepared pan. Smooth surface. Trim pastry to sit level with filling. Brush edge of pastry with egg. Top with remaining pastry round, pressing edge to seal. Brush with remaining egg. Using a small sharp knife, cut a small cross in pie top. Bake for 50 minutes or until golden. Stand for 10 minutes. Set aside 2 portions (see below). Serve.