Curried Vegetable Pies (Individual)

Instructions

1. 1Preheat oven to 190°C.
2. 2Dice potatoes, carrots, and onion into small pieces.
3. 3Heat olive oil in a large pan over medium heat. Add onion and cook until softened.
4. 4Add potatoes and carrots, cook for 5 minutes.
5. 5Stir in curry powder, coconut milk, and vegetable broth. Bring to a simmer and cook until vegetables are tender, about 15-20 minutes.
6. 6Stir in peas and corn. Season with salt and pepper.
7. 7Cut gluten-free puff pastry into squares large enough to line individual pie dishes or muffin tins.
8. 8Line each dish with pastry. Fill with curry vegetable mixture.
9. 9Cover with more pastry or leave open. Bake for 20-25 minutes, or until golden brown.
10. 10Let cool slightly before serving.