Guest Recipe Contributor
By Shikha Singh
Instagram: @spicymillennial
Hello Saathee family! These Veg Mini Curry Pot Pies are the ultimate recipe for your potluck gatherings or as a show-stopping appetizer for your next hosting event. Packed with warm, cozy flavors and a delightful kick of spice, they’re sure to win over everyone at the table. The flaky, golden crust paired with a flavorful, spiced veggie filling makes them the perfect fusion dish — comforting, delicious, and easy to serve. Whether you’re hosting a party or bringing a dish to share, these little pot pies will impress.
Servings: 3 – 4
Prep Time: 15 – 30 minutes
Cooking Time: 20 – 25 minutes
Ingredients
4 tbsp all-purpose flour
2 tbsp butter
2 tbsp olive oil
2 cups frozen peas and carrots
2 tsp salt
1 tsp smoked paprika
1 tbsp finely chopped garlic
1 tsp cumin
1 tbsp curry powder
2 cups whole milk
1 white onion finely chopped
1 cup shredded mozzarella cheese
2 sheets pie crust
Directions
1. Heat oil and butter until the butter melts in a pot. Then add peas, carrots, onion and garlic. Cook on low until the frozen vegetables defrost and onions begin to brown.
2. Add the spices. Then in a separate bowl, mix the milk with all-purpose flour until blended well.
3. Pour the milk into the pot. Stir until the mixture thickens. Then add the shredded cheese.
4. Allow the mixture to cool in the fridge for at least 30 minutes.
5. Take out your mini muffins pan, and brush with olive oil or butter. Preheat oven to 425 degrees.
6. Roll out the pie crust with a rolling pin to make it slightly bigger and using a round edge that is about 3 inches in diameter (I used the bottom of a chickpea can) cut into round circles.
7. Place each pie circle in a muffin slot and top it with the veggie mixture, filling it just below the top.
8. Bake in the oven for 17-20 minutes until the pie crust is golden brown. Enjoy warm and can serve with mint chutney or just by itself!
