Curried vegetable pies with parsnip mash

Ingredients

2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
2 large (about 400g) desiree potatoes, peeled, cut into 2cm pieces
2 large (about 400g) parsnips, peeled, cut into 2cm pieces
60ml (1/4 cup) milk
40g butter, chopped
Pinch of salt
1 tbs peanut oil
2 medium brown onions, halved, cut into thin wedges
2 garlic cloves, crushed
400g butternut pumpkin, peeled, cut into 2cm pieces
1 swede, peeled, cut into 2cm pieces
100g (1/3 cup) rogan josh curry paste (Patak's brand)
80ml (1/3 cup) chicken or vegetable stock
80ml (1/3 cup) coconut cream
1 x 250g pkt frozen spinach, thawed, excess liquid removed
1/4 cup loosely packed coarsely chopped fresh coriander

 

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Method

1. Use a 12.5cm-diameter round pastry cutter to cut 6 discs from pastry. Line six round 9cm (base measurement) pie tins with pastry. Place on a baking tray in the fridge for 30 minutes to rest.
2. Preheat oven to 200°C. Place potato and parsnip in a metal steaming basket in a saucepan of simmering water. Steam for 10-12 minutes or until tender. Transfer to a bowl. Add milk and butter, and use a potato masher to mash until smooth. Season with salt. Cover with foil to keep warm.
3. Bake pastry cases in oven for 10-12 minutes or until golden. Remove from oven.
4. Meanwhile, heat the oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add pumpkin and swede, and stir to combine. Stir in curry paste and cook, stirring, for 30 seconds or until fragrant. Add stock and bring to the boil. Cover and cook, stirring occasionally, for 12 minutes. Uncover and add coconut cream and spinach. Simmer, stirring occasionally, for 3 minutes or until hot. Remove from heat.
5. Remove pastry cases from tins. Place on a serving platter. Spoon vegie mixture among cases and top with parsnip mash. Sprinkle with coriander to serve.