I've been deep in the madness place trying working on kitchen renovation stuff lately and haven't exactly been keeping up with the blog(s). I've hit a bit of a lull for the moment though and figured I really should write this up.

This recipe seemed a bit unusual, but it produced delicious results. I do feel that the soy sauce somewhat overpowered the curry powder though. Next time I think I'd try it with just half the quantity of soy sauce. The original recipe calls for 1/4 c., but I think 2 Tbsp. would be plenty!

Seitan Curry Pot Pie

Slightly adapted from Bon Appetit

Ingredients

• 1/4 c. unsalted butter
• 1 large onion, chopped
• 1 Granny Smith apple, chopped
• 1 delicata or 1 small butternut squash, peeled and cut into bite-sized pieces
• 3-4 carrots, peeled and cut into bite-sized pieces
• 1 small daikon or 6-7 red radishes, trimmed and cut into bite-sized pieces
• 1 medium or 2 small russet (or other floury) potatoes, cut into bite-sized pieces
• 250g cremini mushrooms, coarsely chopped
• 6-7 cloves garlic, sliced thin
• 1-2 bay leaves (optional)
• 1 Tbsp. ginger paste
• 2 Tbsp. Madras curry powder
• 2 Tbsp. flour
• 2 c. vegetable broth
• 3 Tbsp. cornstarch
• 2 Tbsp. light soy sauce
• 450g seitan, cut into bite-sized pieces
• 1/4 c. chopped fresh cilantro (optional)
• 400g puff pastry
• 1 egg, lightly beaten

Directions

1. Melt butter over medium heat in a 12" braising pan or shallow pot.
2. Add onion and apple and cook for 8-10 minutes.
3. Add squash, carrots, radish, potato, mushrooms, garlic, and bay leaves (if using) and cook for another 12-15 minutes.
4. Add ginger, curry powder, and flour and cook for another 1-2 minutes.
5. Whisk cornstarch into broth until smooth.
6. Add broth mixture to vegetable mixture.
7. Stir in soy sauce.
8. Bring to a simmer and cook, stirring frequently until thickened.
9. Add seitan and cilantro and mix well.
10. Set aside to cool for 20-30 minutes.
11. Preheat oven to 220°C (425°F).
12. Roll out pastry to slightly larger dimensions than the pot.
13. Place the pastry over the pot with ~2cm overhang on all sides.
14. Seal the edges and brush with egg.
15. Cut a few slits in the pastry and transfer the whole assembly to the hot oven.
16. Bake at 220°C (425°F) for 18-22 minutes.
17. Reduce temperature to 180°C (350°F) and bake for another 30-45 minutes.