Turkey Pot Pie with Thai Massaman Curry Sauce

WATCHAREE'S turkey massaman curry pot pie recipe
1 jar WATCHAREE’S Massaman Curry Sauce
2 small potatoes, diced to small cubes (or left over baked potatoes)
1 small onion, diced to small pieces
2-3 cups of leftover turkey meat
3 tbs roasted peanut
1 sheet puff pastry
2 tbs corn starch
4 tbs cold water
1 egg
1 tbs water
Preheat oven to 400 degrees.  Leave puff pastry at room temperature for at least 20 minutes before baking.  In a pot, simmer leftover turkey, potato and onion with WATCHAREE’S Thai Massaman Curry Sauce for 10 minutes.  Mix corn starch with cold water.   Add to the curry one tablespoon at a time and stir until thickened.  Turn off the heat and add massaman curry filling and peanuts to a baking dish.
To make egg wash, beat one egg with water.   Cut the puff pastry to fit the baking dish and gently lay over the top.  Cut a slit in the pastry to let steam escape.  Brush the top of the pastry with egg wash.  Bake for 10-15 minutes until golden brown.  Serve warm.
Serves: 4

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