Ingredients
1 small yellow onion, diced
1 cup sweet peas
1 cup sweet corn
1 cup chickpeas
3 garlic cloves, minced
Salt, as desired
â…“ cup all-purpose flour
13 ounce can coconut milk
2 teaspoons red curry paste
1 pound turkey, cooked and chopped
2 frozen deep dish pie crusts, thawed
1 large egg
Tools Needed
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Bake with Me
Preparation
Preheat oven to 425℉.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent.
Add peas, corn, chickpeas, garlic, and salt. Cook until warm and garlic is fragrant.
Sprinkle flour into the skillet and stir until everything is evenly coated. While stirring, slowly add coconut milk then curry paste. Mix until well combined. Reduce heat and simmer, stirring occasionally, until thickened. Taste and add additional salt or curry paste, as desired.
Remove skillet from heat and add turkey. Mix well.
Scoop the pie filling into one of the pie crusts. Overturn the second crust over top and carefully remove the pie tin. Use a fork to crimp the edges sealed.
Scrabble the egg in a small bowl. Use a brush to baste the egg wash over the top crust. Use a sharp knife to cut 3-4 small slits in the top of the pie crust.
Bake the pie in the oven for 30-35 minutes, or until the crust is deeply golden. To make baking easier, place the filled pie on a baking tray lined with aluminum foil then place into the oven.
Remove the pie from the oven and allow to cool for 10-15 minutes before serving.
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