Curried Lentil Kale Potato Pie
Ingredients
- Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch cubes
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup ice cold water
- Filling
3 Tbsp olive oil
1 cup diced onion
1 cup diced carrots (approximately 3 carrots)
4 garlic cloves, chopped
2 inch piece of ginger, peeled and grated
¼ tsp red pepper flakes
1 Tbsp + 2 tsp yellow curry powder (I prefer medium)
2 tsp salt
1 cup dried green lentils
28 ounce can whole, peeled tomatoes
2 cups broth or water
1 can full-fat coconut milk
½ cup fresh cilantro, chopped
3 cups chopped kale, stems removed
diced potato (how much? not sure! let’s try it and see!)
Directions
- Crust
- Process 2 1/2 cups flour, salt, and sugar in a food processor until combined, about 2 one-second pulses. Add butter and shortening and process until crumbs start to collect into clumps, about 15 seconds (there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle bourbon and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
- Divide dough into two balls, one slightly bigger than the other and flatten each into 4-inch disks. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Filling
- Heat a dutch oven or soup pot to medium high heat and add the oil. Once hot add the onions and carrots and sauté for 3-5 minutes or until onions are translucent.
- Add the garlic, ginger, red pepper flakes, curry and salt. Cook until fragrant – about 1 minute.
- Add the lentils and stir. Then pour in the canned tomatoes and use a spoon to chop up the tomatoes until they are about 1 inch in size.
- Add the broth and coconut milk and stir to combine. Place a lid on the pot and let it simmer for about 20 minutes.
- Take the lid off and add the chopped kale, potatoes, and cilantro. Let simmer for an additional 10-15 minutes with the lid off to thicken.
- Taste and adjust salt if necessary.
- Assembly
- Press larger dough circles into pans, letting excess overhang the edge. Fill each pan with 10-12 ounces of the filling (this will somewhat depend on how large your chicken breasts and vegetables were and how much your sauce reduced while cooking–just try to make it pretty even). Top with smaller dough circles and crimp the edges together, rolling the excess in toward the center of the pan to create a good seal. Prick the top of each pie with a fork to let steam escape and place on a cookie sheet.
- Bake pot pies for 40-45 minutes until crusts are golden brown.