Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Winter-Vegetable Red-Curry Potpie 2.3 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 29, 2017 Rate Print Share Photo: Bryan Gardner Prep Time: 5 mins Total Time: 50 mins Servings: 4 A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry. Ingredients ½ recipe Winter-Vegetable Red Curry, cooled All-purpose flour, for dusting 8 ounces (½ package) all-butter puff pastry Directions Preheat oven to 425 degrees. Place curry in a 9-inch pie dish. On a lightly floured surface, roll out pastry to a 10 1/2-inch square; cut 3 large vents in center, then place over curry, pressing gently to cover rim of pie dish. Place pie dish on a baking sheet; bake until potpie is golden and bubbly (tent with foil if pastry is getting too dark, tent with foil), about 30 minutes. Let cool 15 minutes before serving. Originally appeared: Martha Stewart Living, December/January 2015 Rate It Print