Happy Pi Day guys! March 14? 3-14? 3.14? Thats right. So naturally I had to celebrate this momentous day with some pie. But I couldn’t just make any old pie. So today I took to Pinterest, and found this:
So, here is the original recipe (its long but worth it!):
Indian Spinach & Garbanzo Curry Pot Pie Cupcakes in Homemade Herbed Tart Crust
- Homemade Herbed Tart Crust Pastry
- enough for 12 cupcakes AND extra to top a full-sized pot pie
- 3 cups flour
- 12 TBS butter (salted, if possible) – CHILLED and cubed
- 2 eggs
- 1+ TBS fresh thyme (or diced fresh sage or fresh parsley or fresh oregano) OPTIONAL
- 1/4 tsp salt
- Mix the salt & flour together in your food processor (or in a bowl – as this dough could be made by hand – just not by me).
- Pulse in the butter until it is incorporated into the dough. Pulse in the fresh herbs. Pulse in the two eggs. Add water 1 TBS at a time until small lumps of dough form.
- Roll the dough out on a floured surface. I used a small bowl to cut out 24 circular disks. I made them all the larger size required to line the bottoms of my cupcake pan.
- Spray your cupcake tin with cooking spray and line each cup with pastry.
- Refrigerate your pastry-lined tart pan for at least 30 minutes.
Indian Spinach & Garbanzo Curry Pot Pie Cupcakes
- 13.4 oz Garbanzo Beans
- 4 packed cups (or more) chopped fresh spinach
- 3 TBS olive oil
- 1 medium onion – pureed in a food processor (or chopped VERY fine)
- 2 inch cube fresh ginger – pureed in a food processor (or chopped VERY fine)
- 3 cloves garlic – pureed in a food processor (or chopped VERY fine)
- 1 tsp cumin
- 1 TBS curry powder
- 1 TBS tomato paste or puree
- 1/2 cup of half & half (or whipping cream)
- 2 tsp ground coriander
- S&P to taste
- PREHEAT OVEN TO 400 DEGREES.
- Puree the onions, garlic & ginger in a food processor or chop them VERY fine.
- Heat the oil in a large saute pan & heat the cumin & curry powder. Add the onion-garlic-ginger & fry.
- Add spinach, garbanzo beans, tomato sauce/paste, coriander and S&P. Mix well. Add the half & half (or whipping cream). Stir & heat over medium heat for about ten minutes until the spinach is very wilted. You shouldn’t need it – but add a small quantity of water if it gets too dry. Remove from heat.
- Take your chilled cupcake tin lined with the chilled tart dough out of the fridge. Fill each tin with the curried spinach mix being sure to spoon extra curry sauce gravy into each cupcake. Top with the remaining tart dough disks & pinch to seal the edges. Pierce with a fork or the tip of a sharp knife.
- Bake at 400 degrees for about 20-25 minutes or until pastry is a lovely golden brown. These should life out of the pan very easily & can be served immediately. They reheat at the same temperature in about 5-10 minutes.
Alright, heres what I did different:
- I made regular sized pot pies instead of cupcake sized pot pies (the recipe made just enough to fill 3!)
- I cheated on the crust: I used Pillsbury Gluten Free pie pastry dough. Until I find an idiot proof gluten fee pie dough recipe thats what I’m sticking with.
- Here is my final product!
So my crust folding skills are no match to Christine’s, but I have to hand it to her, this recipe was awesome!
Level of Difficulty: 3/5. Its really just a matter of sautéing things together. And I am blessed to own a Ninja chopper. And pie folding, thats hard.
Taste: 5/5. The fresh ginger in the recipe really nails it for me. So good.
Would I make again? Absolutely! I may just make the filling and put it over basmati rice next time, because even though I love a good pie, that crust just gets me every time!
Overall, I’m gonna say I nailed it!
In addition to this pie, I made a DELICIOUS banana cream pie straight out of the Thug Kitchen Cook Book. Seriously, if you haven’t gotten this cook book, you need to!
Happy Pi Day!