Tofu Curry Pot Pie

I have some amazing friends and every year for the last 4 years they have organized a pie bake off to raise money for the Emergency Feeding Program. This year there were something like 36 pies, all delicious. Although there were prizes awarded (I won best savory pie) I think, we gorged ourselves on pie while sitting in the sunshine and raised money for a really worthwhile cause, so everyone wins!

I got lots of compliments on the pie crust, which is from Smitten Kitchen.  This is a great cooking blog and has a lot of good tips if pie crust sometimes proves difficult.  Instead of water though I used some buttermilk leftover from Blueberry Boy Bait. It was super delicious.

The filling I concocted on my own.  I tossed things together, cooked them briefly and threw them in.  This is totally in-line with my love of things that are easily modifiable.  You can put in chicken instead but you need to make sure it is cooked through.  You can use different vegetables or different seasonings.  Have fun with it!

Tofu Curry Pot Pie

CRUST
2 1/2 cups flour
1 tsp salt
2 sticks butter, very cold
1/2 cup + up to 1/4 cup more ice-cold water (or buttermilk)

FILLING
2 cups chopped onion
3 cloves garlic, minced
1 tbsp minced garlic
1/2 head cauliflower
tofu
1 tsp coriander
1 tsp cumin
1 tsp curry
1/4 tsp cayenne
14.5 oz can whole tomatoes, drained and chopped
2 tbsps cream

1. Mix flour and salt in a large bowl.
2. Cut butter into 1/2-inch pieces and work into flour with pastry blender until butter is the size of tiny peas.
3. Drizzle 1/2 cup water over flour and gather dough together.  Add 1 tbsp water at a time until the dough just sticks together when kneaded lightly.
4. Split dough and flatten into two disks.  Wrap in plastic wrap and chill for 1-2 hours.
5. While chilling, make the filling.  Cook onions in a little oil until just soft.  6. Add tofu, cauliflower, garlic and ginger and cook just a couple minutes longer.
6. Add spices and tomatoes and simmer 5-10 minutes.
7.  Stir in cream and remove from heat.  Allow to cool before filling pie.
8. Roll-out your dough on a lightly floured board.  Always start in the center and push outwards in all directions (like a star).  Roll-out until it is about 1-inch wider than the pie tin.
9. Place one sheet of crust in the pie tin and press in.  Add filling.
10. Cut vents in other crust and cover filling. Turn top crust under edges of bottom and pinch.
11. Cook in a 375 degree oven for 30 minutes.  Let cool 5 minutes.

Crust adapted from SmittenKitchen

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