Japanese Curry Pot Pie Recipe with Pumpkin

How to make it

1. Build the pumpkin curry base: Preheat the oven to 400°F. Heat oil in a medium skillet over medium heat. Add onion, pumpkin, and carrot and cook for 4–5 minutes, stirring occasionally. Add Lee Kum Kee Minced Ginger and Lee Kum Kee Minced Garlic and cook for 1 minute, until fragrant.
2. Cook the curry: Add vegetable stock and bring to a simmer. Cook for 8–10 minutes, or until the pumpkin and carrots are fork-tender. Reduce heat to low and stir in japanese curry cubes, Lee Kum Kee Hoisin Sauce, and Lee Kum Kee Premium Soy Sauce. Cook for 2–3 minutes, stirring, until the cubes are completely dissolved and the curry is thickened.
3. Construct the curry pot pies: Divide the curry filling between 2 oven-safe ramekins. Cut the puff pastry into 2 rounds about 1 inch larger than the ramekins. Using a small paring knife, cut a simple jack-o’-lantern face into the center of each pastry round. Place over the ramekins and gently press the pastry around the edges to secure.
4. Bake the pot pies: Brush the puff pastry with beaten egg. Place the ramekins on a baking sheet and bake for 20–25 minutes, until the pastry is puffed and golden brown and the filling is bubbling. Let cool for 5 minutes.

5. Drizzle and serve: Lightly drizzle the Lee Kum Kee Honey Sriracha Sauce over the pot pies and serve warm.

    

   Find more fun Halloween and other holiday recipes on our recipes page!