Cooking the curry powder with the vegetables mellows its flavor.

　　

Ingredients

2 tablespoons olive oil

　　1 large onion, cut into 1/4-inch dice

　　1 tablespoon minced garlic

　　1 tablespoon minced fresh ginger

　　2 tablespoons curry powder

　　3 tablespoons all-purpose flour

　　1 cup diced (1 inch) carrots

　　1 cup diced (1/2 inch) peeled potatoes

　　3 cups beef broth

　　2 cinnamon sticks, 3 inches long

　　2 tablespoons chopped mango chutney

　　1/2 cup golden raisins

　　1/2 cup frozen peas, thawed

　　1 tomato, cut into 1/2-inch dice

　　1/4 cup chopped flat-leaf parsley

　　2 cups diced (1/2 inch) leftover roast beef

　　Salt and pepper, to taste

　　1 sheet frozen puff pastry, thawed

　　

Step 1

1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.

　　

Step 2

2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.

　　

Step 3

3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.

　　

Nutrition Per Serving

Nutritional analysis per serving: 540 calories

　　45 g carbohydrate

　　23 g protein

　　30 g fat

　　75 mg cholesterol

　　#### Nutritional analysis provided by PARADE