These pies were inspired in part by two foods commonly found in Great Britain, pasties and samosas, and in part by the lone frozen pie crust left in my freezer from the holidays.
Sun Oven Curry Pies
1/2 cup previously prepared Curried Mushy Peas
1 purchased frozen pie crust, defrosted
1 medium russet potato, peeled and cut diced
2 carrots, peeled and diced
1 teaspoon coconut oil or vegetable oil
2 teaspoons curry powder
Set Sun Oven out to preheat. Line a baking rack or pan with a silicone mat or parchment paper.
Put the potatoes and carrots in a medium sized pot. Add the oil and curry powder, tossing to coat. Season with salt. Add 1 tablespoon water, cover, and transfer to the Sun Oven. Cook until the vegetables are soft but not mushy, about 40 minutes. Remove pot from Sun Oven; leave oven out. Cut the pie crust in half and roll one half into a rectangle on a lightly floured surface. Spoon about two tablespoons of the potato mixture on one side of the rectangle leaving 1/2 inch of crust around the three edges. Spoon half of the split peas on top of the potatoes. Fold the crust over the vegetables and crimp the three sides to seal. Use a small, sharp knife to cut a couple of slits in the top of the crust. Use a wide spatula to transfer the pie to the baking rack or pan. Repeat with the remaining ingredients (the may be some potato mixture left over). Bake the pies in the Sun Oven until golden, about 45 minutes. Let cool 10 minutes before serving.
Makes 2 servings.