1 tbs coconut oil
1 onion, finely chopped
1 clove garlic, minced
2cm fresh ginger, minced
½ cup (125g) massaman curry paste
400ml coconut milk
1 cup chicken stock or water
2 medium potatoes, peeled & cut into 2cm dice
½ cauliflower, cut into small florets
1 tbs brown sugar
1 tbs fish sauce
1 Riverview Roast Pork, diced (meat only)
¼ cup chopped fresh coriander
2 sheets frozen puff pastry, defrosted
1 egg, lightly beaten
Preheat oven to 180°C
Heat oil in a large saucepan over medium heat. Add onion and sauté for 7 minutes until soft. Add garlic and ginger and cook for a further 1 minute until fragrant.
Add curry paste and cook, stirring, for 2 minutes. Add the coconut milk, stock and potatoes and bring to a simmer. Cover with lid and cook on low heat for 10 minutes
Add the cauliflower and cook, covered, for a further 5 minutes until potatoes are tender
Stir through sugar, fish sauce, pork and coriander. Remove from heat and spoon into a 25 cm pie dish.
Place 2 sheets of puff pastry directly on top of each other and roll out to a rough 25 cm circle. Transfer pastry over the pie filling, pinching the edges together to seal. Trim excess pastry and make 2 slits in the top. Brush with egg and bake for 25 minutes until golden brown.