Vegan Green Curry Potato & Tofu Pot Pie

I've been meaning to have our close friends Kris and Darcy over for dinner and cards lately. Bless her heart, Darcy is a vegan - so coming up with new recipes to wow an already seasoned cook is always hard! This time I went to the archives of experiences to come up with something straight from the Kugler brain kitchen.

A sucker for Vietnamese cuisine, I used to go to my favorite restaurant My Lihns in Albany which serves delicious high end (for Albany) Vietnamese cuisine. My always present companion to this place, Christina, was a vegetarian and she always ordered a dish called Cary Ga....green curry stew with potatoes and tofu....green curry made me think of this RED curry pot pie my father once had with salmon at San Francisco's B Star (Burmese food) in the Sunset. So I thought! lets combine them!

Ingredients:
1 Can of Coconut Milk

1 Small Jar of Green Chili Paste (vegan)
1 Pack of firm tofu
1 Onion
4 Small Potatoes
1 tub of margarine
2 1/2 Cups of Flour
1 teaspoon of corn starch

Salt

1 dash of Cayenne pepper

3 cloves of garlic minced
2 Tablespoons of Ice Water

First make the dough. Combine 2 1/2 cups of flour with 1 teaspoon of salt, cut in 1/2 a cup of chilled margarine. They say use a pastry cutter but I just use my hands to crumble it all up until it resembles course crumbs. Work in the cold water, ball it up and put it in the fridge for later!

Secondly, peel the potatoes and cube them very small - boil them for 20 minutes of until soft.

Thirdly, chop up onion and cube tofu. Toss cubed tofu with a little flour, salt and pepper, minced garlic and 1 dash of Cayenne pepper and set aside. It will get mushy but not too mushy.

Fourthly, take the jar of paste and the coconut milk and whisk together in a separate dish. Also include 1 teaspoon of corn starch.

Put your saute pan over medium heat with some of the leftover margarine and start to cook the onions, then gradually add the tofu mixture and cook til brown.

Once you see the tofu is browning its time to add the coconut milk green curry mixture to the pan....pour slowly! Also salt and pepper to taste the filling.

If the potatoes are done, drain them - and add to the pan as well and set aside.

Lastly, spoon in the mixture to your 4 ramekins evenly. Roll out the dough from the fridge and place the ramekin on the dough, cut along the edges so that there's enough dough to crimp to make the pot pie. :) cut a cross in the middle.

Bake @ 350 for 25 minutes or until golden brown! Cool for ten minutes. :)

PLEASE NOTE: I wish I had taken better pictures but Shawn did make lovely fried wontons stuffed with tofu, green onions and soy sauce - with a delicious dipping sauce! Hooray!