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1
Preheat oven to 400 F. Butter a large pie dish and set aside.
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2
Open box of puff pastry and remove one pastry.
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3
Allow pastry to come to room temperature, covered with a slightly damp paper towel.
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4
Re-wrap remaining pastry for another use.
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5
Place cauliflower and 2 tablespoons of water in a microwave safe dish.
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6
Cover with plastic wrap, poke a vent hole in the plastic and microwave for 3 to 4 minutes until crisp tender.
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7
Drain and set aside to cool.
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8
In a saute pan, over medium heat, melt 1 tablespoon of butter then add the onions and start to cook them.
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9
After 2 minutes, stir in the carrots.
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10
Cook for 2 more minutes, then add in the celery and mushrooms.
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11
Cook an additional 5 minutes.
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12
While the vegetables are cooking, add the broth and cream to a microwave safe dish.
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13
Heat in the microwave until hot but not boiling, about 2 minutes.
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14
Set aside.
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15
Add remaining 2 tablespoons of butter to the vegetable mix.
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16
Then add in the flour and curry and cook, stirring, for 1 minute.
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17
Whisk in the hot broth mixture and cook until thickened, about 8 minutes.
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18
Add the salt and pepper.
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19
Mix in the steamed cauliflower, frozen peas and parsley.
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20
Turn off heat.
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21
Unfold puff pastry on a lightly floured cutting board.
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22
Pinch together any tears and press seams flat.
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23
If necessary, roll the pastry out to fit your baking dish.
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24
Place pie pan upside down over the pastry and trim puff pastry to fit.
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25
Dont put the pastry into the dish yet.
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26
Pour vegetable curry mix into the buttered pie pan.
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27
Top with puff pastry, tucking in the edges.
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28
If desired, cut decorative shapes out of the scraps of pastry, dampen bottoms with water and attach to the pastry.
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29
Cut 4 vent holes in pastry for steam to escape.
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30
Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
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31
Serve.
