Leftovers? I gotchyuuuu! I turned my leftovers into a Thai green curry pot pie using a tart pan, olive oil, and puff pastry. The pastry was a bit too big, so I just covered the whole thing. Also forgot to use egg wash oops! Not the cutest, but it’s what’s on the inside that counts 😜💚
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 375°F (190°C). Lightly grease your tart pan with olive oil.
Fill the pan with your leftover Thai green curry, making sure it’s evenly distributed.
Top with puff pastry, trimming any excess or tucking it over the edges for a rustic look.
Brush with egg wash for a golden crust.
Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
Let it cool slightly before serving. Enjoy!
If you don’t have a tart pan, you can use any small baking dish as a substitute.
For a vegan option, skip the egg wash and use plant-based puff pastry.
Make sure the puff pastry is fully thawed before using to avoid cracking.
Can I use other types of curry for this recipe?
Yes, you can use any leftover curry you have on hand. Adjust the flavors to your liking.
What can I use if I don’t have puff pastry?
You can substitute puff pastry with pie crust or biscuit dough for a similar effect.
How do I store leftovers of this pot pie?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I make this ahead of time?
Yes, you can assemble the pot pie and refrigerate it. Bake it fresh when ready to serve.
What can I serve with this pot pie?
Serve it with a side salad or steamed vegetables for a complete meal.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
