Ingredients: 2 puff pastry (1 package), thawed 1 cup bell pepper in assorted colors, diced 1 cup frozen mixed vegetables 1 cup onion, diced 3 cloves garlic, minced 1 package tempeh, chopped into 1" cubes ½ cup milk ½ cup water
3 tbs fish sauce 2 tbs lime juice 2 oz red curry paste 2 tbs all purpose flour Sprinkle of sugar 1 tbs oil 1 egg yolk
Directions: 1. In a wok, heat 1 tbs oil and cook onion, garlic, bell pepper over medium-high heat. Saute for about 3 minutes, then add the vegetables and tempeh. Cook for another 2-3 minutes. 2. Add the red curry paste, stir well and add water, fish sauce, lime juice, and sugar. 3. Cook for another 1-2 minutes, then add milk. Lastly, add the flour and mix well. 4. Preheat the oven to 375°F. 5. Roll out the puff pastry on a floured surface and flatten it. Cut the puff pastry to the size of your baking dish - for bottom and top. Place cut puff pastry, then filled the baking dish with tempeh mixture. 6. Cover the top with puff pastry and brush with egg yolk. Bake in the oven for about 20 minutes, or until golden crust.
RED CURRY TEMPEH PIE
http://theurbanmrs.com/2012/10/21/red-curry-tempeh-pie/