Habanero Carrot Curry Crab Pot Pie

by Sarah Marshall

Ingredients:

Crust:

  • 3 cups all purpose flour
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 sticks (16 tablespoons) cold unsalted butter, diced
  • 1 teaspoon baking powder
  • 1 tablespoon fresh lemon juice
  • 1/2 to 2/3 cup ice water
  • 1 egg, beaten with 1 tablespoon water, for egg wash

 

Filling:

  • 2 leeks
  • 1 fennel bulb
  • 1 red bell pepper
  • 1 stick (8 tablespoons) unsalted butter
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour
  • 2 cups vegetable stock
  • 2 tablespoons Habanero Carrot Curry Sauce
  • ¼ cup whipping cream
  • 2 cups fresh cooked crab meat
  • 1 cup frozen peas

 

Directions:

  1. For the crust, using a food processor fitted with a blade, mix the flour, salt, and baking powder until evenly combined. Add the butter and press it down towards the blade, pulse 15 times and add the lemon juice. Turn on the processor and drizzle in the ice water just enough to bring the dough together. Dump the dough onto a floured surface and kneed it into a ball. Wrap the ball in plastic wrap and put into the refrigerator for at least 30 minutes.

  2.  Slice leeks into rings and separate, soak in a bowl of cold water stirring occasionally to loosen dirt. Cut fennel bulb and red bell into ½ inch cubes.

  3. In a large pot melt the butter over medium heat, add the leeks and fennel. Saute until fennel begins to show translucency, about 10 minutes. Add the red bell pepper and salt and pepper, sauté another 5 minutes. Turn the heat to low and add the flour, stirring often while scraping the bottom of the pot, for 4 minutes. Add 1 cup of stock and the Habanero Carrot Curry sauce, stir for 3 minutes. Add the remaining stock and stir for 3 more minutes. Turn off heat and stir in cream.

  4. Preheat the oven to 375 degrees F.

  5.  Stir the crab and frozen peas into the pot. Oil two 9-inch round glass pie pan. Divide dough in half and roll out each ball to fit the pie pans. Fill with crab mixture, and top with crust. Brush crust with egg mixture. Place onto a baking sheet, (contents will bubble over some) and bake for 1 hour until crust is golden brown and contents are hot and bubbling. Allow to rest 10 minutes. Contents will be hot (and haute!)
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