Curry Butternut Squash Pot Pie Pockets

1. Preheat oven to 350°F. Add chopped onion & garlic to a non-stick cast iron pan coated with cooking oil. Sautee for 1-2 minutes stirring frequently. Add in curry powder through tumeric. Stir until fragrant & onions & garlic are fully coated. Add in flour & stir again coating vegetables. Add in coconut milk & veggie stock. Mix until sauce thickens.
2. Add in remaining veggies and remaining seasonings along with vegetable bouillon (optional). Stir until fully coated. Add in more liquid if necessary. Place thyme & scotch bonnet pepper on top. Cover & simmer on low for 15-20 minutes. Remove from heat & remove pepper & thyme.
3. Roll out your pie crust on a clean floured surface. Use a large lid or cookie cutter to create hand held sized circles. Spoon in 1-2 spoonfuls of curry filling, being sure not to over fill. Seal edges with fingers then press down with a fork. Place on a non stick baking tray coated with cooking oil spray. Brush on pie topping, being sure to get the edges as well. Bake in oven for 20-30 minutes or until golden brown & melaninated 🤎. Let cool & enjoy.