My daughter decided to make these mini curry pies for Christmas
1 tablespoon olive oil
1 onion, finely diced
1 apple, diced
1 tablespoon curry powder
1 teaspoon brown sugar
500g premium beef mince
1 and 1/4 cups water
2 teaspoons cornflower (for thickening)
1 tablespoon chopped sultanas
5 sheets shortcrust pastry
1 egg (beaten)
garam masala to taste
Heat oil in saucepan, add onion and apple.
Stir over medium heat until onion is soft.
Add curry powder and sugar, stir over heat for another minute.
Add beef to saucepan and brown.
Stir in cup of water and bring to boil.
Reduce heat and simmer for 20 minutes.
Blend cornflower with remianing water and stir into mixture
Add sultanas and stir until mixture boild and thickens
Set aside to cool to room temperature
Using a 7cm round cutter cut the pastry sheets and line patty pans with half the rounds
Brush edges with egg
Spoon the cooled meat filling into the pastry cases
Cover the meat filling with the other rounds and press edges together firmly
Make a smal slit in the top of each pie to let the steam escape
Brush with egg
Bake in a moderate oven (180C or 160C in a fan forced oven) for 20 minutes or until the crust is well browned.
Serves: This recipe makes about 36 mini pies
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