Curried mince pie
This lightly curried pie is meaty and dense, and best cooked long and slow to develop the flavours. I usually make this dish a day ahead − the mince one day, then the assembly the following day. If I’m going down a nostalgic route, I serve it with peas and mashed potatoes, otherwise it’s leafy greens with a sharp dressing.
Serves: 6-8
Ingredients:
- 1 tablespoon oil
- 1 cinnamon quill
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3cm piece ginger, grated
- 1kg beef mince
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons turmeric
- 2 teaspoons curry powder
- Good pinch of chilli flakes
- 2 tablespoons flour
- ½ cup tomato passata
- 1 ½ cups beef stock
- 1 teaspoon salt
- 2 sheets shortcrust pastry
- 1 egg, lightly beaten with a few tablespoons of water
- 1 sheet butter puff pastry
Method:
- Heat the oil in a wide saucepan and add the cinnamon quill, onion, garlic and ginger.
- Fry gently for 5-10 minutes until softened. Add the mince and cook, breaking up any lumps, until the meat has browned. Add the cumin, coriander, turmeric, curry powder, chilli flakes and flour. Cook for 1-2 minutes, then add the passata, beef stock and salt.
- Bring to a boil, then simmer for 40 minutes. Remove the cinnamon quill. Set aside to cool before using. This can be made a few days ahead.
- Preheat the oven to 180°C.
- Put one sheet of shortcrust pastry on top of the other and roll out to 3mm thickness. Line the base and side of a 28cm cake or tart tin, allowing for a little overhang. Use some of the overhang to patch any gaps if necessary.
- Fill with the cooled mince, brush the edge of the shortcrust with egg wash, then top with the puff pastry. Crimp the edges, brush with egg wash and cut a couple of slits into the pastry top to allow steam to escape. Bake for 45-50 minutes or until the pastry is golden.
What’s your favourite flavour of pie? Do you have the perfect recipe to make it? Share it with us in the comments below.
Written by Ginny Grant. First appeared on Stuff.co.nz.
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