Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!

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Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!
Author: 
Recipe type: Pies
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
These awesome curried beef mince pies are quick and easy to make. You can use store-bought pastry, but we are using the pastry from yesterday's episode, which is just as quick to make - and twice as nice!!!
Ingredients
For the Filling
  • 700g Beef mince
  • 30g Garam masala spice mix
  • 5ml Salt
  • 5ml Sugar
  • 5ml Ground ginger
  • 5ml Garlic powder
  • 60ml Oil
  • 200ml Chicken or beef stock
  • 30ml Cornflour mixed with a little water
For Frying
  • 30ml Oil
For Assembly & Finishing
  • 1 Egg, lightly beaten
  • 1 Egg yolk mixed with 15ml of water
Instructions
  1. Starting with the filling, place the mince beef, oil, garam masala, salt, sugar, ground ginger and garlic powder in a mixing bowl.
  2. Massage this all into the beef for a few minutes until everything is very well mixed.
  3. Add 30ml of oil to a wok or pan over medium high heat. Fry the mince for 8 to 10 minutes until separate and cooked through.
  4. Pour in the stock and bring this to boil.
  5. Mix the cornflour with a little water and pour this into the pan. Bring the mixture back to a boil and continue to boil for 60 seconds until thickened. Remove the pan from the heat.
  6. Allow the filling to cool completely.
  7. Remove the pastry from the refrigerator. Weigh the pastry and divide it into 10 equal portions.
  8. Flour the work surface. Working with one portion of dough, flatten the dough into a rectangular shape.
  9. Flour the top of the dough as well. Using your rolling pin, roll the dough out into a lager rectangle of slightly bigger than 20cm by 15cm, or 8 inches by 6 inches. Trim off the rough edges. You can keep the off-cuts to re-roll at the end.
  10. Transfer the rectangle to a piece of grease-proof paper and spoon some of the filling across one half of the pastry leaving about 12mm or half an inch clear around the edges.
  11. Brush the edge with the beaten egg. Use the paper to lift and flip the blank pastry over the pie and press the edges together.
  12. Use a fork to press and pattern the edges to secure them.
  13. Use a paring knife to punch 2 holes into the top of the pie. Transfer the pie to a lightly greased baking sheet. Continue until all your pies are formed.
  14. Brush the pies with an egg-wash consisting of an egg yolk whisked together with 15ml of water.
  15. Bake the pies in a preheated oven at 200c or 400f for 30 minutes until golden and crispy.
  16. Remove the pies from the oven and serve immediately with the accompaniments of your choice.
  17. The uncooked pies can be frozen for up 6 months. To cook these, follow the exact same procedure as for the fresh pies.

 

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