Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!
Author: Whats4Chow
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
- 1 Batch (1.2kg) Shortcrust pie pastry (from yesterday's episode)
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
- Starting with the filling, place the mince beef, oil, garam masala, salt, sugar, ground ginger and garlic powder in a mixing bowl.
- Massage this all into the beef for a few minutes until everything is very well mixed.
- 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.
- Pour in the stock and bring this to boil.
- 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.
- Allow the filling to cool completely.
- Remove the pastry from the refrigerator. Weigh the pastry and divide it into 10 equal portions.
- Flour the work surface. Working with one portion of dough, flatten the dough into a rectangular shape.
- 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.
- 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.
- 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.
- Use a fork to press and pattern the edges to secure them.
- 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.
- Brush the pies with an egg-wash consisting of an egg yolk whisked together with 15ml of water.
- Bake the pies in a preheated oven at 200c or 400f for 30 minutes until golden and crispy.
- Remove the pies from the oven and serve immediately with the accompaniments of your choice.
- The uncooked pies can be frozen for up 6 months. To cook these, follow the exact same procedure as for the fresh pies.
