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Curry mince pies

Curry mince pies

Curry mince pies
Recipe by: Daleen van der Merwe

Makes: 8 muffin-sized pastries
Preparation: 35 min
Cooking time: 25-30min

Hot Water Pastry
500 g cake flour

1½ t salt
150 g butter or margarine, cut in 1 cm-dice
200 ml boiling water

Egg wash
1 egg yolk, beaten

1 Tbsp water

Curry mince
1 onion, chopped

1 clove garlic, chopped
1 t grated fresh ginger
½ t ground cumin
3 Tbsp Excella oil
500 g beef mince
1 cube beef stock
1 cup boiling water
2 carrots, cut in small dice
5 potatoes, cut in small dice
1 cup frozen peas
1 Tbsp curry powder
1 t sugar
2 t salt
1 t pepper

Hot Water Pastry
Sift the flour and salt together. Add the butter or margarine to the boiling water in a pot en heat until the butter has melted. Bring it to the boil. Add the hot water mixture to the flour mixture and stir with a wooden spoon until mixed. Knead the dough for 2 minutes until smooth and elastic. Let it cool slightly. Use the dough when still lukewarm.

Curry mince
Fry the onion, garlic, ginger and cumin in the oil over moderate heat until the onions are soft. Add the meat and stir fry until the meat is loose and brown. Dissolve the beef stock cube in the boiling water and add to the meat. Also add the carrots, potatoes and cook until the meat is cooked and most of the liquid is cooked away. Press the mixture with a potato press to lightly smash the vegetables and thicken the mixture. Add the peas, sugar. salt and pepper.  Keep aside to cool.

Preheat the oven to 180 °C. Grease a muffin tin

Roll two thirds of the pastry out to about 3 mm thick. Cut 10 rounds, 5 mm larger than the muffin apertures. Press the  dough circles into the muffin holes. Scoop the curry mince into the pastry baskets (to the top). Brush the top pastry edges with water.  Roll out the rest of the dough and cut 10 rounds, large enough the cover the filling. Press a hole into each dough circle. Place the dough circles on top of the filling. Fold the brushed dough edges over and seal. Beat the egg and water with a fork and brush the egg wash over the top of the pies.

Bake 25 – 30 minutes or until golden brown.

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