A well-made pie is a thing of beauty, especially when its full of lovely curry beef flavours, loads of veggies and fresh mushrooms to add that rich umami note. The mushrooms also make the pie more moist, more economical and more healthy! #friendsandfamily #curry #pie #eatmoremushrooms #freshmushrooms #blendability
Curried Mince Pie
1 onion, peeled and diced
1 garlic clove, crushed
300g beef mince
250g Button mushrooms, quartered
15-20ml curry paste (according to taste)
45ml fruit chutney
125ml beef stock
5ml cornflour, stirred into 30ml cold water
250g mixed frozen vegetables
1 packet ready-made puff pastry, defrosted
1 egg, lightly beaten
1 Heat the oil in a pan and fry the onion over a low heat for 4-5 minutes. Add the garlic and cook for 1 minute.
2 Add the mince and cook, stirring, for 5 minutes. Add the mushrooms and fry for a further 3-4 minutes or until the meat and mushrooms brown. Stir in the curry paste and mix well.
3 Add the chutney, beef stock, cornflour mixture and frozen vegetables and bring to a simmer. Cook for 10-15 minutes. Transfer the mixture to an ovenproof casserole dish and allow to cool. Preheat the oven to 200˚C.
4 Roll out the pastry onto a lightly floured surface. Brush some of the egg wash onto the rim of the casserole dish. Top with a layer of the pastry and push down the edges to secure. Trim any excess pastry. Cut a hole into the centre, to allow the steam to escape. Brush the top of the pie with the remaining egg wash and bake in a hot oven for 20-25 minutes, or until the pastry is golden and puffed up.