Let the lockdown lunches begin with a soothing, nostalgic, ever-so South African batch of Curried Mince Pies. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #vegmeal #plantbased #mushroomsnacks #easyentertaining #vegetarian #lifeisgood #immunebooster #nourish #selfcare #eatwell #curry #currypie #mincepie #currymince #pie
Curried Mince Pie
Serves 6
Ingredients
15ml oil
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 readymade puff pastry, defrosted
1 egg, lightly beaten
Method
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. Add the mince and cook, stirring, for 5 minutes.
2 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. Add the chutney, beef stock, cornflour mixture and frozen vegetables and bring to a simmer. Cook for 10-15 minutes.
3 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. (Make individual pies if you prefer.)