Curried Mince Pies

Name: Curried Mince Pies
Total time: 1 h
Yield: 2
Cuisine: ModOz
Ingredients: 2 tsp olive oil; ½ brown onion; 1 carrot; 300 g beef mince; 1 clove garlic; 2 tsp curry powder; 1 cube beef stock; ½ cup boiling water; 2 tbs currants; 300 g potatoes; 2 tsp butter; ½ bag mixed salad leaves

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We admit it – we’re still pining for Christmas. Some festive foods are just too good to be retired in January! Take the fruit mince pie for example: absolutely delicious. We’ve done away with fussy, buttery pastry for this version, and infused our filling with sweet juicy currants and PureBlends curry powder for extra flavour. It’s time to ease yourself back into the routine of a new year with this perfect pie (Christmas cracker not included).

Tags:

Egg Free

•Naturally Gluten-Free

•High Protein

•Low Sodium

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour

Cooking Time

DifficultyMedium

Ingredients

Serving amount

brown onion

carrot

300 g

beef mince

1 clove

garlic

2 tsp

curry powder

1 cube

beef stock

2 tbs

currants

300 g

potatoes

½ bag

mixed salad leaves

Not included in your delivery

2 tsp

olive oil

½ cup

boiling water

2 tsp

butter

Nutritional Values

per serving

Calories2010 kcal

Fat17.6 g

of which saturates6.9 g

Carbohydrate39.8 g

of which sugars17.9 g

Protein36.6 g

Sodium463 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Peeler

•Pan

•Small Bowl

•Baking Dish

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion. Peel and grate the carrot, and peel and crush the garlic. Very thinly slice the potatoes. Crumble the beef stock cube and melt the butter. Lastly, wash the mixed salad leaves.

Heat the olive oil in a frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the beef mince and cook, breaking up with a wooden spoon for 2-3 minutes or until browned. Add the garlic and curry powder and cook, stirring, for 1 minute or until fragrant. In a small bowl, dissolve the beef stock cube in the boiling water and add to the pan with the currants. Simmer for 10-15 minutes, or until thickened slightly.

Transfer the mince mixture into a small shallow baking dish or individual ovenproof ramekins and cover with a single layer of potato slices (don’t overlap or they won’t cook evenly). Brush the potato with the melted butter. Cook in the oven for 25 minutes or until the top is golden. Tip: If you have extra potato slices toss them in some oil and pop them in the oven too.

Remove from the oven and sit for 5 minutes before spooning onto plates to serve. Drizzle the mixed salad leaves with a little olive oil and serve with the pie.