Curried Mince Pies
- Milk
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
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).
Ingredients
½
brown onion
1
carrot
300 g
beef mince
1 clove
garlic
2 tsp
curry powder
1 cube
beef stock
2 tbs
currants
(May be present: Gluten, Wheat, Milk, Soy.)
300 g
potatoes
½ bag
mixed salad leaves
Not included in your delivery
2 tsp
olive oil
½ cup
boiling water
2 tsp
butter
(Contains: Milk;)
Utensils
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.
