Curry pie

Recipe from: 9/28/1989 12:00:00 AM
Ingredients 22
Servings 4
Time

Ingredients

  • MINCE MIXTURE
  • 15
    ml
    oil
  • 2
    onions, sliced into rings
  • 15
    ml
    curry powder
  • 2
    ml
    ground cumin seed
  • 500
    g
    mince
  • salt
  • pepper
  • 1
    apple, grated
  • 10
    ml
    apricot jam
  • PASTRY
  • 220
    g
    cake flour
  • 7
    ml
    baking powder
  • 2
    ml
    salt
  • 7
    ml
    curry powder
  • 70
    g
    margarine
  • 100
    ml
    milk
  • FILLING
  • 50
    g
    margarine
  • 50
    ml
    chutney
  • 30
    g
    sultanas
  • 25
    ml
    coconut
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Heat the oil in a pan and sauté the onion until soft. Add the seasonings and sauté for another minute. Add the mince and brown it. Season to taste with salt and pepper. Add the apple and apricot jam and cook through. Add extra water if necessary. Transfer to the prepared ovenproof dish. Sift the cake flour, baking powder, salt and curry powder together in a mixing bowl. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Add just enough milk to form a stiff dough. Roll out the dough on a lightly floured surface until it is about 7 mm thick. Combine all the ingredients for the filling and spread over the rolled out dough. Roll the dough up lengthwise and cut into 1 cm slices. Arrange on top of the meat mixture and bake for about 40 minutes or until the pastry slices are cooked through and golden brown. Serves 4-6.
 

Read more on: bake  |  beef
 

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