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Mutton curry pies

Recipe from: 9/12/1999 12:00:00 AM
Ingredients 18
Servings 10


  • 600
    cake flour
  • 2
  • 10
  • 350
    butter or margarine
  • 2
    extra-large egg yolks
  • 100
    iced water
  • 25
  • 500
    leg of mutton, cubed
  • 1
    medium-sized onion, chopped
  • 1
    ground ginger
  • 5
    mild curry powder
  • 2
    medium-sized potatoes, skinned and diced
  • 2
    carrots, scraped and diced
  • 125
    apricot juice
  • 75
    tomato purée
  • salt and coarsely ground black pepper to taste


First prepare the pastry; Place the dry ingredients in a mixing bowl and rub in the butter. Beat the egg yolks and a little of the water together and cut in with a knife. Add more iced water as needed and cut in to form a stiff dough. Gather the pastry into a ball, cover with plastic wrap and chill for 30 minutes. Meanwhile heat the oil and brown the meat cubes. Remove with a slotted spoon and drain on paper towelling. Fry the onion in the remaining oil until tender, adding more if necessary. Sprinkle with the spices. Fry for another minute and add the potatoes and carrots. Return the meat to the saucepan and pour over the apricot juice. Simmer for about 15 minutes and add the tomato purée. Season generously with salt and pepper, cover and simmer slowly until the meat is tender and done. Cool completely and chill. Preheat the oven to 200 ºC. Roll out the dough and spray a muffin tin with non-stick spray. Cut out fairly large pastry circles and line the muffin hollows with these. Spoon a little of the filling into the lined muffin tin hollows and lightly brush the sides with water. Cut out small circles and place on top of the filling. Press down lightly to seal and chill for another 15 minutes. Brush on top with a little beaten egg and milk mixture and bake for 20-25 minutes or until golden brown and done. Makes about 10 pies.

Read more on: bake  |  shallow-fry

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