|500 g||beef mince|
|500 g||lamb mince|
|100 g||breadcrumbs — white|
|350 g||onion — chopped|
|30 g||curry powder — medium|
|10 g||fresh chillies|
|30 g||garlic — cloves, crushed|
|30 g||maldon salt|
|30 g||jam — apricot|
|30 g||demerara sugar|
|50 ml||sunflower oil|
|100 ml||stock — chicken|
|30 ml||lemon juice|
|1 kg||puff pastry|
Preheat oven to 190ºC.
Fry the onions and garlic in the oil. Add the chillies and curry powder.
Add the meat and fry till meat cooked. Add apricot jam, sugar, lemon juice and bay leaves.
Add salt and bread. Cook for 30minutes.
Add chicken stock and the egg. Cook for further 5 minutes.
Once cooked, reserve to one side.
Mix 4 eggs, with milk and turmeric.
Roll puff pastry into 3mm thickness. Cut and place into prepared mini muffin moulds.
Portion mince into the muffin moulds on top of the puff pastry.
Pour a little egg custard over and place in oven for 15 minutes.
Recipe reprinted with permission of Grant Hawthorne.