Curried mince pie
<p>This lightly curried pie is meaty and dense, and best cooked long and slow to develop the flavours. I usually make this dish a day ahead − the mince one day, then the assembly the following day. If I’m going down a nostalgic route, I serve it with peas and mashed potatoes, otherwise it’s leafy greens with a sharp dressing.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6-8</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 tablespoon oil</li>
<li>1 cinnamon quill</li>
<li>1 onion, chopped</li>
<li>2 cloves garlic, chopped</li>
<li>3cm piece ginger, grated</li>
<li>1kg beef mince</li>
<li>1 tablespoon ground cumin</li>
<li>1 tablespoon ground coriander</li>
<li>2 teaspoons turmeric</li>
<li>2 teaspoons curry powder</li>
<li>Good pinch of chilli flakes</li>
<li>2 tablespoons flour</li>
<li>½ cup tomato passata</li>
<li>1 ½ cups beef stock</li>
<li>1 teaspoon salt</li>
<li>2 sheets shortcrust pastry</li>
<li>1 egg, lightly beaten with a few tablespoons of water</li>
<li>1 sheet butter puff pastry</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Heat the oil in a wide saucepan and add the cinnamon quill, onion, garlic and ginger.</li>
<li>Fry gently for 5-10 minutes until softened. Add the mince and cook, breaking up any lumps, until the meat has browned. Add the cumin, coriander, turmeric, curry powder, chilli flakes and flour. Cook for 1-2 minutes, then add the passata, beef stock and salt.</li>
<li>Bring to a boil, then simmer for 40 minutes. Remove the cinnamon quill. Set aside to cool before using. This can be made a few days ahead.</li>
<li>Preheat the oven to 180°C.</li>
<li>Put one sheet of shortcrust pastry on top of the other and roll out to 3mm thickness. Line the base and side of a 28cm cake or tart tin, allowing for a little overhang. Use some of the overhang to patch any gaps if necessary.</li>
<li>Fill with the cooled mince, brush the edge of the shortcrust with egg wash, then top with the puff pastry. Crimp the edges, brush with egg wash and cut a couple of slits into the pastry top to allow steam to escape. Bake for 45-50 minutes or until the pastry is golden.</li>
</ol>
<p>What’s your favourite flavour of pie? Do you have the perfect recipe to make it? Share it with us in the comments below.</p>
<p><em>Written by Ginny Grant. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
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