Recipes CURRIED MINCE 3 WAYS: 3 HAND PIES
CURRIED MINCE 3 WAYS: 3 HAND PIES
Lastly but definitely not least, our 3rd out of 3 dishes, the mouth watering, easy-to-make Hand pies.
- WHAT YOU WILL NEED -
- 1 Tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 Tbsp fresh ginger, grated
- 500g beef mince
- 1-2 Tbsp Cape Herb & Spice CAPE MALAY CURRY
- 4 large tomatoes, diced
- 3 sheets store-bought shortcrust pastry
- 1 large egg
- ± 1 Tbsp sesame seeds
- Tomato chutney, to serve
- METHOD -
Heat the olive oil in a large frying pan and fry the onion until tender. Add garlic and ginger and cook until fragrant.
Add the beef mince and Cape Herb & Spice Cape Malay Curry Spice. Cook it until the mince is lightly browned. Then add the tomatoes and cook until the tomatoes break down. Simmer until thickened. Cool the mince mixture completely.
Next, preheat the oven to 180˚C.
Whisk the egg with a splash of water.
On a lightly floured surface, roll out the pastry dough until 2-3mm thick.
Using a medium sized bowl cut out 4 circles in each sheet of pastry so you have 12 pastry circles. Then, spoon the cold mince mixture onto one half of each circle.
Brush the circle with a little egg wash and then seal each pie. Press down firmly to close them tightly.
Cut two small slits into each pie, egg wash them all over and sprinkle with sesame seeds.
Place on a lined baking tray and bake for 25-30 minutes until golden brown and crisp.
Serve the hand pies with tomato chutney for dipping.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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