Name: Mild Mince Curry Pie Maker Pies
Prep time: 20 min
Cook time: 35 min
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 1 carrot, cut into 1cm dice; 500g beef mince; 3 teaspoons plain flour; 1 x 375g Passage to India Mild Mince Curry Simmer Sauce; 1 cup frozen peas; 1 x 125g tinned corn, drained; 2-3 sheets frozen shortcrust pastry, just thawed; 2-3 sheets frozen puff pastry, just thawed; Fresh curry leaves (optional); Mango or fruit chutney to serve

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Heat oil in a large pan over medium-high heat. Add onion and carrot, cook stirring for 3-4 minutes. Add mince and continue cooking until browned and crumbly. Stir in flour and cook for 1 minute
Pour in Mild Mince Curry Simmer Sauce and ⅓ cup water. Mix well, reduce heat to medium-low and simmer 5 minutes
Stir in peas and corn and cook for a further 3 minutes. Transfer to a bowl and cool completely
Follow manufacturer’s instructions for your pie maker
Cut out shortcrust bases and puff pastry lids. Line pie maker base with shortcrust pastry. Add curry mince mixture and cover with puff pastry lid
Arrange 2 curry leaves on the top and close lid to cook. Cook 6-8 minutes or until pastry is cooked and golden. Repeat with remaining pastry and filling. Serve warm with chutney

Tips & Hints:

Substitute beef mince with chicken, lamb or pork mince.
All pie makers vary in size. This will affect the amount of filling needed to create a pie. Follow manufacturer’s instructions for preheating, filling the pies and cooking times.
Store cooked pies in an airtight container in the fridge for 2 days. Reheat in oven or microwave. Alternatively, wrap individually, label and freeze for up to 1 month.

Heat oil in a large pan over medium-high heat. Add onion and carrot, cook stirring for 3-4 minutes. Add mince and continue cooking until browned and crumbly. Stir in flour and cook for 1 minute
Pour in Mild Mince Curry Simmer Sauce and ⅓ cup water. Mix well, reduce heat to medium-low and simmer 5 minutes
Stir in peas and corn and cook for a further 3 minutes. Transfer to a bowl and cool completely
Follow manufacturer’s instructions for your pie maker
Cut out shortcrust bases and puff pastry lids. Line pie maker base with shortcrust pastry. Add curry mince mixture and cover with puff pastry lid
Arrange 2 curry leaves on the top and close lid to cook. Cook 6-8 minutes or until pastry is cooked and golden. Repeat with remaining pastry and filling. Serve warm with chutney

Tips & Hints:

Substitute beef mince with chicken, lamb or pork mince.
All pie makers vary in size. This will affect the amount of filling needed to create a pie. Follow manufacturer’s instructions for preheating, filling the pies and cooking times.
Store cooked pies in an airtight container in the fridge for 2 days. Reheat in oven or microwave. Alternatively, wrap individually, label and freeze for up to 1 month.

Heat oil in a large pan over medium-high heat. Add onion and carrot, cook stirring for 3-4 minutes. Add mince and continue cooking until browned and crumbly. Stir in flour and cook for 1 minute
Pour in Mild Mince Curry Simmer Sauce and ⅓ cup water. Mix well, reduce heat to medium-low and simmer 5 minutes
Stir in peas and corn and cook for a further 3 minutes. Transfer to a bowl and cool completely
Follow manufacturer’s instructions for your pie maker
Cut out shortcrust bases and puff pastry lids. Line pie maker base with shortcrust pastry. Add curry mince mixture and cover with puff pastry lid
Arrange 2 curry leaves on the top and close lid to cook. Cook 6-8 minutes or until pastry is cooked and golden. Repeat with remaining pastry and filling. Serve warm with chutney

Tips & Hints:

Substitute beef mince with chicken, lamb or pork mince.
All pie makers vary in size. This will affect the amount of filling needed to create a pie. Follow manufacturer’s instructions for preheating, filling the pies and cooking times.
Store cooked pies in an airtight container in the fridge for 2 days. Reheat in oven or microwave. Alternatively, wrap individually, label and freeze for up to 1 month.

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