Curried Mince Pies
The best mince pies you'll ever make!
- Makes : 1 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 45 mins
sunflower oil, for greasing and frying
1 small onion, finely chopped
2 tsp (10 ml) curry powder
4/5 C (200 ml) ready-made Bolognese sauce (see Traditional Spaghetti Bolognese recipe)
salt and pepper to taste
small handful of coriander, finely chopped
flour, for dusting
1 x 400 g roll ready-made puff pastry
2 Tbsp (30 ml) milk, for brushing
½ C (125 ml) cooked peas
Preheat the oven to 200 °C. Grease a muffin tray with a little sunflower oil.
Heat some oil in a heavy-based saucepan and gently fry the onion for a few minutes until soft and translucent. Add the curry powder and continue to fry for a few more minutes until fragrant. Add the Bolognese sauce and stir. Check seasoning and adjust if necessary. Add the chopped coriander. Remove from the heat and keep to one side to cool.
Dust a clean surface with a little flour and roll out the pastry to ½ cm thickness. Use a pastry cutter to cut out 6 rounds of pastry slightly bigger than the muffin hollows. Line 2–3 of the hollows with the pastry. Spoon the mince into the pastry cups and top with a pastry lid, pinching down the sides to seal. Brush with a little milk and bake for 30–40 minutes or until the pastry is crisp and golden brown.
Serve immediately with a side serving of peas.