RECIPE OVERVIEW
The beauty of this recipe is that the pies can be made up in advance and used as required.
Ingredients Add to Shopping List
Serves: 4 people
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5 - Mushrooms
sliced thinly -
1 tub Natural Yogurt
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1 - SuperValu Carrot
diced into small cubes -
1 - SuperValu Onion
finely diced -
555 g SuperValu Quality Irish Lamb Mince
From the Store Cupboard
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2 dstspn Curry Powder
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1 tsp SuperValu Dried Mixed Herbs
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2 cloves SuperValu Garlic
crushed -
1 tbsp SuperValu Olive Oil
Pastry Casing
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1 - Fresh Egg
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2 tbsp Milk
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225 g Plain Flour
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110 g SuperValu Butter
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0 pinch SuperValu Salt
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2 tbsp Water
Side Salad
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0 - SuperValu Crunchy Garden Salad
Method
- Preheat the oven to 190°C/375°F/Gas Mark 5
- Begin by preparing the curried lamb filling for the pastries
- Heat a wide based deep pan with a little oil and add the diced carrot, garlic, onion and mushroom and sauté gently for a couple of minutes until they have softened
- Add in the minced lamb and the mixed herbs and continue to cook, uncovered, over a medium heat until the lamb is browned off. At this stage the mixture should look quite juicy
- Sprinkle in the curry powder and stir carefully, ensuring that lumps do not form. Continue to cook for a further 4-5 minutes
- Allow the mixture to cool down completely and then mix in the natural yogurt
Short Crust Pastry
- Sieve flour and salt into a large mixing bowl
- Add in the butter and using your finger tips, rub in the butter until the mixture resembles fine breadcrumbs
- Stir in enough cold water to bind the mixture together
- Kneed lightly on a floured work surface to bring the pastry together and then transfer the pastry to the fridge to chill for at least 30 minutes
- After this, roll out the pastry on a lightly floured work surface
- Using a large cutter cut out 4 discs (approximately 4 or 5 inches)
- Mix together the egg and milk and brush the surface of the pastry disc with the beaten egg wash
- Next place some of the curried lamb mixture on one side of the pastry disc
- Fold over the pastry to make a semi circular shape
- Use a fork dipped in flour to press the edges closed tight
- Place the pastries onto a baking tray lined with baking parchment and brush the entire surface of the pastry with the beaten egg wash, which will help to colour the pastry
- Bake for approximately 20 minutes in the preheated oven until the pastry has turned crisp and golden brown
- Place the crunchy salad in a large bowl, drizzle with the olive oil and mix well
- Serve with the curried lamb parcels
Top Tip
With this recipe you could make mini pastries as well by cutting the discs into much smaller pieces.
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Very easy to prepare. Bought some ingredients in SuperValu but had most at home. The pastry was so easy to make and has given me a new found interest in pastry pies with different fillings. Cooling pastry in the fridge now while I pop out to collect son from school. All going according to plan. Allow the meat mixture to cool down completely and then mixing in the natural yogurt.
All done and cooking away.
I cut the pastry with my Costa cafe cup and the smaller ones with pastry cutter shapes but I have to say, I had great fun. Served with salad and chips. I melted cheese on the chips. Yummy.
You recommended Chateau Goudray Seguret. France Grenache-Syrah but as its 4 pm and there are children eating might I suggest cooking with The Essential Neil Diamond. A great entertainer besides company midday. He doesn't disturb you while cooking and sooths the soul/nerves. An excellent accompaniment....
Cheers
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