About this recipe:I'm only 15 so if I can make it you can too. Homemade pastry is used to encase a mouth-watering mixture of mince and spices. Perfect for packed lunches or picnics, or serve for supper as you would any pie.
Sift the flour, curry powder and 1/4 teaspoon salt into a large mixing bowl.
Rub in the vegetable fat and margarine in small chunks. Add the chunks one at a time to the mixing bowl and with a knife mix it until its crumbly.
Add the cold water bit by bit until it forms a stiff dough. If the dough is too wet add more flour.
Lightly flour a surface and knead the dough for 1 minute. Form back into a ball and cover with cling film. Refrigerate until the meat is ready.
In a wok, melt the 2 tablespoons margarine. Fry the onions until tender. Add the minced beef, salt pepper, curry powder and thyme and mix well.
Brown the meat for at least 10 minutes on a medium heat. Add the breadcrumbs and the stock. Cover the wok and let it simmer for 10-15 minutes stirring occasionally and avoiding it sticking to the wok. Only turn off the heat when all the liquid has been absorbed.
Uncover the pastry and roll out. Use a pastry cutter to cut circles.
Place two to three table spoons in each circle. Use a pastry brush to moisten the edges of the pastry.
Fold circle over and pinch the edges together with a fork. Brush with a mixture of water and egg.
Bake on a lightly greased baking tray for 30-40 minutes, checking regularly.
You could use any minced meat it doesn't have to be beef or you could even use fish or vegetables. Maybe you'd like to go for sweet things instead therefore only using the pastry mixture. You decide!