About this recipe:These tasty beef pies are hearty enough for a meal, but are also great for snacking whilst watching the match. Leftovers can be frozen for on-the-go lunches later. The recipe is my attempt to recreate what I had once in a restaurant long ago. Enjoy!
375g plain flour
1 tablespoon curry powder
1 teaspoon salt
1 egg, beaten
3 tablespoons water
4 tablespoons vegetable oil
1 onion, chopped
3 spring onions, chopped
1 clove garlic, minced
2 tablespoons chopped jalapeno chillies
450g minced beef
1 teaspoon dried thyme
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Whisk together the flour, 1 tablespoon curry powder and 1 teaspoon of salt in a mixing bowl. Mix in the margarine until the mixture resembles breadcrumbs. Stir in the egg and water until the dough is no longer crumbly. Wrap with cling film, and refrigerate while preparing the filling.
Heat the vegetable oil in a large frying pan over medium heat. Cook and stir the onion, spring onion, garlic and jalapeno until the onion has softened and turned translucent, about 5 minutes. Stir in the minced beef, and cook until browned and crumbly, about 15 minutes. Drain excess fat from the pan, then stir in the thyme, 2 teaspoons curry powder, 1 teaspoon salt, black pepper and the 350ml water. Bring to a simmer, cover and cook until the water has evaporated. Transfer the beef mixture to a food processor, sprinkle in the breadcrumbs, and process until the mixture has become a paste.
Preheat an oven to 200 C / Gas 6. Line two baking trays with baking parchment.
Roll out the pastry on a lightly floured surface to just under 5mm thick. Cut 20 six-inch circles out of the pastry. Divide the beef mixture among half of the circles, mounding in the centre. Place the unfilled circles over the filling, and use a fork to seal the edges closed. Arrange on the baking trays.
Bake in the preheated oven until golden brown and hot on the inside, about 25 minutes.