About this recipe:I experimented with mince adding balti curry powder as I love spices, and was very pleased with the results. I use foil pie dishes I buy - they are nice and easy to batch bake and put some in the freezer.
Makes: 4 pies
500g minced beef
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 onion, finely chopped
2 cloves fresh garlic, diced thinly
1 small bunch parsley, chopped
2 sprigs fresh thyme
2 dessertspoons balti curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon paprika
150ml cream sherry
300ml (1/2pt) water
100ml double cream
1 dessertspoon caster sugar
shortcrust or puff pastry
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas 4.
Put mince, salt and pepper in a pan and brown on a medium heat. Add in chopped onion, garlic, fresh herbs and cook for 2 to 3 minutes.
Add in balti powder and spices and cook for another 2 to 3 minutes.
Add in sherry; cook for 5 minutes. Add in water, cream and sugar and mix well. Leave to cool.
While cooling, you can make the pastry or buy some. If you choose to make your pastry, I recommend my recipe as very good.
Put in pie dish and top with pastry. Ensure you press into the sides and corners with your fingers so that mixture appears nice and secure in the pie dish.