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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 48 |
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I tried this recipe out at the weekend and it was very tasty and brought it along to an event and they were snapped up quickly. I got this recipe off the TV. Ingredients:
2 tablespoons vegetable oil |
2 onions, finely chopped |
1 tablespoon grated fresh ginger |
250 g minced ground beef |
1 tablespoon curry powder (i made my own but you can just buy some) |
2 tablespoons soy sauce |
200 ml water |
1/2 teaspoon sugar |
1 teaspoon salt |
250 g potatoes, diced |
100 g peas |
3 tablespoons roughly chopped coriander |
500 g puff pastry |
1 egg, beaten |
Directions:
1. Preheat the oven to 200C/390F/Gas 6.
2. Boil potatoes. Cook peas. Heat the oil in a wok or frying pan.
3. Add the onions and fry until they start to soften.
4. Add the ginger and beef and fry until browned.
5. Add the curry powder, soy sauce, water, sugar, salt, potatoes and peas.
6. Cook for ten minutes, stirring occasionally, reducing the liquid until the mixture is moist but not sloppy.
7. Stir in coriander and leave to cool.
8. Roll out the pastry and cut out 10cm/4in rounds of.
9. Place one tablespoon of the curry mixture in the middle.
10. Fold the pastry over to form a half circle, pressing the edges together with your fingertips or crimping with a fork.
11. Brush with a little beaten egg and bake for 20 minutes, or until glazed and golden.
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