We love curry and we love pies! What better pairing than a curry pie with our vindaloo seasoning!
ingredients
Ready made short crust pastry
500 g of lamb mince, browned off and set aside.
One tin of chickpeas
FOR THE SAUCE
1 tablespoon white wine vinegar
80g cup sunflower or vegetable oil
1 teaspoon sugar
2 white onions, sliced
1 teaspoon salt, plus more as needed
Teaspoon fenugreek seeds
1 teaspoon of dried mint
3 teaspoon garlic purée
4 tablespoons ginger purée
800g ripe tomatoes
2-3 teaspoons vindaloo season
Directions
Brown the lamb in a pan with a little oil, then remove from pan and set aside
Add the onions to a pan along with the oil and cook with a pinch of salt, stirring occasionally until soft and golden
Add in the fenugreek seeds and cooker for a little longer then add your garlic & ginger purees and continue to cook, if it looks to be drying up add a touch of water
Next add the tomatoes, chickpeas, sugar, vinegar, dried mint and vindaloo seasoning
Bring to the boil then reduce the heat to a simmer for 5 minutes
Add the browned lamb and cook for another 5 minutes, or until the lamb is fully cooked
Pre Heat Oven to 185c
Allow the mix to cool before filling your pies.
Fill your pies
Remember you might want to eggwash your pies before cooking and always remember to add a couple of holes to the top so the steam can be released.
Cook at 185° in a preheated oven for anything between 15 to 25 minutes, depending on size of pie. Remember the filling is cooked so just until the pastry is golden brown!
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35 Minutes
2
Indian
