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Curry Mince Loaf

Servings:           4
Total Time:        1 hr
Cooking Time:  30 mins (stove-top)
                           20-30 mins (oven)

Pre-heat Oven to 220°C

Download this Recipe (.pdf)

Ingredients

For the Filling
500g lean mince (beef or lamb)
1 onion, chopped
1 tsp chopped garlic
1 Tbsp light olive oil
1 Tbsp medium curry powder
1 Tbsp curry paste
1 tsp crushed chillies
1 tsp turmeric
1 tsp cinnamon powder
¼ tsp salt
1 small carrot, chopped
1 small apple, chopped
1 Tbsp wine vinegar
1 Tbsp fruit chutney

For the Pastry
250g cake flour
1 tsp salt
¼ tsp grated nutmeg
60g butter
Water to mix
​
For the Curry Sauce
1 onion, chopped
½ apple, chopped
1 Tbsp light olive oil
1 tsp medium curry powder
1 tsp curry paste
1 tsp turmeric
250ml meat stock
½ tsp salt
1 Tbsp chutney
2 tsp lemon juice

1 egg, beaten (to seal loaf edges)

Method

For the Filling
Sauté the onion & garlic in the oil. Add the curry powder & paste, chillies, turmeric, cinnamon and salt, and fry for 2 mins. Add the mince and stir/mash with a fork until thoroughly mixed & separated. Add the remaining Filling ingredients and simmer for 10 mins. Set aside to cool.

For the Sauce
Sauté the onion & apple in the oil. Add the curry powder, paste & turmeric and fry slightly. Add the remaining Sauce ingredients and simmer for 5 mins.

For the Pastry
Sift the dry ingredients together, and then rub in the butter. Make a hollow in the middle and add enough water to form a stiff dough. Roll out the pastry in a rectangle 10mm thick.

Construction
Spread the pastry with the cooled meat filling, roll it up into a loaf and seal the edges with the beaten egg.
Place in an oven dish and pour over the curry sauce. Bake at 220ºC for 20-30 mins until golden brown.

Serve immediately or when cool.

Variation

Use Ostrich mince instead of Beef or Lamb - it's less fatty and tastes just as good!
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