IngredientsFor 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) |
MethodFor 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!
