Yield: 1 servings
|1 teaspoon||Fresh ginger|
|3 teaspoons||Curry powder|
|1 tablespoon||Lemon juice|
|250 grams||Beef mince|
|1 teaspoon||Garam masala|
|¼ cup||Fresh corianderSpinach and Fetta Pie|
|1 cup||Finely chopped lightly cooked spinach|
|200 grams||Fetta cheese; chopped|
|1 teaspoon||Dill tips|
|1 teaspoon||Ground nutmeg|
|Salt and pepper to taste|
SAVOURY MINCE PIE
Savoury Mince Pies:
Fry onion, ginger and garlic in the oil until golden.
Add curry powder, salt and lemon juice, stir then add mince and brown.
Stir in 250ml hot water, cover and simmer for 10 minutes.
Add finely diced potato and frozen peas if desired.
Cook until tender (about half an hour).
Add garam masala and fresh herbs.
Use shortcrust pasty for the base of the pie and butterpuff pastry for the top.
Follow the pie maker instructions for assembling and cooking the pie.
You can use fresh sandwich sliced bread if you don't have pastry.
Spinach & Fetta Pies:
For the pastry use 5 layers of filo, each layer brushed with butter.
Follow the pie maker instructions for assembling and cooking the pie. (You can use fresh sandwich sliced bread if you don't have pastry.) Converted by MC_Buster.
NOTES : using a Pie Maker
Converted by MM_Buster v2.0l.