Recipe of the day: Mutton curry pies

AS the South African weather cools down and the craving for warm food surfaces, there is nothing more satisfying then a hot mutton curry pie.

The next best thing to a mutton curry bunny chow is a mutton curry pie, as Durbanites would know, this is a staple diet in every home and possibly the favourite meal that mothers are asked to make.

 

Mutton curry pie recipe

PASTRY

  • 600g cake flour
  • 2ml salt
  • 10ml sugar
  • 350g butter or margarine
  • Two extra-large egg yolks
  • 100ml iced water

 

FILLING

  • 25ml oil
  • 500g leg of mutton, cubed
  • One medium-sized onion, chopped
  • 1ml ground ginger
  • 5ml mild curry powder
  • Two medium-sized potatoes, skinned and diced
  • Two carrots, scraped and diced
  • 125ml apricot juice
  • 75ml tomato purée
  • Salt and coarsely ground black pepper to taste

METHOD

  • First prepare the pastry. Place the dry ingredients in a mixing bowl and rub in the butter. Beat the egg yolks and a little of the water together and cut in with a knife. Add more iced water as needed and cut in to form a stiff dough. Gather the pastry into a ball, cover with plastic wrap and chill for 30 minutes. Meanwhile heat the oil and brown the meat cubes. Remove with a slotted spoon and drain on paper towelling.
  • Fry the onion in the remaining oil until tender, adding more if necessary. Sprinkle with the spices. Fry for another minute and add the potatoes and carrots. Return the meat to the saucepan and pour over the apricot juice. Simmer for about 15 minutes and add the tomato purée. Season generously with salt and pepper, cover and simmer slowly until the meat is tender and done. Cool completely and chill. Preheat the oven to 200 ºC.
  • Roll out the dough and spray a muffin tin with non-stick spray. Cut out fairly large pastry circles and line the muffin hollows with these. Spoon a little of the filling into the lined muffin tin hollows and lightly brush the sides with water. Cut out small circles and place on top of the filling. Press down lightly to seal and chill for another 15 minutes. Brush on top with a little beaten egg and milk mixture and bake for 20-25 minutes or until golden brown and done. Makes about 10 pies.

 

LEARN: How to make the most amazing mutton curry

 

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  AUTHOR
Lauren Beukes
Journalist

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