Curried Beef Pot Pie
Serves 6
Ingredients
3 tbs olive oil
3 onions, finely sliced
2 cloves of garlic, minced
1kg beef mince
4 tsp Keen's Curry Powder
1 tbsp Worcestershire sauce
⅔ cup tomato puree
250ml beef stock
½ tsp salt
½ tsp cracked pepper
2 tbs plain flour
5 sprigs of thyme, stems removed
3 sheets of puff pastry
1 egg
1 tbs milk
Method
STEP 1. Preheat the oven to 180°C.
STEP 2. Place a large pot over medium heat and add onions. sau for five minutes, stirring intermittently, until the onions are soft and caramelised.
STEP 3. Add the garlic, mince, and Keen's Curry Powder to the pot and sauté whilst stirring, allowing the beef to brown.
STEP 4. Once the mince has browned, add the Worcestershire sauce, tomato puree, beef stock, salt, pepper and flour. Bring to a simmer and cook for ten minutes, stirring occasionally until the sauce has thickened. Turn off the heat and set aside to cool for a few minutes.
STEP 5. Divide your mixture into 6 x 250ml capacity ramekins, smoothing out the top.
STEP 6. Take your sheets of pastry and cut into rounds a few centimetres bigger than the top of the ramekins. Place rounds of pastry on top of the ramekins, pressing around the edges to enclose.
STEP 7. In a small bowl, whisk together the milk and egg with a fork, then brush the top of the pastry with the egg mixture. Pierce a 1cm hole in the top of the pastry with a sharp knife. This will allow the steam to escape as it cooks.
STEP 8. Place the ramekins onto a tray and bake at 180°C for 35-40 minutes or until the pastry is golden and risen.
STEP 9. Remove the pies from the oven and allow to cool for a few minutes prior to serving.
STEP 10. Enjoy!
Mustard Chickpea & Potato Pot Pies
Serves 6
Ingredients
3 tbs olive oil
1 leek, finely sliced
1 carrot, diced
2 sticks of celery, diced
2 cloves of garlic
1 small onion, diced
4 tsp Keen’s Mustard Powder
½ tsp salt
½ tsp cracked pepper
500g potatoes, diced
420g tin of chickpeas, drained and rinsed
650ml vegetable stock
5 sprigs of thyme, stems removed
1 sprig of rosemary, leaved finely chopped
3 sheets of puff pastry
2 tbs plant based milk
1 tbs sesame seeds
Method
STEP 1: Preheat the oven to 180°C.
STEP 2: Place a large pot over medium heat, and add the olive oil, garlic, leek, carrot, celery and onion. Cook for a few minutes stirring intermittently, until the vegetables have softened and the onions are translucent.
STEP 3: Add the Keen's Mustard Powder, salt, pepper, potatoes, chickpeas, vegetable stock, thyme and rosemary to the pot, then bring to a boil. Turn down to a simmer, cover with a lid and cook for 8-12 minutes until the potatoes are tender and the liquid has reduced. Set aside and allow to cool slightly.
STEP 4: Divide your mixture into 6 x 250ml capacity ramekins, smoothing out the top.
STEP 5: Take your sheets of pastry and cut into rounds a few centimetres bigger than the top of the ramekins. Place the rounds of pastry on top of the ramekins, pressing around the edges to enclose.
STEP 6: Brush the top of the pastry with the milk, then pierce a 1cm hole in the top of the pastry with a sharp knife. This will allow the steam to escape as it cooks. Sprinkle pastry with sesame seeds.
STEP 7: Place the ramekins onto a tray and bake at 180°C for 35-40 minutes or until the pastry is golden and risen.
STEP 8: Remove the pies from the oven and allow to cool for a few minutes prior to serving.
STEP 9: Enjoy!
