Curry pie

Curry pie (makes ~5 mini pies)
In your grocer's basket or preparation bowl: Get ready ~100g (1/4 lb) ground beef (can be ground turkey, chicken, pork) , a small-medium yellow russet potato (boiled), and 1/4cup finely diced onions. It's a pie, so don't forget to stock up on pastry making ingredients; and for me, it's got to be time saver Betty Crocker Pie Crust Mix (half of the standard 11oz pack), 1tbsp butter, and some cold water (The pie crust mix pack would have ready instructions for you to make the dough, don't worry).

In a saute pan: ...lightly oiled, fry the ground beef for a 2-3 mins; then add in cubed potatoes(already boiled as whole then cubed) and fry for few more mins, till meat is cooked.


Then, add 2 tsp curry powder, and pinches(eyeball quantity, to taste) of five spice powder (allspice will do as well) to the mixture and continue saute on low heat. If you are using ground turkey or chicken, the mixture may be dry (so add some chicken broth or water). To thicken mixture and enhance the "creamy" texture, add cornflour-water mixture(of about 1tsp cornflour mixed with 2tbsp water). Turn off heat when mixture is ready. Allow cool.


On a flat board/floured surface: Roll the dough flat and cut into ~8 round sections (~5 rounds for the base crust, and 2-3 rounds-to be "flatten" further using the rolling pin, and cut into 5 rounds for the top crust)

In the muffin pan: Line the dough-crust base on buttered muffin pan surface, add the filling(of meat+potatoes+onions), then top with top dough-crust.



In the preheated oven: Bake the pies @400F for about 20 minutes.


In the easter basket:...finally...these finger-friendly baked pies.




Related posts:
Chicken strudel
Mini chicken pie
Curry puffs/pasties