Curry pie
Ingredients
- 600 g lamb neck or shoulder, diced
- 3 tbsp oil or ghee
- 3 onions sliced
- 4 cloves garlic chopped
- 2 cm ginger fresh grated or finely chopped
- 3 tbsp. madras Paste we used Patak brand
- 2 tins tomato diced 800 ml
- 100 ml stock
- Salt and pepper
Short crust pastry
- 350 g plain flour
- 150 g butter cold and in small dices
- 1 Pinch of salt
- 3-4 tbsp ice cold water
Instructions
- first prepare the curry. In a saucepan, over medium heat, drizzle some oil. Add the onions, garlic and ginger and sauté for 5-8 minutes until the onions are caramelised.
- Remove the onions and add the lamb pieces. Colour the pieces for a few minutes until caramelised all around.
- Add the onion mixture back into the pan and add the spice paste , tinned tomato, stock Stir and reduce the heat to very low.
- Cover and simmer for 35-45 minutes until the lamb pieces are cooked fully.
- Stir from time to time to ensure the mixture doesn’t stick to the bottom of the pan. If the liquid is reduced too quickly top-up with a little of water to bring back to a curry texture. Check the seasoning. Set aside to cool for a while or overnight is best.
- The next day, prepare the short crust pastry.
- In a large mixing bowl, sieve the flour and add a pinch of salt. Rub the butter into flour until it resembles very fine breadcrumbs. Mix in enough ice-cold water to bring the mixture together.
- Kneed the pastry gently to bind the dough together. Shape a flat rectangle, Cover with cling film and rest in the fridge for 5 minutes.
- Remove from the fridge and knead the dough for a minute to have a pliable texture.
- Dust some flour on a table and using a rolling pin, roll out the pastry.
- Preheat the oven to 160˚C.
- Line a 6–8-inch ceramic pie dish with the pastry and cut a circle to cover the top of the pie too. Place in the fridge for 5 minutes.
- Remove from the fridge and fill the pie with the cooled lamb curry. Brush with egg wash and top with the prepared circle of pastry. Brush again with egg wash and create a small opening in the Centre to allow steam escape while baking.
- Place in the oven and bake for 30-40 minutes. remove from the oven and enjoy immediately.
Notes
Tip: add 1 egg instead of the water to enrich the dough.
Tip ; Try to work the dough as quickly as possible, the more it is kneaded the more it will become elastic and shrink while baking.
Tip ; I sometime like to roll straight away the pastry and let it rest then before using.
Tip ; If freezing, freeze ready rolled, between 2 sheets of baking parchment and keep in the freezer, wrapped in cling film 2 months maximum.
Tip ; Try to work the dough as quickly as possible, the more it is kneaded the more it will become elastic and shrink while baking.
Tip ; I sometime like to roll straight away the pastry and let it rest then before using.
Tip ; If freezing, freeze ready rolled, between 2 sheets of baking parchment and keep in the freezer, wrapped in cling film 2 months maximum.
