200 g (8 oz) stewing steak, diced
1 medium onion, peeled and quartered
1 medium potato, peeled and quartered
10 ml (2 tsp) curry powder
15 ml (1 tbsp) oil
salt and pepper
1 medium onion, peeled and quartered
1 medium potato, peeled and quartered
10 ml (2 tsp) curry powder
15 ml (1 tbsp) oil
salt and pepper
for the pastry
350 g (12 oz) plain flour
175 g (6 oz) hard margarine
pinch of salt
water to mix
beaten egg to glaze
175 g (6 oz) hard margarine
pinch of salt
water to mix
beaten egg to glaze
method
1. Place the diced stewing steak, onion, potato and curry powder in the processor bowl and process until coarsely chopped.
2. Heat the oil and fry the meat mixture gently for 15 minutes. Season and allow to cool.
3. Make pastry. Roll out, cut into 15 cm (6 inches) rounds.
4. Place the meat mixture in the centre of each pastry round, dampen edges, and pinch to seal. Flute the edges.
5. Place on a baking sheet, brush with beaten egg and bake at 210°C, 425°F, Gas No. 7 for 20-25 minutes, until golden.
2. Heat the oil and fry the meat mixture gently for 15 minutes. Season and allow to cool.
3. Make pastry. Roll out, cut into 15 cm (6 inches) rounds.
4. Place the meat mixture in the centre of each pastry round, dampen edges, and pinch to seal. Flute the edges.
5. Place on a baking sheet, brush with beaten egg and bake at 210°C, 425°F, Gas No. 7 for 20-25 minutes, until golden.
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