2/3 cup (50 g) mushrooms, sliced
1 onion, skinned and sliced
2 oz (50 g) fat or oil
1 level tsp (5 ml) curry powder
450g (1 lb) raw minced beef
1/4 pint gravy
salt and pepper
1 3/4 cup (200 g) shortcrust pastry made with 1 3/4 cup (200 g) flour
1 onion, skinned and sliced
2 oz (50 g) fat or oil
1 level tsp (5 ml) curry powder
450g (1 lb) raw minced beef
1/4 pint gravy
salt and pepper
1 3/4 cup (200 g) shortcrust pastry made with 1 3/4 cup (200 g) flour
method
1. Fry the mushrooms and onion gently in the fat or oil until just soft about 5 minutes.
2. Stir in the curry powder and cook for a further 2 - 3 minutes,
3. Add the meat and heat it through; add the gravy and seasoning.
4. Roll out half the pastry and line a 20.5-cm (8 in) pie dish with it; put in the filling.
5. Roll out the remaining half of the pastry to make a lid, put over the filling, seal the edges well, trim and scallop.
6. Bake in the oven at 200°C (400°F) mark 6 for 30 minutes until the pastry is golden brown.
7. Reduce the temperature to 180°C (350°F) mark 4 and cook tor a further 15 - 20 minutes.
2. Stir in the curry powder and cook for a further 2 - 3 minutes,
3. Add the meat and heat it through; add the gravy and seasoning.
4. Roll out half the pastry and line a 20.5-cm (8 in) pie dish with it; put in the filling.
5. Roll out the remaining half of the pastry to make a lid, put over the filling, seal the edges well, trim and scallop.
6. Bake in the oven at 200°C (400°F) mark 6 for 30 minutes until the pastry is golden brown.
7. Reduce the temperature to 180°C (350°F) mark 4 and cook tor a further 15 - 20 minutes.
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