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Curried Egg and Potato Pie

ingredients

serves 6
8 oz (225 g) shortcrust potato pastry
4 medium eggs, hard boiled (cooked)
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (40 g) plain flour (All purpose)
2 tsp curry powder
225ml (8 fl oz) milk
2 tbsp sweetcorn
Salt and pepper to taste

method

1. Roll out half of the pastry and use it to line a 20 cm (8 in) flan tin or dish.

2. Cut the eggs into slices and arrange overlapping in the pastry.

3. Make a sauce by melting the butter then blending in the flour and curry powder.

4. Remove from the heat and carefully blend in the milk until smooth.

5. Add the sweetcorn and season with salt and pepper.

6. Return to the heat and, stirring occasionally, bring to the boil and allow to cook for about 2 minutes.

7. Pour the curry sauce over the layered eggs and allow to cool.

8. When only just warm, top with the rest of the pastry.

9. Pinch the edges together to seal well and cut a small cross in the centre to allow the steam to escape.

10. Bake in the oven Gas mark 6, 400°F (200°C) for 20 minutes.

11. Remove from the oven and brush top with a little cold milk.

12. Return to the oven and bake for a further 15 minutes. Serve hot or cold.

What did you think?

2 people have helped to review this recipe. Thankyou!

Potatoes?
posted by Ann Evans @ 09:11AM, 8/07/08
When do the potatoes go in to the pie?
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