October 01, 2018
Dinner, Lunch, Snacks,
Beef, Ground Beef, Eggs, Vegetables, Onions, Carribbean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Oven Bake, Stove Top, Non-Dairy more
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"From SFI April 2018."
Preheat oven to 220C/200C fan forced and line a baking tray with baking paper.
Heat oil in a large frying pan over medium-high heat and cook brown onion and mince, breaking up mince with a wood spoon, for 5 minutes or until mince has browned.
Cook curry powder, allspice, chilli and thyme. stirring for 1 minute and then remove from heat and stir in green onion and breadcrumbs and season with salt and pepper to taste and then let cook for 10 minutes.
Cut a 20cm circle from each pastry sheet and top each with 1/4 of the mince mixture and then brush edges with egg and then fold pastry over to enclose and crimp edges to seal.
Placed pies on tray and brush with egg and sprinkle with poppy seeds and then bake for 30 minutes or until golden and puffed (see note at end of instructions) and serve with salad.
NOTE - once cooled wrap cooked hand pies in plastic wrap, then foil and freeze for up to 3 months. Defrost in the fridge overnight.
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