Pie Maker Curried Pork Pies
"From our Sunday newspaper The Sunday Times."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (174.7 g)
- Calories 529
- Total Fat - 35.9 g
- Saturated Fat - 10.4 g
- Cholesterol - 59.2 mg
- Sodium - 210.3 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 1.7 g
- Sugars - 1.7 g
- Protein - 21.3 g
- Calcium - 30.2 mg
- Iron - 2.7 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat oil in a large deep frying pan over medium heat and add onion and cook for 3 minutes or until just softened and then add pork mince to pan and cook, using a wooden spoon to break up any lumps, for about 5 minutes or until lightly browned and then add curry powder and stir through.
Step 2
Add tomato paste and cook, stirring, until combined and then sprinkle flour over mixture and stir to combine, then add stock and stir until combined and thickened, then stir in pumpkin and peas, and cook for 5 minutes and now season, then transfer to a large bowl and cool completely.
Step 3
Use the pie maker pastry cutter to cut 8 large and 8 small circles from the pastry dough.
Step 4
Lightly grease pie maker and press 4 large dough circles into the pie holes and fill with slightly heaped 1/3 cup pork mixture and top with the 4 small dough circles. Turn on the pie maker and close and cook for 8-10 minutes or until pastry is golden.
Step 5
Repeat with the remaining pastry and mince and cook for 6-8 minutes (pie maker will already be hot).
Step 6
Serve pies hot with ketchup on the side.
Tips
- Pie Maker
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