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SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 25- 30 min


Pre­heat the oven to 200 ° C. Grease a bak­ing sheet with non­stick spray. 1 Fill­ing Heat the oil in a shal­low saucepan and fry the onions and gar­lic un­til fra­grant. Add the mince and stir- fry for 1 minute.

15 ml ( 1 T) oil 2 onions, chopped 2 gar­lic cloves, crushed 500 g lean beef mince 30 ml ( 2 T) roasted curry pow­der 2 ml ( ½ t) ground co­rian­der 15 ml ( 1 T) chut­ney 45 ml ( 3 T) apri­cot jam salt and freshly ground pep­per


1 roll puff pas­try 1 egg, whisked 2 Add the spices, chut­ney and apri­cot jam and stir- fry un­til fra­grant. Sea­son with salt and pep­per. Re­move the mix­ture from the saucepan and set aside to cool. 3 Pies Lightly roll out the pas­try on a floured sur­face and cut into eight rec­tan­gles. Spoon a lit­tle of the mince mix­ture in the mid­dle of one of the pas­try rec­tan­gles. Brush the pas­try edges with a lit­tle whisked egg and cover with an­other pas­try rec­tan­gle. Crimp the edges to­gether with a fork. Re­peat with the re­main­ing pas­try rec­tan­gles and mince mix­ture. 4 Ar­range the pies on the pre­pared bak­ing sheet and bake for 20- 25 min­utes or un­til golden and done. Serve with tomato sauce, if pre­ferred.

Try these pie fill­ing vari­a­tions: ■ Creamed spinach and feta cheese. ■ Shred­ded chicken with mush­rooms and gar­lic. ■ Flaked snoek with pars­ley and cream cheese.

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