Ingredients: For the Filling:
1 lb (450g) ground beef or lamb
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 tablespoon tomato paste
1/4 cup raisins or sultanas
1/4 cup almonds, chopped
1/2 cup milk
1 large egg
2 tablespoons chutney (optional)
Salt and pepper to taste
For the Pie Crust:
1 package (14 oz/400g) pre-made pie dough or shortcrust pastry
1 egg, beaten (for egg wash)
Directions:
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
Add the ground beef or lamb to the skillet and cook until browned.
Stir in the curry powder, turmeric, and cinnamon, cooking for another 2 minutes to toast the spices.
Add the tomato paste, raisins, almonds, and milk, then cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
In a bowl, beat the egg and mix it into the filling along with the chutney (if using). Season with salt and pepper to taste.
Roll out the pre-made pie dough on a floured surface. Use a round cutter to cut out small circles to line your muffin tin or individual pie pans.
Fill each pie shell with the prepared filling, then top with another circle of pie dough. Crimp the edges to seal.
Brush the tops with the beaten egg wash for a golden finish.
Bake for 20-25 minutes, or until the pies are golden brown and crispy. Let cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 330 kcal | Servings: 6-8 servings