Curry Potato Hand Pies
 | Cooking Time 45 minutes |
 | Serves 6 |
INGREDIENTS
- 3 Royal Blue potatoes, peeled and diced to 1cm
- 3 sheets store bought short crust pastry, thawed
- 1 tbsp rice bran oil
- 1 red onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1 tsp cumin seeds
- 10 curry leaves, optional but recommended
- 1 tbsp curry powder
- 150g string beans, sliced into 5mm rounds
- 1 bunch coriander, roots off and roughly chopped
- 1 egg, lightly whisked
- Salt and pepper
- 2 tbsp milk
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Heat oven to 200°C
- Cut out 6 x 12cm rounds of pastry and 6 x 8.5cm rounds of pastry and and return to the fridge.
- Heat oil in a large fry pan over medium heat.
- Add onion, carrot, celery and potato and fry stirring for 5 minutes.
- Add curry leaves, curry powder and cumin seeds and stir for a further 5 minutes.
- Turn off heat and add beans, coriander and egg. Stir through and season.
- Take out 2 large rounds of pastry at a time.
- Pile a mound of potato mix in the centre of each pastry round.
- Pinch the sides in at four spacings to create a square shape, then repeat again so you are left with a rounder shape. Top up the pie if you wish with a little more filling.
- Cover the top with your smaller round of pastry and pop two thin knife marks in it to release steam.
- Brush pastry with a little milk.
- Place all pies on a lined baking tray and bake for 25 minutes or until pastry is browned and filling hot.
- Serve with kasundi or sauce.
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