Curried Beef Pies: Date Added: 13 Nov 2009
Listed in: Pies

Pastry:

2 cups all-purpose flour 500 mL
1 tsp. salt 5 mL
1/2 cup shortening 125 mL
1 egg, slightly beaten
2 tbsp. ice water 30 mL
2 tsp. lemon juice 10 mL

Filling:

1 tbsp. canola oil 15 mL
1 clove garlic, minced
1 large onion, chopped
1 medium finely chopped peeled apple
1 1/2 lb lean ground beef 675 g
2 tsp. curry powder 10 mL
1/4 tsp. salt 1 mL
2 tbsp. all-purpose flour 30 mL
1 1/2 cups beef stock (2 beef cubes & water) 375 mL
1 tbsp. plum sauce or chutney 15 mL

Pastry:

Sift flour and salt into a medium-sized bowl. Cut in shortening with a fork or pastry blender until mixture is in even bits about the size of peas. In a small bowl, combine lemon juice, water and beaten egg. Sprinkle over flour mixture, stirring lightly with a fork, until mixture can be gathered into a ball. Make 6 five inch double crust pies. Press shells using your Birds Hill Enterprises Pastry Press.



Filling:

In a large saucepan, heat oil over medium-low heat; cook garlic, onion and apple until tender. Add beef and cook, stirring often, until meat is lightly browned. Stir in curry powder, salt and pepper. Sprinkle with flour and mix to blend.

Pour in stock and cook, stirring constantly, until mixture thickens. Blend in plum sauce; cover and simmer for 2 minutes. Remove from heat and let cool. Fill pie shells, cover with top crust, sealing edges and cutting a slit in each top.

Bake at: 375° F (190° C) for 30-35 minutes

Makes: 6 pies

Source: http://www.cookitsimply.com

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