Meat Pie

Ingredients:

2 Mishra’s Curry Cubes

450g lean lamb meat, diced into 1-inch cubes

2 tbsp oil

2 small onions, finely sliced

3 cloves garlic, minced

200g mushrooms, finely sliced

1 tsp cornflour

1 cup of water

1 – 2 sheets frozen puff pastry, thawed

1 egg yolk, mixed with 1 tsp milk (for the pastry glaze)

Salt and cracked black pepper

Step one

Pre-heat the oven to 200oC / 400oF. Dissolve the Curry Cubes in 1 cup of water, add the cornflour, mix well together and set aside. Heat the oil in a large shallow frypan then add the onion and garlic and cook for 4 to 5 minutes until the onion has softened and browned. Add the meat, stir and cook for another few minutes to sear the meat. Stir in the mushrooms and cook for 2 minutes, then pour in the Curry Cube and water mixture and stir thoroughly.

Step two

Reduce the heat to a simmer and cook for 15 to 20 minutes until the meat is close to being tender and the gravy has thickened a little (but not too much – add more water during cooking if necessary). Take off the heat, add salt to taste and some cracked black pepper and transfer the meat to an ovenproof pie dish.

Step three

Cover the meat with a puff pastry lid, moistening the rim of the dish first to prevent the pie crust from sticking. Gently brush the pastry top with the egg and milk glaze and place the dish in the oven for 20 to 30 minutes until the pastry is crisp and golden brown. The meat will have continued to cook in the oven, so will be very tender by this stage. Serve with mashed potato and peas or other accompaniments of your choice.