500gm Beef or Pork Mince
1 Brown onion finely chopped
2tsp of Whittington’s Busy Myrtle Curry or to taste
2 Carrots grated
1 Small Sweet Potato grated
1 Zucchini grated
1 Cup Beef Stock
1 tablespoon Tomato Paste
1 Tablespoon Soya Sauce
2 tablespoons Sweet Chilli Sauce
Salt & Pepper to season
1 Tablespoon Wellyboot Olive Oil
1 Tablespoon cornflour for thickening.
In a medium size saucepan warm olive oil, add onions sauté until soft, add mince stirring until brown then sprinkle in curry powder and cook for 3 minutes. Add grated sweet potato, zucchini, carrots, tomato paste and Soya & Sweet chilli sauce stirring to combine. Next add stock and cook for approximately 40 minutes till flavour develops and mince is cooked through. Season to taste. Mix cornflour with a small amount of water to form a paste. Mix paste through mince mixture and cook for a further 10 minutes until thickened. This mixture can be used as a pie mix for small or large pies. Always make sure your mixture is cool before making pies. Use shortcrust pastry for bottom of pies and puff pastry for top.
Serves: 4-6 (4-6 serves as a curry / as mini pies approx 4-6 dozen)
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