Ingredients (Enough for 8 pies, each 10 cm in diameter and 3 cm in height)
Ground beef | 500 g / 1.2 lbs |
---|---|
Onion (2 cm pieces) | 400 g / 13 oz |
Carrot (2 cm pieces) | 150 g / 5 oz |
Potato (2 cm pieces) | 150 g / 5 oz |
Tomato (2 cm pieces) | 300 g / 10 oz |
Vegetable oil | 1 Tbsp |
Red wine | 100 ml |
Water | 600 ml |
S&B Golden Curry Mix 92g | 1 pack |
Frozen pie dough sheets | As needed |
Egg | As needed |
Directions
- Heat vegetable oil in a pot over medium heat and stir-fry the ground beef.
Once the beef has cooked, add the onion, carrot, and potato, and continue to stir-fry until the oil has become absorbed by the vegetables, then add the tomato and continue to stir-fry. - Once the tomato begins to break down, add the red wine and bring to a simmer. Add the amount of water listed in the ingredients, and turn down to low heat once it comes to a boil. Simmer for an additional 7 to 8 minutes.
- Turn off the heat, then break the S&B Golden Curry Mix into pieces, and stir them in until they are melted.
Return to medium heat and simmer for another 5 to 6 minutes.
Allow the curry sauce to cool completely. - Allow frozen pie dough sheets to thaw. When they have reached room temperature, prepare 8 circular sheets 10 cm in diameter and 8 circular sheets 15 cm in diameter. Using a fork, prick holes into the pie dough.
- Place the 15 cm pie dough sheets from ⑤ into the cups of the meat pie tray, and fill them with the curry sauce from ③.
Place the 10 cm pie dough sheets over each pie and use a fork to seal the edges.
Cut vents onto the top of the pies, then coat with a layer of beaten egg. - Bake pies in an oven heated to 200℃ for 25 to 30 minutes.