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December 13, 2012

Meat Pie with Yoghurt Topping


Lightly spiced curry ground beef , shortcrust and a special Yoghurt topping - delicious with a salad or two.

This pie can be made with or without the shortcrust.  I like it both ways, but it looks so much more inviting with a crust.

It is really up to you whether you want the crust or not - pressed for time... leave the crust.


Meat Pie with Yoghurt Topping

1 Roll Frozen Shortcrust, defrosted

2 Onions, thinly sliced
Oil
250g Mushrooms, sliced
1kg Ground Beef {Mince}
1 can (215g) Tomato Puree
2 TB Flour
1 TB + 1 t Curry Powder
Salt and Black Pepper, to taste

1 cup Plain Yoghurt
3 Extra-Large Eggs, beaten
1/3 cup Flour
Salt and Pepper, to taste

1.) Pre-heat oven to 200 deg C (400 deg F) - Spray a 20 x 30cm oven dish with Spray 'N Cook.
2.) Roll out the Shortcrust and line the prepared oven dish {bottom & sides} - chill 15 minutes in the refrigerator.
3.) Remove from the refrigerator - prick all over with a fork - bake "blind" {using waxpaper and beans or rice} for 10 minutes - remove from the oven and take out the waxpaper/beans - prick the crust again all over - return to the oven and bake a further 5 minutes.
4.) Whilst the crust is baking, make the filling: saute the Onion in the Oil until just soft - add the mushrooms and fry until soft and brown - remove from pan and keep aside.
5.) Stir-fry the Ground Beef using the same pan until brown and done - add the Onions and Mushrooms back - mix the Tomato Puree, Flour, Curry Powder and Salt/Pepper - add to the meat mixture and mix well - simmer a few minutes until hot.
6.) Once the crust has finished the last 5 minutes of baking, set the oven to 160 deg C (315 deg F).
7.) Spoon the meat mixture into the crust.
8.) Add the Yoghurt, Flour and Salt/Pepper to the beaten Eggs - beat until well combined and smooth - pour over the filling and bake 30 minutes until the topping has set {it should be very light brown, and slightly cracked - then it is ready}
9.) Remove pie from the oven and leave to stand 5 minutes before slicing.


Out of the oven and resting for 5 minutes.


Serve with vegetable sides or salads {a hamburger bun is great with this dish}

Hope you enjoy!

Bye-bye now,


Linking up with these cool parties:



4 comments:

  1. Oh I like this, pinning for winter when I get my cooking mojo back - too hot to be in the kitchen! I never made my plum pudding now the kitchen is taunting me :P

    ReplyDelete
  2. I love meat pies of all types. This looks really good.

    ReplyDelete
  3. This is really different from types of meat pies we make. Can't wait to try this. pinning it. Thanks for sharing it on foodie friday.

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