Curried Beef and Mushroom Pot Pies
Serves
4
Preparation
15
minutesCooking Time
35
minutesIngredients
1/4 1/4 quantity frozen Big batch bolognese, thawed overnight in the fridge (3-cup portion)
2 Tbsp 2 extra virgin olive oil
450 g 450 button mushrooms, sliced
2 tsp 2 fresh thyme leaves
1 Tbsp 1 curry powder
Sea salt flakes and freshly ground black pepper, to season
2 sheets 2 frozen ready-rolled puff pastry, partially thawed
1 1 free-range egg, lightly beaten
Smashed peas, sour cream and flat-leaf parsley leaves, to serve
Method
- Put defrosted bolognese sauce into large saucepan. Stir in 125ml water, then set over medium heat, stirring occasionally, for 15 minutes or until hot.
- Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Add mushrooms and thyme. Cook for 5 minutes, then stir in curry powder and cook for a further 5 minutes until mushrooms are tender. Stir into bolognese mixture, then season.
- Preheat oven to 200°C fan-forced.
- Place four 1 ¼-cup-capacity ovenproof dishes on a large oven tray.
- Cut pastry into four rounds, about 2cm wider than the opening of the ovenproof dishes to allow for overhang.
- Divide bolognese mixture evenly into dishes. Put pastry rounds on top, pressing pastry onto the sides of each dish to adhere. Using scissors, cut a cross in the centre of each. Brush with a little egg, then season with pepper. Bake for 20 minutes or until pastry is golden.
- Serve pies with smashed peas, sour cream and parsley.
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