Curried Beef and Mushroom Pot Pies

By Market Magazine
Curried Beef and Mushroom Pot Pies

Curried Beef and Mushroom Pot Pies

0 from 0 votes
Serves

4

Preparation

15

minutes
Cooking Time

35

minutes

Ingredients

  • 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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