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Beef and vegetable curry hand pies
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Irresistible Bolognese and veggie-filled snacks that kids will love. Perfect for a quick and satisfying treat.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 cream delight potato, peeled, diced
  • 1 carrot, diced
  • 82.50 ml frozen corn kernels
  • 82.50 ml frozen peas
  • 5.00 gm curry powder
  • 40g baby spinach
  • 62.50 ml chopped fresh flat-leaf parsley
  • 500.00 ml cooled Quick and Easy Bolognese Sauce (see notes)
  • 1kg packet (5 sheets) frozen shortcrust pastry, partially thawed
  • Tomato relish, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add potato and carrot, cook for 10 minutes or until softened, stirring occasionally. Stir in corn, peas, and curry powder, then cook for an additional 2 minutes. Add 1 tablespoon of water and cook for 1 more minute until the liquid evaporates. Remove from heat, then add spinach and parsley. Season with salt and pepper, stir to combine, and let it cool before serving.
  • Preheat your oven to 200°C/180°C fan-forced and place 2 large baking trays inside to heat up.
  • Combine bolognese with vegetables, ensuring they are mixed thoroughly. Cut pastry sheets in half to create rectangles. Spoon 1/3 cup of filling into the center of each piece of pastry. Lightly brush the edges with egg. Starting from one short end, fold the pastry over to meet the other short end, pressing the edges to seal. Trim 2cm from the short end of the pastry. Fold the pastry in half again to form a rectangle, pinching the edges to secure. Place the pies, seam-side down, on hot trays lined with baking paper.
  • Brush the pie tops with an egg wash. Score the pie tops lightly with a small knife, ensuring not to cut through completely. Season generously with salt and pepper. Bake until the pastry is golden and cooked, approximately 30 minutes. Allow the pies to rest for 5 minutes before serving with relish.

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