Curried mushroom and mince pie

Serves 6


  • 15ml oil
  • 1 onion, peeled and diced
  • 1 garlic clove, crushed
  • 300g beef mince
  • 250g Button Mushrooms, quartered
  • 15-20ml curry paste (according to taste)
  • 45ml fruit chutney
  • 125ml beef stock
  • 5ml corn flour, stirred into 30ml cold water
  • 250g mixed frozen vegetables
  • 1 packet readymade puff pastry, defrosted
  • 1 egg, lightly beaten



  1. Heat the oil in a pan and fry the onion over a low heat, for 4-5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Next up is to add the mince and cook, stirring, for 5 minutes.
  4. Add the mushrooms and fry for a further 3-4 minutes or until the meat and mushrooms brown.
  5. Stir in the curry paste and mix well. Add the chutney, beef stock, corn flour mixture and frozen vegetables and bring to a simmer.
  6. Cook for 10-15 minutes. Transfer the mixture to an ovenproof casserole dish and allow to cool.
  7. Preheat the oven to 200˚C.
  8. Roll out the pastry onto a lightly floured surface. Brush some of the egg wash onto the rim of the casserole dish.
  9. Top with a layer of the pastry and push down the edges to secure.
  10. Trim any excess pastry.
  11. Cut a hole into the center, to allow the steam to escape.
  12. Brush the top of the pie with the remaining egg wash and bake in a hot oven, for 20 – 25 minutes, or until the pastry is golden and puffed up.


This recipe was sponsored by SAMFA


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