Beef Mince Curry Pie

With my due date coming up in 13 days (read-24th Feb), I've decided that my freezer needs more fast and easy meals for when I'm too exhausted to cook. I recently used a gift card for David Jones given as a wedding present to get a Sunbeam Magic 4-up PieMaker.

[caption id="" align="alignnone" width="639" caption="My new toy!"][/caption]

[caption id="" align="alignnone" width="639" caption="She makes 4 pies at once on a non-stick surface."][/caption]

Isn't she pretty?

Anyways, here's a post on how I made a Beef  Mince Curry Pie.

These were the ingredients that I used.

[caption id="" align="alignnone" width="639" caption="Puff pastry, short crust pastry, carrots, an onion, potatoes, beef mince, worcestershire sauce, flour, mixed herbs, salt and pepper"][/caption]

[caption id="" align="alignnone" width="639" caption="Curry Powder too!"][/caption]

First, the onion.

[caption id="" align="alignnone" width="639" caption=" Cut in half. And peel."][/caption]

[caption id="" align="alignnone" width="639" caption="Make several incisions 1 cm from the top end downwards."][/caption]

[caption id="" align="alignnone" width="639" caption="Turn 90 degress and slice thinly."][/caption]

Makes a very fine and neat dice.

[caption id="" align="alignnone" width="639" caption="I peel all the carrots and potatoes"][/caption]

[caption id="" align="alignnone" width="639" caption="Cut the potato 4-5 times lengthwise."][/caption]

[caption id="" align="alignnone" width="639" caption="Take half of the slices, lay them flat, and slice lengthwise again in 1 cm widths"][/caption]

[caption id="" align="alignnone" width="639" caption="Turn 90 degress and cut into 1 cm widths into neat dices."][/caption]

[caption id="" align="alignnone" width="639" caption="Slice the carrots lenghwise into 1 cm widths"][/caption]

[caption id="" align="alignnone" width="639" caption="Turn 90 degrees and cut into 1 cm widths"][/caption]

Put both the diced carrots and potatoes into a microwaveable bowl and microwave on high for 10-15 minutes till soft.

[caption id="" align="alignnone" width="639" caption="Potatoes and carrots in a bowl to be microwaved."][/caption]

Or you can boil in a pot of water till soft. Set aside.

[caption id="" align="alignnone" width="639" caption="Heat up some oil"][/caption]

[caption id="" align="alignnone" width="639" caption="Throw in the onions"][/caption]

[caption id="" align="alignnone" width="639" caption="Add 2 big tablespoons of sugar"][/caption]

Stir the onions till translucent.

[caption id="" align="alignnone" width="639" caption="Beef mince"][/caption]

[caption id="" align="alignnone" width="639" caption="Add salt, pepper and mixed herbs to the beef mince"][/caption]

[caption id="" align="alignnone" width="639" caption="Add curry powder"][/caption]

[caption id="" align="alignnone" width="639" caption="Stir"][/caption]

I added about 3 heaping tablespoons of curry. This dries the meat up for browning in hot oil. If the meat was wet, it would not brown properly, but would stew instead.

[caption id="" align="alignnone" width="639" caption="Add the meat to the hot oil. The onions would have been nicely caramelised by now."][/caption]

[caption id="" align="alignnone" width="639" caption="Brown the mince on one side, then turn over."][/caption]

[caption id="" align="alignnone" width="639" caption="Add half cup of Worcestershire sauce."][/caption]

[caption id="" align="alignnone" width="639" caption="Add the microwaved carrots and potatoes"][/caption]

[caption id="" align="alignnone" width="639" caption="Add a cup of water. I used the mixing bowl which had curry in it-which is why the water looks like stock"][/caption]

[caption id="" align="alignnone" width="639" caption="Sprinkle a heaping tablespoon of flour and stir."][/caption]

I repeated the last two steps twice. You want to get a thick gravy-like consistency. If it gets too thick, add more water and keep stirring to keep the bottom from being burned. Also, taste and adjust. I added more salt, sugar and curry powder at this point.

[caption id="" align="alignnone" width="639" caption="It's ready to be dished into pies!"][/caption]

The next steps involve pastry and the piemaker.

[caption id="" align="alignnone" width="639" caption="My pastry cutter which came with the Sunbeam Piemaker"][/caption]

I used the pastry maker to cut out the bottom of the pie. Here I use short crust pastry for the bottom, and puff pastry for the top.

[caption id="" align="alignnone" width="639" caption="The pastry cutter cuts the pastry into this shape. I fold the little cuts on the edges to form a little cup."][/caption]

[caption id="" align="alignnone" width="639" caption="Put them into the pie-holes and fill with yummy beef mince curry filling!"][/caption]

[caption id="" align="alignnone" width="639" caption="Top it off with puff pastry rounds"][/caption]

[caption id="" align="alignnone" width="639" caption="Shut the lid and wait 8 minutes."][/caption]

[caption id="" align="alignnone" width="639" caption="Perfect pies!"][/caption]

[caption id="" align="alignnone" width="639" caption="I made 16 pies and froze most of them. "][/caption]

Wyld Man ate two. He loves it.

Chinese Style Rice Vermicelli (Meehoon)

In the first 3 months of my pregnancy, I had a craving for noodles. Fat noodles, short, thin, long, wet and dry-I wanted it all, and that was all that I wanted. I've never cooked meehoon before then, but decided to try my hand at  making up my own version of meehoon. Wyld Man likes it, and so did a friend who came to dinner once. And it's been a regular feature at the Wyld dinner table. Here's a step-by-step photo guide to making your own.

[caption id="" align="alignnone" width="639" caption="Ingredients"][/caption]

Minced pork, Carrots, Silverbeet, half a red onion, rice vermicelli, light soy sauce, dark soy sauce, honey soy sauce, eggs, sugar and salt  (not shown). Also not shown is oyster sauce-I forgot about it coz it wasn't in my fridge!

[caption id="" align="alignnone" width="639" caption="The brand of rice vermicelli that I use. Here I used the empty packaging to hold peeled carrot skin."][/caption]

[caption id="" align="alignnone" width="639" caption="Soak one packet of rice vermicelli in hot water till soft."][/caption]

[caption id="" align="alignnone" width="639" caption="Drain"][/caption]

[caption id="" align="alignnone" width="639" caption="Add the honey soy sauce-I used Kikkoman brand. Or substitute with chilli sauce. Or you can do without too."][/caption]

[caption id="" align="alignnone" width="639" caption="I use a very generous drizzle-1/3 cup"][/caption]

[caption id="" align="alignnone" width="639" caption="Light soy sauce"][/caption]

[caption id="" align="alignnone" width="639" caption="Another generous drizzle. 1/3 cup"][/caption]

[caption id="" align="alignnone" width="639" caption="Dark Soy Sauce"][/caption]

[caption id="" align="alignnone" width="639" caption="1/3 cup"][/caption]

[caption id="" align="alignnone" width="639" caption="Oyster Sauce"][/caption]

[caption id="" align="alignnone" width="639" caption="2 big tablespoons"][/caption]

[caption id="" align="alignnone" width="639" caption="Stir together. At this point, taste it and add whatever sauce you think it's missing."][/caption]

[caption id="" align="alignnone" width="639" caption="Grate 2 medium carrots roughly."][/caption]

[caption id="" align="alignnone" width="639" caption="Wash and drain silverbeet and chop off the ends."][/caption]

You can susbstitute with celery, spinach or any leafty vegie.

[caption id="" align="alignnone" width="639" caption="Slice the silverbeet into strands."][/caption]

[caption id="" align="alignnone" width="639" caption="Peel off the skin from the red onion."][/caption]

[caption id="" align="alignnone" width="639" caption="Dice"][/caption]

[caption id="" align="alignnone" width="639" caption="Break 3 eggs."][/caption]

[caption id="" align="alignnone" width="639" caption="Break the yolks and stir."][/caption]

[caption id="" align="alignnone" width="639" caption="Heat your wok/pot on high. Add oil when hot."][/caption]

I would normally use a wok for this-but I have an electric stove top, and a wok which is not completely flat-bottomed-which means that energy gets wasted and is not conducted to the steel. My pot works just fine for this though.

[caption id="" align="alignnone" width="639" caption="Heat a non-stick pan and add oil."][/caption]

[caption id="" align="alignnone" width="639" caption="Add the red onions to the big pot."][/caption]

[caption id="" align="alignnone" width="639" caption="Pour in the eggs into the non-stick pan."][/caption]

I do these two steps at the same time to save time.

[caption id="" align="alignnone" width="639" caption="While the eggs cook...."][/caption]

[caption id="" align="alignnone" width="639" caption="wait for the onions to become translucent."][/caption]

[caption id="" align="alignnone" width="639" caption="When the eggs have fully coagulated and set, break into small bits. "][/caption]

A restaurant would roll the eggs and slive them thinly, but they taste the same either way. My way saves time and saves washing an oily cutting board.

[caption id="" align="alignnone" width="639" caption="Put in the pork mince. "][/caption]

Make sure to break the mince up and cook till it is no longer pink.

Can be substituted with chicken cubes.

[caption id="" align="alignnone" width="639" caption="Add the grated carrots."][/caption]

[caption id="" align="alignnone" width="639" caption="Add the silverbeet."][/caption]

Stir thoroughly and taste. I decided that mine needed a boost.

[caption id="" align="alignnone" width="639" caption="Out came the oyster sauce. 3 tablespoons."][/caption]

And I added a tiny bit of sugar too. 1 tablespoon.

[caption id="" align="alignnone" width="639" caption="Add the rice vermicelli."][/caption]

Stir with 2 forks to avoid breaking up the vermicelli strands. Taste.

[caption id="" align="alignnone" width="639" caption="Add the fried egg bits."][/caption]

Stir around and you're done!

[caption id="" align="alignnone" width="639" caption="Serve hot and garnish with some parsley. "][/caption]

And I like mine with some chilli sauce. Yum!

Chinese Style Meehoon

Ingredients

Half a red onion-diced

1 packet of rice vermicelli (rice sticks), soaked till soft in hot water.

2 medium carrots-grated

5 stalks of silverbeet-sliced

3 eggs- beaten

400 g pork mince

1 tablespoon sugar

4 tablespoons oil

Seasonings for Rice Vermicelli

1/3 cup soy sauce

1/3 cup dark soy sauce

1/3 honey soy sauce

1/3 cup oyster sauce

Method

Pour in the seasonings for rice vermicelli and mix thoroughly. Set aside.

Heat wok on high. Add oil and fry the red onions till translucent.

Heat nonstick fry pan with a little oil, and pour in the beaten eggs. Cook and turn over till set, break eggs up and set aside.

Add the pork mince into the wok and break mince up. Add a sprinkle of salt. When mince is no longer pink, add carrots and silverbeet and stir.

When vegetables are soft and cooked, add the rice vermicelli and the eggs. Stir thoroughly.

Taste and season with sugar and oyster sauce.

Serve hot.

Makes 5-6 servings.