Recipes
Keema Pie
Keema-style Quorn Mince pie topped with scrunched filo pastry.
Ingredients
- 400g Quorn Mince
- 1 tbsp vegetable oil
- 200g onion, chopped
- 3 garlic cloves, finely chopped
- 2 tbsp korma paste
- 1 tbsp tomato puree
- 400g sweet potato, diced into 1cm pieces
- 400ml vegetable stock
- 1 red pepper, deseeded and diced
- 100g peas
- 2 tbsp coriander, chopped
- Seasoning
- 200g filo pastry
- 25g butter, melted
Method
- Heat the oil in a large pan and sauté the onions for 8 minutes or until starting to caramelise, adding the garlic for the last minute.
- Stir in the korma paste and tomato puree and cook for a further minute.
- Add Quorn Mince, sweet potatoes and the stock. Simmer gently for 10 minutes or until the sweet potatoes are soft.
- Add the red pepper, peas and coriander and cook for a further minute. Season to taste. Tip into the pie dish and leave to cool.
- Pre heat the oven to 200°C / Gas Mark 6.
- Once filling is cool, cover the top of the pie with scrunched pieces of filo pastry.
- Brush the pastry with the melted butter and bake in the oven for 20 - 25 minutes or until the pasty is golden brown.
Tip - use shortcrust pastry as an alternative to filo.