Mince PieA popular holiday dish, the Mince Pie is known to adorn Christmas tables in many incarnations- sweet, fruity, meaty and always wonderful. This version prepared with fresh vegetable and lamb is a meaty delight.
A popular holiday dish, the Mince Pie is known to adorn Christmas tables in many incarnations- sweet, fruity, meaty and always wonderful. This version prepared with fresh vegetable and lamb is a meaty delight.
Ingredients
- 200 grams packaged Pie Dough
- 250 grams Minced Lamb
- 30 grams Raisins
- 60 grams Carrots, chopped
- 30 grams Potatoes, chopped
- Zest of 2 Lemons
- Lemon Juice (as per taste)
- 10 grams Garam Masala
- 50 grams Refined Oil
- Salt as per taste
Preparations
- In a non-stick saucepan, heat oil and add minced lamb, carrots, potatoes, salt, raisins and garam masala to make the filling and mix well till half cooked
- Add the lemon juice and lemon zest and let the mixture settle. Mix once again
- Spread the pie crust in the 10” pie plate, and evenly spread the filling
- Carefully cover the top with the pie dough
- Preheat the USHA OTG at 190°C for 2-3 minutes and place the pie plate inside to bake
- Bake till the crust turns golden and flaky.
Cooking tip
After spreading the crust on the pie plate, poke holes on the crust so that it does not rise.
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