Curried Mince & Pea Pies


  • 30 ml (2 T) sunflower oil
  • 600 g beef mince
  • 1 brown onion, chopped
  • 1 clove garlic, crushed
  • 10 ml (2 t) mild curry powder
  • 5 ml (1 t) turmeric
  • 5 ml (1 t) garam masala
  • 1 x 410 g can Rhodes Processed Peas, drained
  • salt and freshly ground black pepper
  • 500 g ready-made puff pastry
  • for brushing: 1 egg, lightly whisked


  1. Heat the oil in a medium saucepan pan and add the beef mince.
  2. Fry until the beef mince is almost cooked.
  3. Drain off any excess fat and set aside.
  4. Add the onion to the same pan and fry until the soft and translucent.
  5. Add the garlic and the spices and fry for a few minutes more.
  6. Return the mince to the pan and mix well.
  7. Continue to cook until the mince is cooked through and the flavours well blended.
  8. Add the Rhodes Processed Peas and cook until heated through.
  9. Season to taste and set aside to cool.
  10. Roll out the puff pastry and line the bottoms of 6 foil pie dishes with pastry.
  11. Brush the bottom and the edges with the egg.
  12. Evenly fill all 6 pies with the curried mince.
  13. Cut 6 round pastry tops for the pies and lightly secure the tops to the outer edges of the pie bottoms.
  14. Brush with egg.
  15. Bake the pies in an oven preheated to 180˚C for 25 minutes or until the pastry is puffed and golden.
  16. Remove from the oven and serve hot.


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