INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/Gas 7.  1 Heat 1 tbsp oil in a large pan and cook
the onion and mincemeat for  1-2 minutes until beginning to brown.
Crush in the garlic and cook  for 30 seconds. Stir in the stock and
cook for 1-2 minutes.  2 Halve the cooked potato and scoop out the
flesh. Roughly chop the  potato and stir into the pan with the brown
sauce. Cook for a minute  or so until well blended, season to taste and
remove from the heat.  3 Open out the pastry then, using a plate or
small bowl as a  template, cut out two 12cm/5" - 15cm/8" circles.  4
Spoon the filling into the centre of each round and dampen the  edges
with water. Bring the edges together and press with the  fingertips to
make a seam across the centre, like a Cornish pastie.  5 Add the
pasties to a baking sheet and brush with milk. Bake for  10-12 minutes
until puffed and golden brown.  6 Cut each halve of potato skin into
4-5 strips and brush lightly  with the remaining oil. Season generously
and place on a small baking  tray. Cook with the pasties for 8-10
minutes until crisp and golden.  7 For the Beans: Finely chop the
onion, heat the oil in a small pan  and cook the onion for a minute.
Stir in the beans and curry paste  and simmer together for 3-4 minutes.
8 Reserve a sprig of parsley to garnish and finely chop the remainder.
Coarsely grate the Cheddar.  9 Remove the beans from the heat and add
the cheese and parsley,  stirring until the mixture melts. Season to
taste.  10 Spoon the beans onto a serving plate and place a pastie
alongside.  Garnish with a parsley sprig and serve with the potato
skins.  Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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