INGREDIENTS

INSTRUCTIONS

FOR THE BEANS
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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