Filling for 12 patties
10 Minutes Prep Time
20 Minutes Cook
Breakfast just got a passport. The Spiced Mince & Potato Pasty takes a classic street food staple and gives it a bold South Asian twist. Great Grab-n Go option whether it's a morning market, a school canteen or a lunchtime rush!
Ingredients (serves 4)
Curry Sauce
- Onion, garlic and ginger mix – 15g
- Bang's Warm Moghul spice – 20g
- Chopped tomatoes – 200ml/200g
- Oil – a splash
Filling
- Beef Mince 500 g
- Potato diced small - 300 g
- Frozen peas - 150 g
Recipe
Step 1
Prepare the spicy base!
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min. Gently fry with a flavourless oil on a low heat until soft, golden and aromatic. Mix Warm Moghul spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently. Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 2
Make the filling
Add mince and briefly increase the heat to seal the surfaces into the sauce. Add the diced potatoes, and cook for another ten minutes. Add frozen peas and combine it all. Reduce to a simmer and cook to thicken. Leave to cool ready to fill your pasties. Use ready-made pastry for speed, or make your own- roll, fill and bake!
Nutritional Value for this recipe
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g