200 g/7 oz/1.75 cups self-raising (self-rising) flour
10 ml/2 tsp baking powder
A pinch of salt
100 g/4 oz/1 cup shredded (chopped) suet
A pinch of caraway seeds
30 ml/2 tbsp cold water
15 ml/1 tbsp oil
450 g/1 lb minced (ground) beef
1 onion, chopped
45 ml/3 tbsp mango chutney
50 g/2 oz/0.5 cup walnuts, chopped
25 g/1 oz/0.5 cup fresh breadcrumbs
Gravy, to serve
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Method :
Mix together the flour, baking powder, salt, suet and caraway seeds. Add
enough of the water to mix to a soft dough. Roll out on a lightly floured
surface to about 28 x 33 cm (11 x 13 in). Heat the oil and fry (saute) the
mince and onion for 5 minutes. Stir in the remaining ingredients and
spread over the pastry (paste) to within 1 cm/0.5 in of the edges. Dampen
the edges and roll up the pastry from one short side, finishing with the
seam underneath. Pinch the ends to seal, cover in greased kitchen foil,
place on a baking (cookie) sheet and bake in a preheated oven at
160°C/325°F/gas mark 3 for 1 hour. Remove the foil and turn up to
190°C/375°F/gas mark 5 for a further 10 minutes to brown the pastry. Serve
sliced with gravy. |