This is a modified version of my Nana Spencer's famous mince pie. She used to make the most delicious pies - with all kinds of ingredients in it. I think her secret was the curry and the potatoe. But as she never had it written down and as it was different everytime, I've had to make my own version - going completely on the taste-test alone. It tastes like Nana's - although I don't put potato in mine - but you could if you want to - that's the beauty of it. Just add whatever you like to the base ingredients.
2 TBSP olive oil
1 large onion
Saute in large pan or microwave on high for 3 minutes.
Add: 1 kg mince. Brown in pan with onion or microwave for 10 minutes on high. Stir twice to break up lumps of mince during the 10 minutes. I do this at 3 minute intervals.
Add to this:
2 tins of tomatoes (one tin will do if that is all you have)
1 TBSP Worcester Sauce
1/2 cup of beef stock
1/4 tsp basil
1/4 tsp Oregano
1/4 tsp thyme
1/4 tsp cumin
Simmer for one hour, or microwave for 30 minutes on high. Stir twice at 10 minute intervals.
While the mince is cooking roll out flaky or puff pastry and press into your pie dish.
When mince has finished cooking drain off the excess liquid, add a couple of tablespoons of flour and stir until combined. Then add curry to taste and a couple of handfuls of sultanas. Add any other ingredients at this point that you desire.
Press your rolled out pastry top over the mince and press the edges together. Baste with milk. Bake in a 180degC oven for 20-30 minutes until pastry has cooked.