You can’t get through half-time at a football match without a pie and a pint. It’s almost the law in Britain (or so my husband tells me). Like most of Britain, he’s been glued to the Euro’s. He’s enjoyed the TV coverage, and loved seeing fans back in the stadiums, but watching it on TV is never the same as actually being there. The excitement, the atmosphere, the half-time pie. Well, I can at least help with one of those things!
Enter my Jackfruit Tikka Pies!
Ready in (1hr 10mins (15mins prep, 25mins on the hob, 30mins in the oven) – makes 12 small pies.
- 1 large white onion, diced
- 1 large garlic clove, crushed and chopped
- 2 tablespoons of olive oil
- 1 capsicum (bell) pepper, diced
- 1 tin of jackfruit, drained and chopped into small pieces
- 50g of frozen peas
- 3 tablespoons of Tikka paste
- A 400g tin of chopped tomatoes
- A good pinch of ginger
- A good pinch of chilli flakes (optional)
- 300g of plain flour
- 150g of butter
- 1 teaspoon of mustard powder
- 150mls of cold water
- Put a pan on the hob over a medium heat and add the oil and onions.
- Fry for a few mins, then add the garlic.
- Once the onions are soft, add the pepper, jackfruit and frozen peas and fry for 5 mins, stirring every so often.
- Add the Tikka paste, mix well and cook for 5 mins to warm the spices.
- Add the chopped tomatoes and ginger and turn the heat down.
- Simmer for 10mins to reduce slightly, then set aside to cool.
- Preheat your oven to 200c / 180c fan / gas mark 6.
- Put the flour, butter and mustard powder into a bowl and rub in with your fingers or pulse in a food processor until the mixture looks like breadcrumbs.
- Adding a small amount of water at a time mix to a crumbly paste using a blunt knife.
- Then bring the mixture together with your hands to form a ball of dough. If you feel you need more water at this stage, simply dunk your hands into cold water and continue mixing with them, rather than pouring more into your bowl and risking making it too wet. If the mixture is too wet though, sprinkle a bit of flour on top and mix in with your hands.
- Flour a rolling pin and a clean surface, and roll the pastry out.
- Cut out 12 large rounds and 12 smaller rounds with cookie cutters.
- Grease a muffin tin with butter, or spray with Frylight or something similar.
- Push the larger rounds into the muffin tray.
- Fill the pastry cases with the curry (you will have curry left over, don’t over fill them.
- Then dip a finger into clean water and run it around the edge of the pastry cases before placing the smaller rounds on top and pressing the edges onto the damp edges of the cases.
- Cut a slit in the top of each pie to let the steam escape and brush the tops with milk or egg.
- Bake for 30mins, or until golden brown, hot in the middle, and the pastry is firm.
- Turn the tray around in the oven half way through baking to ensure and even bake.
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