350g plain flour
175g lard or suet, grated
30g chopped coriander
2 large onions, finely chopped
500g lean beef mince
3 to 5 heaped teaspoons curry powder (to your own taste)
3 tablespoons plain flour
300ml beef stock
1 egg, beaten
To make the pastry, add the flour and grated lard or suet into a bowl with a pinch of salt rub between your fingertips until it resembles crumbs. Add the coriander.
Use a knife and add a little cold water and start to bring the dough together. When big clumps form go in wh your hands and bring the dough into a ball.
Lightly dust a clean work surface with a little flour and roll out the dough, cut out 27th cookie cutter a little bigger than your muffin tin and fit into each hole making sure it sits into the bottom. Use the remaining dough for the lids.
Add a little veg oil to a frying pan, add the onion and cook for 5 minutes on medium until translucent. Add the minced beef and cook until browned breaking up big lumps with a wooden spoon.
Add the curry powder and stir in well. Add the flour and stir again.
Finally add the beef stock and cook for just a few minutes until the mixture thickens. Cool completely.
Fill each muffin hole with the cooled mixture to the top and use a pastry brush to add beaten egg around the edges. Place the lid on top and press down gently.
Once all 12 have been filled and the lids added, brush wh the beaten egg and back for 45 to 50 minutes until golden brown and cooked through.